Commercially dried food can last longer than 12 months thanks to preservatives, but experts advise only storing homemade dried food for 6 to 12 months. Because of this, commercially dried food is best for long-term storage and at-home dried food is great for short-term storage. [3] X Research source Use your best discretion when it comes to knowing if dehydrated foods are good or not. If something seems off, don’t eat it.
If there’s a window in your pantry or storage area, hang up a curtain to block the natural light. Always turn off the light when leaving the storage area.
Make sure your glass containers have airtight seals on them. If you have to use plastic containers, make sure they’re made of food-grade and BPA-free plastic. [6] X Research source
Consider investing in vacuum sealing food bags. There are even reusable, zippable products you can use while backpacking.
For drying fruits, pretreat with an ascorbic acid dip. Mix 1 tsp (0. 021 c) of powdered ascorbic acid in 2 c (470 ml) of water, and soak the fruit in the solution for 3 to 5 minutes. For drying vegetables, pretreat with water blanching. Bring a large pot of water to a boil, submerge the vegetables in the water for a few minutes, then remove them.
Let the fruit cool completely. Pack them loosely into plastic or glass jars. Seal the containers and let them be for 7 to 10 days. Shake the jars every day to separate the fruit pieces. Return the fruit to the dehydrator if condensation develops in the jars.
Try dehydrating citrus fruits like lemons and oranges for a sweet trail snack. Dehydrate raspberries and use them as a sweet powder to sprinkle over cakes, yogurt, and oatmeal.
Make dehydrated veggie packets to add to ramen and instant soups when you’re on the go. Toss dried peas, onions, and carrots into a portion of uncooked rice for an easy backpacking meal.
Dry bite-sized pieces of turkey, chicken, or beef to toss in stews or soups. Make beef jerky using a preferred seasoning like pepper, cumin, or chili powder for extra flavor.
