Recipe: How to Store and Reconstitute Dried Foods (re: storing dried figs)

Dried fruits must be conditioned prior to storage. Conditioning is the process of evenly distributing moisture present in the dried fruit to prevent mold growth. Condition dried fruit by placing in a plastic or glass container, sealing and storing for 7 to 10 days. The dried fruit in the containers should be shaken daily to distribute moisture. If condensation occurs, place the fruit in the oven or dehydrator for more drying and repeat the conditioning process.

STORING DRIED FOOD

Cool dried food should be placed in a closed container that has been washed and dried before storing. Home canning jars are good containers for storing dried foods. Store in a cool, dry, dark place. You can freeze for longer storage. ( I prefer to freeze dried fruits)
Dried foods should be used within 3 to 6 months as they will lose their flavor and color to some extent during storage.

RECONSTITUTING DRIED FOODS

Dried fruits and vegetables may be reconstituted (restoring moisture) by soaking the food in water. Time for reconstituting will depend on the size and shape of the food and the food itself. Generally most dried fruits can be reconstituted within 8 hours, whereas most dried vegetables take 2 hours to be reconstituted. To prevent growth of microorganisms, dried fruits and vegetables should be reconstituted in the refrigerator. One cup of dried fruit will yield approximately 11/2 cups of reconstituted fruit. One cup of dried vegetable will yield approximately 2 cups of reconstituted vegetable. Reconstituted fruits and vegetables should be cooked in the water in which they were soaking.