Dehydrated Foods

Dehydrated foods are an excellent resource for storing foods on a long term basis. When looking at how to store dehydrated foods it is important to understand first how these foods are created. Dehydrated vegetables and fruits are picked at the fruit of their ripeness. They are then cleaned and trimmed to leave only the best portions of the food. The remaining portions are dehydrated to remove almost all of the moisture in order to allow for the longest storage life possible. A drying process is used to accomplish this. Once dehydrated the foods are then packed in enameled cans and sealed. This process helps to prevent the food from spoiling while allowing it to retain nutritional value.

The containers in which foods are stored play an important role in the length of time they can be stored. The best types of containers include #10 cans as well as food storage buckets than can be sealed and plastic or metal drums. All containers used to store foods should be labeled as food grade. Containers which are not food grade run the high risk of tainting the food with the materials from which the container is made. Be aware that thin plastic containers do not work well because they typically allow air to pass through, thus allowing the food to spoil quickly.

While dehydrated foods have a much longer shelf life than many other types of food it should be noted these foods cannot be stored indefinitely. Many dehydrated foods can be safely kept for several years; however, after the products have been stored for about five years they will begin to lose some nutritional value if stored in a warm climate. Whenever possible the foods should be replaced after about five years if the foods are not stored at a cool temperature. The temperature at which the food is stored can have a great impact on the length of time for which the food can be store. Dehydrated foods last much longer if they are stored in a cooler environment. The rule of thumb here is the cooler the better.

The storage area for dehydrated foods should also be as dry as possible to prevent the build-up of moisture. You may well be able to double the life of your dehydrated foods by ensuring they are stored in an environment that is as cool and dry as possible. Even an environment that has a temperature which has been lowered by only 10 degrees can provide a longer shelf life for your foods.

Excellent ideas include in closets as well as under beds. If your basement is dry it can also be used. Be aware that cases of dehydrated food should never be placed on a concrete floor or against a concrete. Concrete sweats and the moisture can cause the cans to begin to rust and result in spoilage. If you would like to store your dehydrated foods in an area where there is a concrete floor or wall make sure you place the food on boards or racks rather than directly against the concrete. This will allow the air to move freely around the containers and prevent the build-up of moisture.

While the basement or a closet is a good idea for storing many types of dehydrated foods, some foods require special storage locations to improve the shelf life. Foods such as brown rice and yeast should be stored in the freezer to maintain the longest shelf life possible. Seeds for the garden can also be kept in the freezer to improve shelf life.

Foods which are naturally light colored can begin to turn brown over time. This does not indicate the foods have spoiled but they may not have an appetizing appearance.

Always make sure you inspect your dehydrated foods regularly to insure they are in good shape. Look for problems such as bulging cans or bottles that do not appear to be well sealed.

Although the shelf life of dehydrated foods can depend on environment, as a general rule the following chart shows an estimated shelf life in years for certain dehydrated foods.

Remember that the shelf life of dehydrated foods can be extended far longer when they are stored at cooler temperatures. The estimated shelf life above is based on constant storage at 70 degrees. Lowering the storage temperatures could more than double the shelf life of your foods. It is very possible for dehydrated foods to be stored safely for 20 years provided they are maintained at a very cool, constant temperature.

Soft grains should be stored in a particular manner in order to protect the interior of the seed. Because the outer shells are softer than many other types of grains the interior of the seed cannot be protected as well. This can result in a shorter shelf-life without particular precautions. When soft grains, such as barley hulled, pearled oat, grouts, rolled oats, rye or quinoa, are hermetically sealed you can estimate these soft grains will have a storage life of about 8 years, provided they are stored at a consistent temperature of 70 degrees. If you store these grains at an even lower temperature they will keep much longer.

Hard grains store exceptionally well due to the hard outer shell which protects the interior of the seed. Be aware; however, that if that exterior is removed the grain will begin to deteriorate rapidly. It is interesting to note that wheat can be stored for extremely long periods of time. It is known as being one of the, if not the longest storing seed in history. When properly stored, wheat can be safely kept and eaten for scores of years. In order to keep wheat edible and maintain a long shelf life it should be stored in a cool dry location. Like soft grains, hard grains can be kept for a long period of time if they are hermetically sealed without oxygen at a consistent temperature of 70 degrees. At this temperature, hard grains such as buckwheat, flax, dry corn, millet, kamut, durum wheat, white wheat, spelt and triticale can be kept for between 10-12 years. If the temperature is lowered to below 70 degrees they can be kept for even longer.

Beans, including blackeye, garbanzo, Great Northern, lentils, limas, pintos and soy beans, all begin to lose their oils as they age. During the aging process they begin to resist the absorption of water and won’t swell as they should. When they reach this stage they must be ground up in order to be used. By storing beans in nitrogen the loss of these oils can be prolonged. Keeping beans stored in cool temperatures can also aid in this process as will hermetically sealing them. Stored in this type of optimum environment beans can be maintained for between 8 and 10 years. Once again, lowering the temperature to below 70 degrees will allow beans to maintain a much longer shelf life.

Dehydrated vegetables will also store well for long periods of time if they are stored without oxygen. When maintained at a consistent temperature of 70 degrees and hermetically sealed, dehydrated vegetables such as broccoli, carrots, cabbage, onions, celery, potatoes and peppers can be kept between 8 and 10 years. Cooler temperatures will afford a much longer shelf life.

For the most part dehydrated dairy products will also fare well over long periods of time if they are stored without oxygen. You can plan on dehydrated dairy products such as cocoa powder, cheese powder, powdered eggs, butter and margarine powder, powdered milk and whey powder maintaining a shelf life of at least 15 years when stored at 70 degrees or below.

Unfortunately, fruit does not keep as well as many other dehydrated food items. When hermetically sealed and maintained at a stable temperature of 70 degrees you can count on fruit maintaining a shelf life of only about five years. This can be dramatically increased, of course, by lowering the temperature.

Flours and products made from ground seed can maintain a shelf life of at least 15 years if they are kept at a constant temperature of 70 degrees. These products include all purpose flour, white flour, baker’s flour, cornmeal, mixes and even refried beans as well as granola.

Pastas can also be kept for a long period of time; however, not as long as flours unless you dramatically lower the storage temperature. At 70 degrees, pastas such as noodles and macaroni can only be kept for between 8 and 10 years.

Be aware that brown rice and white rice do not store the same. Brown rice can only maintain a shelf life of about 6 months if kept under average conditions. The fatty acids contain in brown rice allows the oils to become rancid as they oxidize. If brown rice is refrigerated; however, you can count on a much longer shelf life. You can increase the shelf life of brown rice to as much as one or two years if it is stored without oxygen. By lowering the storage temperature by just ten degrees you can double the shelf life.

White rice, on the other hand has a hard outer shell that allows it to store much longer, especially if it is hermetically sealed. Maintained at 70 degrees, white rice can kept for 8-10 years.

Honey, salt and sugar can actually be kept indefinitely as long as they are stored without any moisture.