How Do I Store Freeze Dried Food To Keep It Fresh?

“I’ve recently started freeze drying some of my harvest at home, and I want to make sure I store it properly so it lasts as long as possible. But the problem is, I’ve been hearing so many different things about storage! I’m not sure if I’m doing it right—some of my jars seem to have sucked in air after sealing, and I’ve noticed moisture in one or two others. How can I make sure my food stays fresh and safe with proper storage? Any tips would be really helpful!”

Thanks, Patricia, Watertown, USA.

How Do I Store Freeze Dried Food To Keep It Fresh?

Freeze drying food is such a fantastic way to preserve your garden harvest for long-term storage, Patricia! But like anything in food preservation, the key to success is all in how you store your hard-earned bounty. Let’s dive into the details of what it takes to keep your freeze-dried food fresh, safe, and ready to eat for years to come.

Why Is Proper Storage So Important?

First off, let’s chat about why it really matters how you store your freeze-dried food. Freeze drying pulls all the moisture out of foods, making it shelf-stable. But if moisture finds its way back in after you’ve stored it, your food can spoil—fast. Plus, air can wreak havoc too, making your foods lose their flavor and texture through oxidation. And nobody wants to crack open a jar of their freeze-dried tomatoes or zucchini only to find them soft and mushy!

Freeze-dried food, if stored correctly, can last anywhere from 10-25 years depending on the type of food and how it’s processed. But if stored poorly, even a bag of freeze-dried apples could start going bad in just a few months. So yes, it’s definitely worth taking a bit of extra care in how you store it.

Choose The Right Containers: Oxygen-Proof & Moisture-Proof!

The best way to store freeze-dried food is in containers that keep both moisture and air out. Here are your main options:

• Mylar Bags with Oxygen Absorbers: Honestly, Patricia, if you’re freeze drying at home and want your foods to last for the long haul, Mylar bags paired with oxygen absorbers are hard to beat. Mylar is a thick, durable plastic that doesn’t allow oxygen to seep through. Pair them up with oxygen absorbers, and you’ve got a near-perfect storage environment. Just be sure you seal the bags tightly—either with a heat sealer or an iron (yes, your regular laundry iron can work in a pinch!).
• Vacuum-Sealed Mason Jars: If you love seeing those jars line up on your shelves (and who doesn’t?), mason jars work really well — just make sure you’re using a vacuum sealer attachment to suck all the air out before you store them. This can prevent moisture or air from creeping in over time. I love using mason jars for smaller batches of food I plan to eat within a year or so because, let’s be honest, I like seeing those pretty jars in my pantry. But they’re not always as long-term as bags.
• Plastic & Resealable Containers: Now, I’ll admit, plastic containers aren’t my first choice. However, if you’ve got plastic containers that are airtight and paired with some oxygen absorbers, they can be good for freeze-dried products you plan to eat within the near future. But be cautious—plastic isn’t as impervious as Mylar or glass.

Quick tip, Patricia—whatever container you’re using, always toss in those trusty oxygen absorbers. These little packets will gobble up any oxygen remaining after you’ve sealed it up. And oxygen is like kryptonite for freeze-dried food—it’s what triggers bacteria growth and causes flavors to break down over time.

The Power of Vacuum Sealing

Speaking of vacuum sealing, I noticed you mentioned air getting back into your jars after sealing. That could be an issue with how tight the seal on them is. A good vacuum sealer is worth its weight in gold when it comes to getting the air out of your containers.

If you’re using mason jars, make sure you get a strong, tight seal by using a vacuum sealer attachment for jars. I’ve had times myself when I thought I sealed up a jar nice and tight, but a little later I’d hear the dreaded “pop” of the lid—meaning air snuck back in.

One thing that helps prevent those mishaps Patricia is double checking the lids, and even making sure the jar rims are squeaky clean before sealing. Any tiny bits of food stuck on the rim can break the airtight seal.

Cool, Dark, and Consistent: The Ideal Storage Environment

After sealing everything airtight, where you store it makes just as big of a difference.

Freeze-dried foods don’t hold up well to fluctuating temperatures or direct sunlight. So keeping your food in a place that’s cool, dark, and stays at a consistent temperature (ideally between 50-70°F) is super important. Basements are usually a great spot, as they’re typically cooler and away from light.

Now, I know some of us don’t have a perfectly climate-controlled space (trust me, my pantry has seen some wild temperature swings depending on the season). But if nothing else, storing your jars in the back of a closet or cupboard can minimize light exposure, and you can use some insulated containers if needed to help keep things cool if the temperature fluctuates.

Labeling For Success—Don’t Skip This Step!

One thing I’m guilty of from time to time (I’ve learned the hard way) is forgetting to label my jars. Years later, I’ve opened up a jar and thought, “What is this even?!” Trust me, Patricia, it’s no fun mystery-solving dinner 3 years from now.

Be sure to label each container with the date you sealed it and what the food is. Use a permanent marker and put that info right on the container or jar lid. This lets you keep track of how old something is.

Another tip? Keep a master list of what’s in your pantry so you can easily see what’s there—this not only prevents you from storing things for too long, but it also makes meal planning a whole lot easier!

How To Know When Freeze-Dried Food Has Gone Bad

Even when we do everything right, things can happen. So what are the signs that your freeze-dried food has started to go bad?

Here are a few things to watch for:

• Moisture inside the container: If you open a jar or bag and see any condensation or wetness, game over—it’s a sure sign the seal failed and moisture got in. That food is probably no longer safe.
• Strange smells or an “off” appearance: Just like with fresh food, if it smells funky or looks strange, it’s time to toss it. Avoid consuming anything that seems off because it doesn’t take much for bacteria to grow once moisture and air are present.
• Texture not right: One of the best things about freeze-dried foods is their crispy, crunchy texture. If you notice your freeze-dried foods are soft or squishy, chances are moisture has snuck in. Again, this is a sign the food probably isn’t safe to eat anymore.

Solving Common Storage Issues

Since you mentioned seeing moisture inside some of your containers, Patricia, let me quickly address that. If there’s moisture, it means the container wasn’t fully sealed or stored properly. What you can often do to fix this is take out the food, inspect it closely, and if you caught it early enough and it doesn’t show signs of spoilage, you can try freeze-drying it again just to be safe.

If you’re not sure how well your oxygen absorbers are working, here’s a good trick: Put one in a glass jar with a few freeze-dried items. If the absorber is doing its job, the lid should tighten down after a short time (you may hear that satisfying “pop” like when canning). If it doesn’t, those oxygen absorbers might not be working right!

Should I Store Freeze-Dried Food In The Freezer?

You’d think the freezer would be a great place for freeze-dried food, but funny thing is, it’s actually *not*. The fluctuating humidity levels inside a fridge or freezer can introduce moisture into the food. That kind of defeats the purpose, right?

So no need to store freeze-dried goodies in the freezer. Just find a cool, dark place with minimal temperature changes.

Final Thoughts…

Thanks again for reaching out, Patricia! I hope you now feel more confident in how you’re storing your freeze-dried food. The main things to remember are keeping things airtight, adding oxygen absorbers, and storing your food somewhere cool and dark. With just a little extra care, your freeze-dried food can last you for years and save you tons of time, effort, and waste. You’ve got this!