You've invested time and effort into dehydrating beautiful fruits, vegetables, and jerky—don't let improper storage undermine your work. How you store dehydrated foods determines whether they remain delicious for months or degrade within weeks. The difference between good and poor storage can mean the difference between snacks that taste fresh and ones that are stale, rancid, or even spoiled.
This guide covers everything you need to know about storing dehydrated foods, from choosing the right containers to creating optimal storage conditions for maximum shelf life.
Understanding What Affects Shelf Life
Four main factors influence how long dehydrated foods maintain quality: moisture, oxygen, light, and temperature. Controlling these factors is the key to long-term storage success.
Moisture: The Primary Enemy
Dehydration works by removing moisture that bacteria and mould need to grow. If moisture returns—either from incompletely dried food or from humid storage conditions—spoilage quickly follows. This is why ensuring food is thoroughly dried and containers are properly sealed matters so much.
Oxygen and Oxidation
Oxygen causes oxidation, which degrades colours, flavours, and nutrients over time. This is why apples brown when cut and why foods taste "stale" after prolonged exposure to air. Removing oxygen from storage containers significantly extends quality.
Light Exposure
Light, especially sunlight and fluorescent light, degrades nutrients and causes colour fading. This is why commercial dried foods come in opaque packaging. Store your dehydrated foods away from light for best results.
Temperature Effects
Heat accelerates all forms of degradation. For every 10°C increase in storage temperature, shelf life roughly halves. Cool storage dramatically extends how long your dehydrated foods remain at peak quality.
Optimal storage (cool, dark, airtight, oxygen-free) can keep most dehydrated foods fresh for 1-2 years or more. Poor storage (warm, light, air-exposed) might reduce this to just weeks. Your storage choices matter enormously.
Choosing the Right Containers
The container you choose provides the first line of defence against the enemies of shelf life. Different options offer varying levels of protection and convenience.
Glass Jars
Glass canning jars (Mason jars) with two-piece lids are excellent for dehydrated food storage. They're airtight, reusable, and allow you to see contents without opening. Use dark glass or store clear jars in a dark cupboard to protect from light. Glass doesn't absorb odours or leach chemicals into food.
Vacuum-Sealed Bags
Vacuum sealing removes air from around food, dramatically reducing oxidation. Combined with oxygen absorbers, vacuum-sealed bags offer the longest possible shelf life. They're also space-efficient, lying flat for easy storage. Use bags rated for food storage—generic vacuum bags may not provide adequate moisture barriers.
Mylar Bags
Mylar bags with oxygen absorbers provide excellent long-term storage, particularly popular among emergency preparedness enthusiasts. The metallic layer blocks light completely and provides superior moisture and oxygen barriers. Seal with a heat sealer or clothes iron. For best results, place sealed mylar bags inside buckets or bins for physical protection.
Food-Grade Plastic Containers
Plastic containers with tight-sealing lids work for short to medium-term storage. Choose containers specifically labelled food-grade, and look for those with silicone sealing rings. Be aware that plastic can absorb odours and may not provide as complete a seal as glass. Best for foods you'll use within a few months.
Never store dehydrated foods in non-food-grade plastics, recycled containers that held non-food items, or containers with poor seals. Avoid metal containers that aren't lined for food contact, as some foods can react with metal.
The Conditioning Process
Before long-term storage, dehydrated foods should go through a "conditioning" process. This step catches any under-dried pieces before they can cause problems and ensures even moisture distribution.
- Cool dehydrated food completely to room temperature
- Place loosely in a clear glass jar, filling about 2/3 full
- Seal the jar and shake once or twice daily for 5-7 days
- Watch for any condensation on the jar walls
- If condensation appears, return food to the dehydrator for additional drying
- After conditioning, transfer to final storage containers
The conditioning period allows any remaining moisture to redistribute among pieces. Under-dried pieces will share moisture with drier ones, and this moisture movement reveals itself as condensation. Catching this before final storage prevents mould growth.
