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FOOD PACKAGING AND STORAGE
• Dried foods need to be properly packaged to prevent re-absorption of
moisture and microbial deterioration. Pack food in clean, dry, airtight
containers. Glass jars or freezer containers with tight-tting lids are good for
storage. Re-sealable plastic freezer bags are also acceptable.
• Store packaged dried food in a dry, cool location away from light. Higher
temperatures and exposure to light will shorten the storage time and result
in loss of quality and nutrients. Most dried fruit, when properly packaged and
stored, will be good for 1 year at 60°F or 6 months at 80°F. Fruit leather/rolls
should keep for up to 1 month at room temperature. Vegetables have about
half the storage life as fruit. If food is to be kept longer, then store it in a freezer.
• Package vegetables and fruits in separate containers to avoid avor transfer.
Packaging:
DRIED FOODS MUST BE PROPERLY PACKAGED IN ORDER TO KEEP WELL.
Package your dried foods in freezer plastic bags, squeezing out as much air as
possible. Heat-sealable bags may also be used. Store the plastic bags inside of
airtight metal, plastic or glass containers. Storing foods in rigid containers without
rst putting them into the freezer bags exposes the dried foods to air. Vacuum
packaging equipment for home use is available in some stores around the country.
Vacuum packaging will greatly extend shelf life.
Storage Conditions:
Store properly packaged dried foods in a cool, dark place. The cooler the food is
kept, the longer the optimal quality will be maintained. For every 18°F drop in
temperature, the shelf life increases 2 to 3 times. If you have room in a refrigerator
or freezer, keep your dried foods there. Otherwise, nd the coolest place in your
home to store dried foods. Light also causes the quality and nutritive value to
deteriorate. Keep dried foods in the dark or in opaque containers.
Shelf Life:
Fruits have a naturally high sugar and acid content, which allows them to dry well
and store for longer periods of time than vegetables. When properly packaged and
stored at room temperature or below (70°F or less), most fruits will maintain a high
quality and nutritional value up to a year. Most vegetables are best when eaten
within six months.
FRUITS AND VEGETABLES KEPT BEYOND THE RECOMMENDED TIME MAY NOT BE AS
NUTRITIOUS OR TASTE AS GOOD BUT WILL NOT SPOIL UNLESS THE PACKAGING IS
NO LONGER INTACT.
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