Can I Vacuum Seal Dehydrated Or Freeze Dried Foods?

“Hi there! I’ve recently gotten into dehydrating some of my garden harvest (mostly fruits and veggies), and I’m about to start freeze-drying too! What I’d like to know is: can I vacuum seal these foods? I’m leaning towards vacuum-sealing small portions but want to make sure they stay safe and fresh for a long time. Any tips or things I should be careful about? I’m just starting and don’t want to mess it up!” Thanks a bunch! Melissa, Chattanooga, USA.

Can You Vacuum Seal Dehydrated or Freeze-Dried Foods?

Melissa, I totally get where you’re coming from! It sounds like you’re on the right track with dehydrating and freeze-drying your foods—you’ve already made a couple of smart choices for long-term food preservation. And good news: yes, you absolutely *can* vacuum seal both dehydrated and freeze-dried foods! But like any food preservation process, there are a few things you should know to make sure that all your hard work doesn’t go to waste.

Let’s break it all down step by step, so you (and anyone else reading along) can make sure you’re vacuum-sealing like a pro. And trust me, once you’ve vacuum-sealed a batch or two of dried apples or freeze-dried peas, you’ll see how simple and effective it really is!

Why Vacuum Sealing is Perfect for Dried Foods

First off, let’s talk about the magic of vacuum sealing and why it works so well. Whether your food is dehydrated or freeze-dried, vacuum sealing helps by removing the air (especially oxygen) around the food. The absence of oxygen helps prevent a lot of spoilage factors, like mold or oxidation, which can ruin the texture, flavor, and nutritional content of your food over time. If you’re trying to make your hard-earned garden goodies last as long as possible, sealing them air-tight is key!

But here’s the thing: dehydrated and freeze-dried foods both come with their own set of quirks and considerations. Let’s look at them more closely so you get the most out of each method.

Vacuum Sealing *Dehydrated* Foods

Dehydrated foods are great for storage, but since they still retain some moisture compared to freeze-dried foods (even if it’s a tiny amount), there are a few things to keep in mind before sealing them up.

1. Make Sure They’re Fully Dry!

So here’s the deal, Melissa: dehydration removes most of the moisture, but depending on your method (especially if you’re air-drying or using a dehydrator), there could still be a little residual moisture in there. If that moisture content is too high, the vacuum sealing won’t do much for you because eventually, that water content can lead to mold or rot—even in a vacuum-packed bag.

**Tip:** An easy way to check if your dehydrated goods are dry enough is to snap-test them. For veggies like carrots, they should snap in half crisply, like a cracker. If it feels more leathery or bendy, give it some more time in the dehydrator.

For more delicate fruits, like apricots or mangos, I’ve found that they tend to lean towards chewy when properly dehydrated, but again, they shouldn’t feel tacky or sticky.

2. Add a Little Extra Protection with Oxygen Absorbers

Even when you’re vacuum-sealing, it doesn’t hurt to toss in a small oxygen absorber. Extra peace of mind, you know? These little guys will trap any remaining oxygen inside the bag, reducing the chance of spoilage. They come in handy especially if you’re storing the dehydrated foods for a year or longer.

3. Storage Location Matters!

Now, once you’re all sealed up, think about *where* you’re storing those tasty dried foods. While vacuum-sealing keeps them tightly packed, you’ll still want to store them in a cool, dark place—this is doubly true for dehydrated foods. I’ve got a little pantry in my basement (not sure if you’ve got a good cool spot, Melissa), and it works wonders.

Humidity is not your friend when it comes to food storage, so try to avoid putting your dehydrated goods anywhere too moist. Consistently cool and dry is best for longevity.

4. Best Uses for Dehydrated, Vacuum-Sealed Foods

My dehydrated garden onions, for example, last for months vacuum-sealed, and come in handy when soup or chili season rolls around. But one of my favorite go-to snacks is vacuum-sealed dried apple slices—they stay crispy and perfect for grabbing on the go.

Another quick example? Herbs! Dehydrated rosemary or oregano stores *beautifully* when vacuum-sealed. You can literally keep some of these herbs good for YEARS if you vacuum seal them right.

Vacuum Sealing *Freeze-Dried* Foods

If you thought dehydrated food was good for storage, then you’ll *love* freeze-dried food. While dehydration removes most of the water, freeze-dried stuff takes out nearly 100%—this means your food will last even longer when stored correctly. Honestly, freeze-dried peas are like magic little green crisps in my house.

1. Moisture Levels Are Practically Zero

Because freeze-dried foods have almost no water left, vacuum-sealing them is a perfect match. Since there’s so little moisture to begin with, you don’t have to worry much about mold or spoilage from water like you would with dehydrated foods. A vacuum-sealed bag of freeze-dried food can easily last up to 25 years if stored properly. Yes, *twenty-five*! Crazy, right?

I usually pop an oxygen absorber in the bag just as an extra step for those long-term stashes. No harm, right?

2. Store in a Dark, Cool Place

Just like with dehydrated foods, it’s essential to store freeze-dried goodies intelligently. A cool, dark back corner of your pantry or basement works wonders, since UV light and heat can break down both the texture and nutrient content of your freeze-dried snacks (even if they’re sealed).

If you ever take them on an outdoor adventure (which I recommend, hiking snacks all the way!), be sure to keep them in shady spots or in packed coolers. Direct sunlight won’t *ruin* freeze-dried foods in an instant, but it’s best to avoid long-term sun exposure.

3. What’s Best to Vacuum Seal from Your Freeze-Dried Stash?

Oh Melissa, the options here are *endless*. But some of my freeze-dried staples that last the longest are the following:

• Freeze-dried fruit: Think strawberries, apples, and bananas—these make the BEST healthy snacks (they’re so snackable, sometimes I sneak a few on my way out the door).
• Freeze-dried veggies: Peas, bell peppers, and corn work well for soups (and yes, vacuum-sealing keeps them stable for years!).
• Freeze-dried meals: If you ever batch-cook meals and freeze-dry them, vacuum-sealing can be a *real* game-changer for storage.

Tips & Tricks for Success

Here are a couple more tips to make your vacuum sealing as effective as possible!

• Avoid overpacking your bags: Give a little room between the seal and your food to ensure a tight vacuum and solid seal.
• Label your bags: Trust me on this—label them with the date and contents. It seems like common sense now, but in a few months when you rummage through the pantry, you’ll be glad you did.
• Watch those storage environments: Like I mentioned earlier, avoid hot areas or rooms that get steamy. Even a sealed bag can be impacted by the outside environment.

Common Vacuum Sealing Issues (and How to Troubleshoot)

Even when you’re doing things right, a few problems could pop up, and they’re good to know about in advance so you can stay ahead of the game.

1. Poor Seals or Leaking

If the vacuum bag isn’t sealing properly or leaks, check that the food inside doesn’t have sharp edges (think of jagged pasta or seeds from certain fruits) that could be puncturing it. It might also be a good idea to wrap your food in parchment paper or stick the sharp stuff in a separate layer of plastic wrap before sealing to be safe.

2. Bags Seem Inflated Over Time

If you notice your vacuum-sealed bags puffing up over time, it could be a sign that moisture has snuck in or that oxygen got into the bag. If this happens, it’s best to open the bag, dry out any food that seems wet, and reseal.

Final Thoughts…

Melissa, I think you’re set to vacuum seal those dried apples and freeze-dried meals like a pro! Vacuum sealing is such a practical and easy way to make sure all your hard work in preserving your food doesn’t go to waste. Plus, there’s something super satisfying about having a pantry full of sealed packages that you know are going to last for months (or even years!).

Thanks again for your great question, and happy sealing!