Using Oxygen Absorbers
Oxygen absorbers are small packets containing iron powder that absorbs oxygen when exposed to air. Using them inside sealed containers removes the oxygen that causes oxidation and supports any aerobic bacteria or insect eggs that might be present.
How to Use Oxygen Absorbers
Work quickly—oxygen absorbers begin working as soon as you open their vacuum-sealed package. Have your food ready to pack and containers prepared. Place the appropriate size absorber on top of the food, seal immediately, and the absorber will remove remaining oxygen within hours.
Sizing Guide
- 100cc absorbers: Suitable for pint/500ml jars
- 300cc absorbers: Suitable for quart/1 litre jars
- 500cc absorbers: Suitable for gallon/4 litre containers
- For larger containers, use multiple absorbers
Working absorbers become warm to the touch shortly after exposure to air. If you have leftover absorbers, seal them in a small jar—they'll last until you open the jar again.
Creating Optimal Storage Conditions
Temperature
Store dehydrated foods at the coolest temperature practical. Ideal storage is below 15°C, but any consistently cool location works. A basement, cellar, or cool closet away from exterior walls works well. Avoid storage locations with temperature fluctuations, like garages or sheds, as temperature swings cause condensation inside containers.
Light Protection
Store containers away from windows and fluorescent lights. A dark pantry or cupboard is ideal. If using clear glass jars, place them inside a box or cabinet. Some people wrap jars in brown paper or store them in fabric bags for additional light protection.
Humidity Control
Even in sealed containers, ambient humidity matters—high humidity environments increase the risk of moisture migrating through seals over time. In particularly humid climates, consider adding small silica gel packets to storage containers for extra moisture protection. Always store containers off the ground and away from exterior walls where moisture can collect.
Expected Shelf Life by Food Type
Properly dried and stored foods have impressive shelf lives, though quality gradually declines over time.
- Fruits: 6-12 months (room temp), 1-2 years (cool/vacuum-sealed)
- Vegetables: 6-12 months (room temp), 1-2 years (cool/vacuum-sealed)
- Herbs: 1-3 years (excellent storage)
- Jerky: 1-2 months (room temp), 6-12 months (refrigerated/frozen)
- Fruit leather: 2-3 months (room temp), 1 year (frozen)
Labelling Your Storage
Always label containers with contents and date dried. It's easy to forget what's in unmarked jars, and knowing the date helps you use older items first. Include any relevant information like variety (e.g., "Bowen Mango" vs. "R2E2 Mango") or special preparation (e.g., "blanched" or "cinnamon-dusted").
Signs of Spoilage
Despite best efforts, occasionally dehydrated foods spoil. Check for these warning signs before using stored foods:
- Visible mould: Any fuzzy growth in any colour indicates spoilage. Discard the entire container—mould spores are invisible and spread throughout.
- Off odours: Rancid, musty, or unusual smells indicate degradation. Trust your nose.
- Condensation: Moisture inside containers means the food wasn't dry enough or the seal failed.
- Insect activity: Small holes, webbing, or actual insects indicate infestation.
- Extreme colour changes: Some fading is normal; dramatic darkening or unusual colours suggest problems.
- Texture changes: Sticky or soft texture in foods that should be dry indicates moisture absorption.
When in doubt, discard suspect food. The small cost of replacing questionable items isn't worth the risk of foodborne illness.
Organising Your Dehydrated Food Pantry
As your collection of dehydrated foods grows, organisation becomes important. Consider these strategies:
- Group similar items together (all fruits, all vegetables, all jerky)
- Place oldest items in front for first use
- Keep an inventory list and update as you use and add items
- Store frequently used items within easy reach
- Keep a "staging area" for recently dried items awaiting conditioning
Good storage transforms your dehydration efforts into a valuable year-round food resource. Take the time to store properly, and you'll enjoy the fruits (and vegetables, and jerky) of your labour for months or even years to come.