How Do I Stop Dehydrated Food From Absorbing Moisture?

“I’ve been dehydrating my garden’s fruits and vegetables all summer, but lately, every time I open a jar, I notice they’re starting to get soft and a bit chewy instead of staying crispy. I think they’re reabsorbing moisture. What’s the best way to keep dehydrated food dry and perfectly crunchy for long-term storage? Any tips on fixing this for future batches?” Thanks, Brenda, Perth, Australia.

Why Does Dehydrated Food Absorb Moisture?

It’s so frustrating when your perfectly dried food starts to go soft, especially after all that effort to get it just right. The reason this happens is actually pretty simple—dehydrated foods naturally want to suck moisture from the air. Think of them almost like sponges. They’ve had their water content removed during the drying process, so now they’re hungry to get it back. This is more common if they’re left out in the open or stored in a container that isn’t fully airtight.

Humidity plays a big part here too. The higher the humidity where you live or store your dried food (Perth can get pretty warm and humid, Brenda!), the more moisture will sneak back into your foods over time. That’s why managing the environment and container you store them in is so important—those are really your first line of defense when trying to keep everything crispy and dry.

Best Containers for Storing Dehydrated Foods

Let’s face it, containers matter. If you toss your dried peaches into a regular ziplock bag, expect them to start softening up much quicker than you’d like. Always choose containers that are airtight; that’s step one!

Jars With Lids: Not Just for Canning

Glass jars with tight-fitting lids are often my go-to for storing dehydrated foods. Even better if you’ve got a vacuum sealer attachment for jars! This removes excess air and creates a vacuum seal that reduces the chance of the food reabsorbing moisture. Brenda, if you don’t have a vacuum sealer but happen to have some mason jars lying around, giving the lids a good tightening after you’ve packed your dried produce in can still help quite a bit.

If you notice any condensation inside the jar after sealing, that’s a dead giveaway that there’s too much moisture, and your food might not have been fully dried in the first place. We’ll touch on that more in a bit.

Mylar Bags for Long-Term Storage

If you’re planning to store dried food for months (or longer), you might want to take it a step further with Mylar bags, especially for bulk storage. These are made from a material that’s really good at keeping moisture and oxygen out—two things that are major enemies of dehydrated food. Just be sure to pair these bags with an oxygen absorber (a handy little packet that absorbs oxygen inside the sealed bag).

Plastic Zip Bags: A Quick Fix But Not Long-Term

If you’re in a pinch and only plan to store your dehydrated food for a short time, you can use ziplock bags, but it’s better to store those bags in a sealed container afterward. Maybe in an air-tight tin or a glass jar.

The key is always layering up the protection no matter what storage method you go with.

Should You Use Oxygen Absorbers?

Short answer: yes, whenever possible!

Oxygen absorbers are little wondrous packets that you throw into your storage containers (like your vacuum-sealed jars or Mylar bags). They’ll help remove oxygen from the surrounding space, which keeps moisture out and also discourages bug growth or mold development. I can’t tell you how many batches I’ve saved from disaster using them.

When using oxygen absorbers with mason jars or vacuum-sealed bags, just make sure that once opened, you use everything up pretty quickly. They only work their magic for a little while after being exposed to the air, so try to seal things immediately.

How Do You Know When Your Food Is Fully Dehydrated?

Catching under-dried food before it reaches storage is half the battle. If there’s even a tiny bit of water left trapped in your slices of apple or tomato, it’ll be enough to ruin all that hard work.

The Snap Test

One of the easiest ways to know if your food is ready for storage is the snap test. Fruit should be leathery and pliable, but when you bend vegetables, they should snap in half crisply. If they just kind of bend a little like a wet noodle, they’re still holding onto too much water.

For foods like berries, you’ll want them to be almost rock hard. Tomatoes or peppers may not snap, but they should be brittle, breaking apart easily when bent.

The idea is to get that perfect balance where you’ve removed almost all of the water content. Leaving too much moisture in foods isn’t just about losing that crunchy texture either. Too-high moisture levels can lead to bacterial growth, which makes the food spoil quickly.

What If You Live in a Humid Environment?

Humidity can be such a thorn in your side when it comes to dehydration. Keeping those freshly dried foods dry in a humid climate can feel near impossible at times. Brenda, since you’re in Perth, which has some pretty high humidity, this could definitely be what’s causing your food to soften.

To help with this:

• Dehydrate longer: In humid environments, increasing the dehydration time a little can make a big difference.
• Use a dehumidifier: If you’ve got one or feel like investing in one, this can keep the room where you’re storing or drying your food at a lower humidity level.
• Humidity indicator cards: These are a fun little trick! You place one in your container, and it changes color if the moisture levels get too high. That way, you’re alerted before things go south.

How to Fix Food That’s Already Gone Soft

We’ve all been there: you open a jar of dried apricots or apple slices, only to find that they’re a tad…floppy. The good news is they’re not ruined; you can often re-dry them to crisp them back up.

Pop Them Back in the Dehydrator

The simple solution is to toss them right back into your dehydrator for a few more hours. Set the temperature low (around 135°F for fruits, 125°F for veggies) and let them go until they pass the snap or crunch test again. A good rule of thumb is to check every hour.

Use Your Oven

If you don’t have access to a dehydrator, the oven can be a great alternative. Spread the food in a single layer on a baking sheet, turning the temperature low (150-170°F), and crack the oven door open just a little to let the moisture escape. Check on them after a couple of hours.

Preventing Moisture Absorption In the Future

Here are a few tips that can make a huge difference in keeping that pesky moisture out of your delicious, dried snacks:

• Check your seals: Before putting your jars or bags into storage, always double-check that they’re sealed tight. If using Mylar with oxygen absorbers, make sure the bags are fully sealed with no air pockets.
• Store in a cool, dark place: Heat and humidity will quickly lead your dehydrated foods to absorb moisture. A pantry works well, but basements or cool cellars are ideal if you’ve got one.
• Use silica gel packs: These are just like those little packs that come in new shoe boxes. Silica gel absorbs moisture and works great to tuck into your jars or vacuum-sealed bags to soak up any lingering humidity.

Troubleshooting Common Issues with Dehydrated Foods

Odd Smells After Storage

If you notice a strange odor when you open your container, this might be a sign of spoilage happening due to either moisture seeping in or the food not being fully dried. If you ever smell something “off,” the safest bet is to get rid of that food to avoid any chance of foodborne illness.

Mold Growth

If your dried food has mold on it, it’s a sign that moisture won. You’ll need to toss that batch out—no amount of re-drying will fix it. Prevention is key, and that all comes back to ensuring your food is 100% dry before storage.

Food Brittle but Not Crispy

This can happen if parts of the food were sliced unevenly or are too thick. Try slicing your fruits and veggies evenly and thinner next time to ensure consistent drying.

Final Thoughts…

Brenda, it sounds like you’re so close to getting this problem solved. The key takeaways to keeping your dehydrated food from absorbing moisture are ensuring they’re fully dry before storage, using airtight containers, and adding extra protection like oxygen absorbers or silica gel packs. Make sure you’re mindful of how much humidity is in your environment, especially knowing Perth’s climate, and don’t hesitate to set up a dehumidified drying area if necessary. Keep at it—once you lock these tips down, your dried food will stay crisp and delicious for months!