Quick Answers
Here are some quick answers to common questions about storing dehydrated food long term:
What is the best way to store dehydrated food?
Vacuum sealing in Mylar bags and storing in a cool, dark place like a basement or cellar.
How long does dehydrated food last?
Most dehydrated foods can last 10-25 years if properly stored.
What containers work best?
Opaque, airtight containers like Mylar bags, mason jars, or food grade plastic buckets.
Should you freeze dehydrated foods?
Freezing is not necessary and can actually damage textures. Cool, dark storage is best.
Do you need oxygen absorbers?
Yes, oxygen absorbers prolong shelf life by preventing oxidation.
Dehydrated or freeze-dried foods are great for long term food storage. By removing the moisture, these foods remain edible for decades when properly stored. Many preppers and survivalists keep large quantities of dehydrated foods in storage for emergency situations.
But exactly how should you store dehydrated food for maximum shelf life? Proper storage is key to keeping dehydrated foods safe and nutritious for long periods of time. This article will go over the best storage methods and containers for long term dehydrated food storage.
How Does Dehydration Preserve Foods?
Dehydration works by removing moisture from foods through heating and air circulation. This inhibits bacterial growth and slows the chemical reactions that cause spoilage. Herbs and vegetables are often sun-dried, while fruits and meats require more complex dehydrators to evenly remove moisture.
Freeze-drying better preserves textures and nutrients by freezing food and lowering air pressure to remove moisture directly from ice crystals formed in the food. Once dehydrated, foods become shelf-stable and nonperishable.
As long as the food stays completely dehydrated, it will not go bad from microbial growth. Oxidation is the primary concern for shelf life. Fats can go rancid and nutrients degrade over time with exposure to oxygen.
Benefits of Dehydrated Foods for Storage
- Very long shelf life – typically 10-25 years when properly stored
- Lightweight and compact
- Easy to transport and store
- No refrigeration required
- Nutrients preserved
- Great for emergency food supply
Proper Storage Containers for Dehydrated Food
Choosing the right containers is imperative for maximizing the shelf life of dehydrated foods. The best containers are ones that are opaque, airtight, and food grade.
Recommended Containers
- Mylar bags – Metallized polyethylene bags that are puncture resistant and have an oxygen and moisture barrier. They come in various sizes. Must be used with oxygen absorbers.
- Mason jars – Airtight glass jars available in many sizes. Should be stored in cool, dark location.
- Food grade buckets – Sturdy plastic buckets with rubber gasket sealed lids. Should be lined with Mylar bags.
- Vacuum sealed bags – Multi-layer bags that have high barrier properties when the air is removed.
Properties to Look For
- Opaque – Light can accelerate oxidation reactions, so opaque containers prevent light exposure.
- Thick plastic or glass – Better moisture and oxygen barriers keep air and humidity out.
- Airtight seal – Prevents oxygen and pests from getting inside the container.
- Food grade – Made from materials that are safe for food contact.
Using Oxygen Absorbers
Oxygen absorbers are small packets of iron powder that remove oxygen from inside a sealed food storage container. They prevent oxidation and prolong the shelf life of dehydrated food.
Benefits of Oxygen Absorbers
- Removes oxygen from packaging
- Prevents bacteria growth
- Slows chemical degradation
- Can provide up to 25+ year shelf life
- Inexpensive insurance for food quality
How to Use Oxygen Absorbers Properly
- Choose the proper sized absorber for the container volume
- Add the absorber quickly and seal container immediately
- Ensure airtight seal for best results
- Use one 300cc absorber per gallon of dry food volume
- Toss used absorbers after opening containers
Oxygen absorbers are mandatory when using Mylar bags but optional for vacuum sealed bags. Either way, they provide added shelf life insurance at minimal cost.
Ideal Storage Conditions
While dehydrated foods are considered shelf-stable, the ideal storage conditions will maximize shelf life:
- Cool temperatures – ideally below 75°F for longest shelf life.
- Dark location – opaque containers in a dark room, pantry or basement.
- Low humidity – moisture causes caking and oxidation.
- No direct light exposure – light accelerates degradation.
Areas that maintain natural cool temperatures, like cellars and underground root cellars, offer perfect long term storage environments. But a closet or basement corner works too.
Freeze Dried vs. Dehydrated Storage
Because freeze dried foods retain more moisture, they are more prone to oxidation and have a slightly shorter shelf life than dehydrated items. Here is a comparison:
| Food Type | Shelf Life with Proper Storage |
|---|---|
| Dehydrated Fruits & Veggies | 20-25 years |
| Dehydrated Meats | 10-15 years |
| Freeze Dried Fruits & Veggies | 15-20 years |
| Freeze Dried Meats | 8-12 years |
While freeze dried has a slight edge in retaining nutrients and texture, the shelf life of dehydrated food makes it better suited for extreme long term storage spanning decades.
