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• Fruit rolls should be leathery
with no sticky spots.
• Jerky should be tough but not brittle.
• Dried fish should be tough. If the fish
is high in fat, it may appear moist due
to the high oil content.
• Vegetables should be tough or crisp.
Packaging
Some pieces may dry in a shorter time
than others and should be removed and
placed in an airtight container while
allowing the rest of the pieces to remain
in the dehydrator until sufficiently dry.
Package all dried foods promptly to
prevent contamination by insects and
to prevent stickiness and rehydration
caused by humidity. Store dried foods
in airtight, moisture proof containers.
Home vacuum packaging devices are
ideal for packaging dried foods. They
extend the shelf life of dried foods 3 to
4 times. Home vacuum packaging can
be done in bags or glass jars. Manu-
facturers’ bags, designed for use in
home vacuum-packaging, are moisture
proof and airtight. Glass jars are vacu-
um sealed using a lid with a rubber
gasket. Only glass jars which have been
tempered for canning should be used.
Other storage jars may explode under
the pressure of vacuum packaging. Be
sure to follow the manufacturers’
instructions.
Bag sealers can also be used to package
dehydrated foods. Bag sealers do not
remove air within the package, but the
bags are moisture-proof and airtight.
Squeeze the pouch tightly against the
food to remove as much air as possible
before sealing.
Plastic freezer bags can be used. Plastic
storage bags not labeled for use in the
freezer generally are not airtight nor
moisture-proof and should not be used
to store dried foods.
Since most packaging materials are
transparent, store packaged dried foods
in a plastic or metal container which
will not allow the light to penetrate. Do
not store fruits and vegetables together
in the same storage container because
flavor and moisture may transfer.
Fruit rolls are best if removed while still
warm. Wrap in plastic wrap and place
in airtight moisture-proof containers for
storage.
Onions and tomatoes are especially
prone to absorb moisture from the air
and should be packaged immediately
after removing from the dehydrator.
If foods are insufficiently dried, or are
exposed to moisture from faulty packag-
ing, they can lose quality and nutrition,
and can even mold during storage.
Labeling
All dehydrated foods should be labeled
with the name of the product, date
dried, and quantity or weight. Clear
labeling allows you to rotate foods so
that you minimize waste and nutrient
loss.
Storage
The storage area should be cool, dry,
and as dark as possible. The darker and
cooler the storage area, the longer the
dried foods will last with good quality
and nutritive value. For every 18°F
(10°C) drop in storage temperature, the
shelf life of dehydrated foods increases
3 to 4 times.