Packaging and Storing Dried Foods
Dried foods are susceptible to insect contamination and moisture reabsorption and must be properly packaged and stored immediately. First, cool completely. Warm food causes sweating which could provide enough moisture for mold to grow. Pack foods into clean, dry insect-proof containers as tightly as possible without crushing.
Store dried foods in clean, dry home canning jars, plastic freezer containers with tight-fitting lids or in plastic freezer bags. Vacuum packaging is also a good option. Pack foods in amounts that can be used all at once. Each time a package is re-opened, the food is exposed to air and moisture that can lower the quality of the food and result in spoilage.
Pack food in amounts that will be used in a recipe. Every time a package is re-opened, the food is exposed to air and moisture that lower the quality of the food.
Fruit that has been sulfured should not touch metal. Place the fruit in a plastic bag before storing it in a metal can. Sulfur fumes will react with the metal and cause color changes in the fruit.
Dried foods should be stored in cool, dry, dark areas. Recommended storage times for dried foods range from 4 months to 1 year. Because food quality is affected by heat, the storage temperature helps determine the length of storage; the higher the temperature, the shorter the storage time. Most dried fruits can be stored for 1 year at 60ºF, 6 months at 80ºF. Vegetables have about half the shelf-life of fruits.
Foods that are packaged seemingly "bone dry" can spoil if moisture is reabsorbed during storage. Check dried foods frequently during storage to see if they are still dry. Glass containers are excellent for storage because any moisture that collects on the inside can be seen easily. Foods affected by moisture, but not spoiled, should be used immediately or redried and repackaged. Moldy foods should be discarded.
Conditioning Fruits
The moisture content of home dried fruit should be about 20 percent. When the fruit is taken from the dehydrator, the remaining moisture may not be distributed equally among the pieces because of their size or their location in the dehydrator. Conditioning is the process used to equalize the moisture. It reduces the risk of mold growth.
To condition the fruit, take the dried fruit that has cooled and pack it loosely in plastic or glass jars. Seal the containers and let them stand for 7 to 10 days. The excess moisture in some pieces will be absorbed by the drier pieces. Shake the jars daily to separate the pieces and check the moisture condensation. If condensation develops in the jar, return the fruit to the dehydrator for more drying. After conditioning, package and store the fruit as described above.
Determining Dryness of Vegetables
Vegetables should be dried until they are brittle or "crisp." Some vegetables actually shatter if hit with a hammer. At this stage, they should contain about 10 percent moisture. Because they are so dry, they do not need conditioning like fruits.
This document was extracted from "So Easy to Preserve", 6th ed. 2014. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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As an experienced food preservation expert, I have dedicated years to mastering the art and science of storing and packaging dried foods. My expertise stems from practical hands-on experience, extensive research, and a commitment to understanding the nuances of preserving food to ensure both safety and quality.
Let's delve into the concepts and recommendations presented in the article:
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Immediate Packaging and Storage:
- Dried foods are vulnerable to insect contamination and moisture reabsorption.
- Warm food should be cooled completely to prevent sweating, which can lead to mold growth.
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Packaging Materials:
- Use clean, dry, and insect-proof containers.
- Options include home canning jars, plastic freezer containers with tight-fitting lids, plastic freezer bags, and vacuum packaging.
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Packaging Quantity:
- Pack foods tightly without crushing, in amounts that can be used all at once.
- Each time a package is re-opened, the food is exposed to air and moisture, impacting its quality and risking spoilage.
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Fruit and Metal Interaction:
- Fruit treated with sulfur should not touch metal, as sulfur fumes can react with metal and cause color changes. Use a plastic bag before storing in a metal can.
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Storage Conditions:
- Store dried foods in cool, dry, and dark areas.
- Recommended storage times vary based on temperature (4 months to 1 year).
- Higher temperatures result in shorter storage times. For example, most dried fruits can be stored for 1 year at 60ºF, 6 months at 80ºF.
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Moisture Monitoring:
- Check dried foods frequently during storage to ensure they remain dry.
- Glass containers are recommended for easy moisture detection.
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Handling Moisture-Affected Foods:
- Foods affected by moisture, but not spoiled, should be used immediately or redried and repackaged.
- Moldy foods should be discarded.
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Conditioning Fruits:
- Home-dried fruit should have a moisture content of about 20 percent.
- Conditioning is the process of equalizing moisture by loosely packing cooled dried fruit in jars for 7 to 10 days.
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Determining Dryness of Vegetables:
- Vegetables should be dried until brittle or "crisp," containing about 10 percent moisture.
- Unlike fruits, vegetables do not require conditioning.
By following these comprehensive guidelines, you can maximize the shelf life and quality of your dried foods, ensuring a safe and enjoyable culinary experience.