Recommended Dehydrated Foods for Storage
The most commonly dehydrated and stored foods include:
- Grains – Rice, wheat berries, oats, pasta
- Beans – Lentils, split peas, pinto, etc.
- Fruits – Bananas, apples, strawberries, blueberries
- Vegetables – Tomatoes, peppers, carrots, potatoes
- Soup mixes – Dehydrated broths, vegetables, beans, pasta
- Dairy – Powdered milk, butter, sour cream
- Meats – Beef, chicken, turkey jerky
- Herbs and spices – Garlic, onion, basil, oregano
Focus on nutritious staple foods. Store what your family eats for efficient rotation and less waste.
Steps for Dehydrating Foods at Home
You can save money by dehydrating foods yourself. Here are the basic steps:
- Wash/prep raw ingredients – chop, slice, dice into consistent pieces.
- Apply pretreatments if needed – lemon juice, sulfur, blanching.
- Arrange pieces on dehydrator trays without overlapping.
- Dehydrate at 135-155°F for the recommended time.
- Check for doneness – should be shriveled with no moisture.
- Condition fruits by storing at room temp 1-2 weeks.
- Vacuum seal batches with oxygen absorbers.
Invest in a quality dehydrator like an Excalibur. Test different foods and timing to perfect your process. Keep logs to record what works best.
Developing a Meal Rotation Plan
To get the most out of your dehydrated food storage, develop a meal rotation plan. This ensures you use and cycle through food before it expires.
Tips for Creating a Meal Rotation
- Take inventory – List all stored foods and amounts.
- Plan recipes – Make meal plans around your stored foods.
- First in, first out – Use up oldest containers first.
- Rotate annually – Eat and replace 25% of stock each year.
- Leave margin – Don’t allow stock to run too low before replenishing.
A meal rotation calculator can determine the ideal rate of consumption and replenishment for your supply size. This prevents food waste while ensuring freshness.
Rehydrating and Preparing Stored Foods
To prepare dehydrated foods, simply add back water through soaking, boiling, or rehydrating in recipes. Here are some tips for restored dried foods to their original form:
Rehydration Methods by Food Type
| Food | Rehydration Method |
|---|---|
| Fruits | Simmer in water or soak until plump |
| Vegetables | Boil, steam or add to soups and stews |
| Beans | Soak overnight then simmer until soft |
| Grains | Boil in water per package directions |
| Soup mixes | Simmer in water until veggies plump and tender |
| Meats | Soak in warm water for faster rehydration |
| Dairy powder | Whisk into water until smooth |
Tips for Rehydrating Food
- Use hot or simmering liquid for fastest rehydration
- Cut dried items into smaller pieces to speed water absorption
- Allow extra time for dense items like beans to fully rehydrate
- Add extra water to account for absorption during soaking and cooking
- Saute meats in oil after rehydrating to improve texture
With some trial and error, you’ll master rehydrating foods while retaining great flavors and textures. Get creative combining stored ingredients into tasty meals.
Signs Your Dehydrated Food Has Spoiled
If properly stored, dehydrated food can last decades. But there are signs that indicate when your food has spoiled and should be discarded:
- Off odors – Bad or rotten smells mean bacteria is present.
- Mold growth – Fuzzy or discolored patches indicate unwanted moisture.
- Rancid fat – Nuts or meats have turned yellowish and smell off.
- Texture changes – Foods become limp, shriveled or crystallized.
- Webbing/insects – Bugs penetrating packaging is not good.
- Moist clumping – Food feels soft and wet rather than crisp.
Trust your senses – if something seems off about a dehydrated food item, get rid of it. Don’t take chances with suspect foods.
Frequently Asked Questions
Does dehydrated food need to be refrigerated?
No, properly dehydrated foods are shelf-stable and do not require refrigeration. The removal of moisture prevents bacterial growth that requires refrigeration.
How long does dehydrated meat last? What about vegetables and fruit?
On average, dehydrated meats last 10-15 years, while fruits and vegetables can last 20-25 years when conditions are optimal.
Do dehydrated foods lose nutrients?
There is some loss of vitamin C and B vitamins during the dehydration process. But most other nutrients remain intact. Dehydrated food maintains far more nutrition than other preservation methods.
What is the shelf life of rice and beans? Do they last as long?
When kept dry, rice and beans can last up to 30 years before quality degrades. The low moisture content allows for very long storage.
Is it better to freeze dry or dehydrate foods?
Freeze drying retains more nutrients and original texture qualities. But dehydrating is more accessible to do at home. Both methods create long-lasting foods when done properly.
Conclusion
With the right storage containers, conditions, and rotation, dehydrated foods can provide nutritious emergency food for decades. The keys are keeping oxygen and moisture out and preventing exposure to light and heat. A good meal rotation plan lets you get the most value out of your stored foods.
Dehydrated foods are a versatile addition to any prepper’s emergency supply. Learning how to store them for the long-term ensures you have access to these convenient foods when you need them most.
