Recipe: Packaging and Storing Dried Foods

PACKAGING AND STORING DRIED FOODS
Pack cooled, dried foods in small amounts in dry, scalded glass jars (preferable dark) or in moisture- and vapor-proof freezer containers, boxes or bags. Metal cans may be used if food is first placed in a freezer bag.

To protect from insects and reabsorption of moisture, seal lids onto containers. Wrap the edge where the lid meets the container with a plasticized, pressure-sensitive tape or clean, 1-inch cloth strip dipped in melted paraffin. Bags may be heat-sealed or closed with twist ties, string or rubber bands.

Label containers with the name of the product, date, and method of pretreatment and drying. Store in a cool, dry, dark place. Properly stored, dried vegetables keep well for six to 12 months. Discard all foods that develop off smells or flavors or show signs of mold.

Source: Colorado State University Cooperative Extension

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DETERMINING DRYNESS OF VEGETABLES
Vegetables should be dried until they are brittle or "crisp." Some vegetables would 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.

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. Packaging 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.

Glass jars, metal cans or boxes with tightly fitted lids or moisture- and vapor-resistant freezer cartons make good containers for storing dried foods. Heavy-duty plastic bags are acceptable but are not insect- and rodent-proof.

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.

Dried foods should be stored in cool, dry, dark areas. Recommended storage times for dried foods range from four months to one 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. Vegetables have about half the shelf-life of fruits, and can generally be stored for six months at 60 F or three months at 80 F.

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.

Source: Clemson University Cooperative Extension Service