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 a seasoned expert in food preservation and storage, I've dedicated significant time to studying and practicing the art of ensuring food longevity while maintaining its quality. My expertise spans various methods, including drying, canning, and freezing. I've delved into the intricacies of packaging, understanding the impact of different materials and environments on the stored food items.
Let's break down the key concepts outlined in the provided article on "How do I? ...Dry How do I? ...Store Packaging and Storing Dried Foods":
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Cooling Process:
- The importance of cooling dried foods completely is emphasized. Warm foods can lead to sweating, providing the moisture necessary for mold growth.
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Packaging:
- Clean, dry, and insect-proof containers are recommended for packaging dried foods tightly. Options include home canning jars, plastic freezer containers with tight-fitting lids, plastic freezer bags, and vacuum packaging.
- Packing foods in amounts that can be used at once is highlighted to minimize exposure to air and moisture during repeated openings.
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Metal and Sulfured Fruit:
- Caution is advised when handling fruit treated with sulfur; it should not come into direct contact with metal. A plastic bag is recommended before storing in a metal can to prevent sulfur fumes from causing color changes in the fruit.
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Storage Conditions:
- Dried foods should be stored in cool, dry, and dark areas to prevent insect contamination, moisture reabsorption, and spoilage.
- Recommended storage times for dried foods vary based on temperature, with higher temperatures leading to shorter storage times.
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Checking for Moisture:
- Regularly checking dried foods for moisture during storage is emphasized. Glass containers are recommended because moisture inside can be easily observed.
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Conditioning Fruits:
- The importance of conditioning dried fruit to equalize moisture content is explained. This process reduces the risk of mold growth.
- Conditioning involves packing dried fruit loosely in containers, sealing them, and letting them stand for 7 to 10 days. Regular shaking is recommended to separate pieces and check for moisture condensation.
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Determining Dryness of Vegetables:
- Vegetables should be dried until they are brittle or "crisp," containing about 10 percent moisture. Unlike fruits, vegetables typically do not require conditioning.
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Quality Check and Re-drying:
- Foods affected by moisture but not spoiled should be used immediately or redried and repackaged. Moldy foods should be discarded.
By thoroughly understanding these concepts and applying them diligently, one can ensure the optimal preservation of dried foods, maintaining their quality and safety for extended periods. This knowledge comes not just from theory but from practical experience in the field of food preservation.
