What’s The Best Way To Dehydrate Food For Long Term Storage?

“I’ve been dehydrating some veggies and fruits for the past few weeks, and now I’m really considering doing more of it because I want more food storage for the long term. However, I’m not totally sure if I’m doing it the best way (especially when I see all these guides online with conflicting advice!). I want to make sure I’m properly sealing and storing it so it doesn’t go bad too fast. Thanks for any tips on the right dehydration technique for long-term storage!”

Thanks, Ashley, Edmonton, Canada.

Hi Ashley! You’re definitely on the right track—dehydrating food is one of the best ways to preserve it for the long haul. But I totally understand your concern; making sure everything is done right does take a bit of practice. Let’s walk through what you need to max out that shelf-life while making sure all your efforts last as long as possible.

Why Dehydrate Food For Long-Term Storage?

Dehydrating is an ancient preservation method, and for good reason. When you remove moisture from food, you prevent bacteria, yeast, and mold from spoiling it. It’s also a great way to keep the food’s nutrition intact, minimize waste, and, best of all, save space. Dehydrated foods are compact and light, so they’re great for pantry storage.

For someone like you, Ashley, living in a region with colder seasons, it’s a smart way to ensure you have a variety of fruits and veggies on hand year-round, even if they’re off-season in the stores.

The Basics: What You Can Dehydrate

Before getting into the “how,” let’s talk about the fun “what.” Think about your family’s favorite foods, and you’re likely to be able to dehydrate them! Common things you can dehydrate include:

• Fruits (apples, berries, bananas, peaches, etc.)
• Vegetables (tomatoes, zucchini, mushrooms, peas)
• Herbs (parsley, basil, mint)
• Meats (jerky is a great option!)
• Grains (for sprouted grains or even cooked rice!)

The idea is simple: if you can get the moisture out, you can store it long-term. And that brings us to the “how” part—especially focusing on dehydrating for that long-term shelf stability.

The Best Methods For Dehydrating Food

Ashley, you mentioned you’ve been dehydrating already, which is fantastic! But I’ll break down the different tools and methods you could use, just in case you’re curious about the options out there. These include using a dehydrator, the oven, or air-drying (though this isn’t as reliable for long-term storage).

Using a Dehydrator

This is hands-down the easiest and most reliable method, especially for consistent results. Dehydrators are specifically designed to control temperature and airflow, which is crucial for getting all the moisture out of the food.

Pro tips for using a dehydrator:

• Temperature control: Keep fruits around 135°F (57°C) and vegetables closer to 125°F (52°C) for even drying.
• Slice food evenly: This ensures everything dries at the same time, preventing under-dried pieces that could spoil later.
• Let food cool in the dehydrator: Once the drying process is done, let the food cool in the dehydrator itself to prevent condensation from forming. No one wants to undo all their good work by adding back moisture!

Oven Drying

If you don’t have a dehydrator on hand, the oven can work too. But I’ll be honest, it’s a little trickier since ovens don’t go as low in temperature (many start at 170°F or higher).

To get around this, as Ashley might appreciate on those colder Canadian nights, try these steps:

• Set the oven at its lowest temperature (you want around 140°F).
• Wedge the door open with a wooden spoon—this helps air circulation and lets moisture escape.
• Rotate the food trays every hour to make sure everything dries evenly.
• Expect to check in on the food a lot more frequently compared to a dehydrator.

It’s not the most efficient for long-term dehydration projects, but in a pinch, it works.

Air-Drying (Not Recommended for Long-Term)

Air drying, or sun drying, is a traditional method. But it’s not ideal for prepping food storage for extended periods because it’s harder to control the moisture levels.

To avoid the risks (like bugs or mold), stick to dehydrators or ovens when doing projects like this for long-term food storage—better safe than sorry!

How to Tell When Food Is Properly Dehydrated

The biggest issue people run into when dehydrating for long-term storage is stopping too early. If the food isn’t fully dried, all your careful work will be in vain—it’ll spoil faster than you think.

Here’s a quick breakdown of what well-dehydrated foods should feel like:

• Fruits: Should be leathery but pliable. Think of fruit leather that doesn’t feel sticky.
• Veggies: Crisp and brittle. You should be able to snap them in half easily.
• Herbs: Should crumble easily between your fingers.
• Jerky: Your meat should be dry, dark, and leathery, but still give a little when bent.

Storing Dehydrated Food for Long-Term Success

Now, this is the part of your question, Ashley, where you’re wondering how to actually store your dehydrated food so that it lasts for a long time. After all, once you’ve put in the time to dehydrate correctly, the last thing you want is it going bad because of poor storage. Here are the storage basics to keep things safe for the long haul:

Airtight is Key

After dehydrating, make sure to store everything in airtight containers. Exposure to air can rehydrate the food and spoil it! The most common options are vacuum-sealed bags or mason jars with oxygen absorbers. And trust me, those make a huge difference.

• Vacuum Sealing: This removes any air and seals the food into a safe, dry environment. These can also be set aside for months or even years (depending on the item) without any issues.
• Mason Jars with Oxygen Absorbers: These handy little packs suck up any remaining oxygen, which is critical for long-term storage. Slide them into mason jars for storing dried produce or jerky to really extend the shelf life.

Location Matters

Store your dried goods in a cool, dark, and dry place—under 70°F is ideal. Here’s what I do here in Utah, especially because we sometimes get dry heat: I tuck my jars in the pantry or basement, away from windows, to protect them from both light and temperature changes.

Bottom line: Heat and light shorten the shelf life of food, and we’d definitely want to avoid that!

Labeling: Don’t Forget!

I’m notorious for squirreling food away and forgetting exactly when I dehydrated it—and how long I can expect it to last. Make sure to label your containers with the month and year they were sealed. This way, you know to use older batches first. A simple label maker or even some masking tape and a marker can work wonders.

Monitoring Over Time

You can frequently check on your stored food by looking for signs of condensation inside the jars or bags. If you spot moisture building up—that’s a warning sign the food isn’t as dehydrated as you thought. Sadly, it’ll need to be thrown out if it’s compromised to avoid mold.

Troubleshooting Common Dehydration Problems

It happens to all of us, even when we’re experienced. You dehydrate a batch of food, only to see something go wrong after it’s been stored for a while. Here’s a little troubleshooting guide for common issues Ashley might encounter:

• Mold in stored food: This means not enough moisture was removed during dehydration. You may also not have stored the food with proper airtight seals.
• Food smells rancid: Oils can stay in foods like nuts or meats, and oils go rancid when stored too long. Consider rotating these stored foods every 6-12 months.
• Food doesn’t get fully dried in the middle: Slice food as uniformly as possible. Oddly shaped or thick pieces can finish softer in the center, which won’t store well.

Bonus Tip: Rehydrating Your Dehydrated Food

When it’s time to use some of that well-preserved food, rehydrating is simple! For fruits and veggies, cover them with hot water and let them sit for 15 minutes to an hour (depending on the type). You’ll know it’s ready when the pieces are fully plumped back up. For soups or stews, toss dried veggies directly into the broth, and they’ll rehydrate as they cook—no need to heat water separately! It’s a great wintertime hack when making cozy meals.

Final Thoughts…

Ashley, it sounds like you’re already doing great with your dehydrating efforts, so hats off to you! Just remember to follow through with ensuring proper drying and storage. It’s really the attention to those small details (like your storage seals and keeping food at low temps) that will give you the long-term shelf life you’re after.

Thanks for sending in your question! Enjoy building your stash—hopefully, you won’t even need to go grocery shopping for veggies this winter.