Gathering fruits and vegetables that are abundant in-season and dehydrating them for later consumption is a good method of keeping a well-balanced diet year-round. Dehydration removes all the moisture from a fruit or vegetable, extending its shelf life from days to up to a year. Proper storage of dried foods is critical to this process. Glass canning jars are ideal, because they are durable and will show any moisture immediately. Plastic and metal airtight containers are also acceptable for storing dried fruits and vegetables.
Instructions
1. Wash and dry storage containers and lids. Any moisture in the storage container can cause dried foods to become moldy.
2. Allow dried fruits and vegetables to become completely cool, waiting about 45 minutes after dehydration before storing them. Warm foods can generate moisture.
3. Sort dried fruits and vegetables into amounts you're likely to use for individual recipes. Pack cooled foods gently, but firmly into containers, leaving about 1/2 inch of head-space.
4. Keep fruits dried with sulfur or sulfites separate from other dried fruits. Before packing these fruits in metal containers, pack them in plastic food storage bags. The sulfite reacts with metal and will discolor your fruit.
5. Use a piece of masking tape to label each airtight container. Mark the label with the type of food item and date preserved.
6. Store dried fruits and vegetables away from sunlight, heat sources and moisture. They are best stored in dark locations, such as a closed cupboard away from stoves, refrigerators and other heat-generating appliances. Keep your dried foods stored at room temperature or cooler.
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