Freeze-Dried Food Storage And Packaging

Proper freeze-dried food storage starts with keeping moisture, oxygen, heat, light and pests away from your food supply. Freeze-dried meals, fruits, vegetables, meats and emergency food should stay sealed in their original packaging or be repacked in food-grade Mylar bags, airtight containers or vacuum-sealed pouches designed for long-term food storage. Oxygen absorbers help reduce oxidation and protect flavor, texture and nutrition, while a strong heat seal helps keep humidity from getting inside. Store packaged freeze-dried food in a cool, dry, dark place such as a pantry, basement or temperature-controlled storage area, and avoid garages, sheds or other spots exposed to summer heat, freezing temperatures and changing humidity. Keep packages off concrete floors and away from cleaning chemicals, fuel, animal feed and other items that could cause odors, leaks or contamination. Good freeze-dried food packaging also makes it easier to organize an emergency food supply and keep track of freshness. Label every bag, pouch, jar or container with the food name, packaging date, expiration or best-by date and any preparation instructions. Choose packaging that is puncture-resistant and sized for the amount of food you plan to use, since repeatedly opening a large package exposes the remaining food to air and moisture. After opening, transfer unused freeze-dried food to an airtight container and follow the manufacturer’s storage recommendations. Check stored food regularly for damaged seals, swelling, moisture, insects or unusual odors, and use older packages first through a simple first-in, first-out rotation system. Proper packaging and dependable storage practices can help preserve the of freeze-dried food for years, making it a handy choice for camping trips, storm preparation, hunting camps, farm pantries and everyday emergency readiness.