How Do I Prevent Freeze Dried Food From Absorbing Moisture?

“I’ve been freeze-drying some of my veggies and fruits for long-term storage, but I noticed that after a while, they start getting soft again, especially when I take them out of their jar to eat. It’s like they’re absorbing moisture even though I try to keep them in a cool place. I only have so much storage in my pantry and need to make sure my freeze-dried food lasts longer without losing its crispiness! What can I do to stop the moisture from sneaking in? Help is appreciated.” Thanks, Ashley, Melbourne, Australia.

How Do I Prevent Freeze-Dried Food From Absorbing Moisture?

Oh, I feel you, Ashley! There’s nothing more frustrating than going through all the effort to freeze-dry your food only to discover that in a few weeks, it’s starting to soak up moisture from the air and lose its crunch. I promise, there’s hope! With just a few tweaks to your storage process, you can prevent that sneaky moisture from creeping in and ruining your hard work. Let’s break it down.

Why Does Freeze-Dried Food Absorb Moisture?

Freeze-dried food is like a sponge—without the water! During the freeze-drying process, nearly all the moisture is removed (around 98-99%), leaving the food super light and crispy. However, if it’s left exposed to the air, that same food will begin to pull humidity from its surroundings and rehydrate, even if it’s not fully immersed in water.

Your pantry doesn’t have to be a swampy rainforest for this to happen, either. It’s just enough for them to soften over time if the air has any moisture. And, let’s face it, pulling out a freeze-dried strawberry to have it turn mushy in your hand is a real bummer, especially after all that work. So, what can we do about it?

Best Storage Solutions To Keep Moisture Out

If you’re like me, you probably have a whole lineup of freeze-dried goodies — from last summer’s tomatoes to some mixed berries perfect for snacking. Keeping them in their freeze-dried state, crunchy and wonderful, boils down to **proper storage**.

1. Use Mylar Bags with Oxygen Absorbers

Mylar bags are a lifesaver. This flexible but thick material keeps out light and air better than regular plastic bags. What takes it up a notch is throwing in an **oxygen absorber** before sealing.

How does this work?

2. Glass Jars with Tight-Sealing Lids

Now, this one might already be sitting in your pantry: **mason jars**. I love these for shorter-term storage, like food I plan to snack on within a few weeks or months. The key is to use a lid that seals really well. That could mean something like a vacuum-seal attachment or just checking they’re twisted snugly shut.

But here’s an extra tip for you, Ashley: toss in a **food-grade desiccant packet** while you’re storing. Those little packets come in most of the items we buy and toss without thinking twice, but they can extend the shelf life of your freeze-dried goodies by absorbing any moisture that gets trapped in the jar.

3. Vacuum-Sealing for Long-Term Storage

If you want to really up your food-preserving game, vacuum-sealing your jars or bags is another fantastic trick. It’s not just for meat and frozen things! Many people (myself included) like to vacuum-seal their freeze-dried food in jars or bags to remove excess air. It’s an extra layer of protection that can keep the crunch for a looong time.

4. Store in the Right Environment

You mentioned you’re working with limited pantry space, but it’s still super important to find the right spot for your freeze-dried foods. Keep the stored food **somewhere cool, dry, and dark**. Light, warmth, and moisture are your foods’ worst enemies in this case.

Back when I was new to this, I stored freeze-dried apples in a cupboard near the window—oops. They lasted maybe a month before softening. Now, I stick to the back corners of my pantry where it’s cooler and darker.

Signs Your Freeze-Dried Food Has Absorbed Moisture

So, how do you know your food has started absorbing moisture before it becomes too mushy? There are a few simple signs to watch for:

• **Texture change:** The food isn’t crispy anymore, but instead, feels kind of chewy or soft to the touch.
• **Color shift:** Some freeze-dried veggies or fruits might darken slightly when they begin absorbing moisture. This isn’t always super noticeable, but it can happen.
• **Flavor changes:** If you give it a taste, freeze-dried food should have that strong burst of flavor because it’s concentrated. But if it seems weaker or diluted, it could be rehydrated from air moisture.

Now, don’t panic if you discover this has happened, Ashley! It’s not a lost cause just yet.

Can You Save Freeze-Dried Food That’s Already Softened?

Yes, you can! If you’ve noticed your freeze-dried items getting soft but they’re not spoiled (no molds, smells, or extreme color changes), you’ve still got a shot at salvaging them.

Here’s how:

• **Pop them into an oven:** Set your oven at a super low temperature (around 140-160°F) and dry them out for a few hours if they’ve started absorbing moisture. This won’t “re-freeze dry” them, but it can eject some of that extra moisture.
• **Freeze them again to get crunchy:** If you have a freeze-dryer handy (or access to one), simply run them through the freeze-drying process again. It’ll help restore the food’s lost crispiness.

Remember, though, drying-out methods don’t put them back into their original pristine condition, but they’re usually good enough for a quick snack or using in soups and stews.

Other Storage Mistakes To Avoid

Sometimes it’s the little things in our routine that lead to problems with food storage. Let’s face it, we all make mistakes (I certainly have), but knowing what to avoid can save you a lot of frustration.

• **Opening and closing your containers too much.** Every time you unseal those jars or bags, you’re letting moisture from the air inside, even if it’s the smallest amount. Try taking out single-use portions in separate bags or jars.
• **Not rotating stock.** This is a big one. Even though freeze-dried food lasts a long time (we’re talking years), it’s still good practice to rotate your stock. Use the older batches first and consistently refill with fresher items.
• **Storing food near excessive heat.** We talked already about picking the right environment. Don’t stash freeze-dried food in the garage, attic, or near your kitchen stove where temperatures can fluctuate wildly.

Are Certain Foods More Vulnerable to Moisture?

Some foods just seem to have a knack for soaking back up that moisture faster than others. Anything with a powdery texture, like fruits, veggies, or herbs, will start absorbing airborne moisture quicker than chunkier or more solid items.

Here are a few foods to be extra mindful of:

• Freeze-dried berries (especially strawberries)
• Powdered dairy products like milk or cheese
• Pre-powdered eggs
• Leafy greens like kale or spinach

Safeguarding Against Seasonal Humidity

Ashley, you’re in Australia, so you might deal with varying levels of humidity based on the season. This makes everything a bit more tricky. Even in cooler months, seasonal changes can bring extra moisture in the air. A few tricks to get through this include:

• **Keep a dehumidifier running.** I use one on especially humid days to control the air in my pantry.
• **Check and rotate those desiccant packets.** These will lose their effectiveness over time, so it’s a good idea to swap them out every few months, especially in the wetter parts of the year.

Final Thoughts…

Ashley, thanks for sending in your question. Freeze-dried food absorbs moisture easily, but once you lock down a solid storage system, you won’t have to worry as much. Between Mylar bags with oxygen absorbers, tightly sealed jars with desiccant packets, and keeping the food in a cool, dry place, you’ll be able to keep your freeze-dried stash crunchy and long-lasting. Just remember: proper sealing is key, working in a moisture-free environment is gold, and never be afraid to do a bit of trial and error until you find what works best for your space. You’ve got this! ?