What’s The Best Way To Package Freeze Dried Food?

“I’m starting to freeze dry more of my garden produce, but I’m really confused about how to store it properly for long-term use. I’ve heard quite a few different suggestions — my main issue is that I want to avoid the food getting ruined by moisture or oxygen over time. I also don’t want to break the bank on complicated equipment. What’s the best way to package freeze-dried food, and are there any tips to make it easier or more affordable?”

Thanks, Sarah, Ontario, Canada.

Best Way to Package Freeze-Dried Food: Keep It Safe and Fresh

Hey Sarah! I totally get where you’re coming from. Freeze drying is such a fantastic way to preserve your garden bounty (I mean, it’s saved me from drowning in tomatoes more than once), but figuring out how to store the food without it getting ruined? That’s where things can get tricky. The great thing is, you’ve got options, and none of them are overly complicated once you get the hang of it. Let’s walk through a few tried-and-true methods to store your freeze-dried food without breaking the bank or losing sleep over humidity and oxygen.

Understanding the Enemies: Oxygen & Moisture

If freeze-dried food gets exposed to air or moisture, its shelf life drops drastically. Freeze dried food is designed to last for years — even decades — when stored correctly, but oxygen and water vapor are the biggest threats to its longevity. That means airtight packaging is key, and depending on how long you want to store your food, you might need a couple of extra precautions.

For shorter-term storage (under a year or so), a zip-top bag or vacuum-sealed package might be enough. But for long-term storage, you’ll need to think more strategically. Let’s break it down.

Option 1: Mylar Bags with Oxygen Absorbers

One of the most popular and effective ways to package freeze-dried food for long-term storage (we’re talking 10-25 years!) is to use Mylar bags combined with oxygen absorbers. Mylar is fantastic for keeping both air and moisture out. These silvery, shiny bags look like something from space, but they’re actually inexpensive and super durable. If you do it right, you can make sure your food is safe for ages.

• Why Mylar? Mylar bags are made from polyester resin and are great at blocking both light and air. That means they effectively create a barrier between your food and the outside world.
• The Oxygen Absorber Element: Oxygen absorbers are little packets filled with iron filings that “suck up” any residual oxygen in the package. These greatly extend the shelf-life of your freeze-dried goods. Make sure you choose the right size: a 300cc oxygen absorber for a gallon-sized Mylar bag works well. Too small, and it won’t absorb all the oxygen; too large, and you’re wasting money.

Sarah, I’ve found that storing freeze-dried green beans in Mylar bags worked wonders for me. I threw in the oxygen absorber, sealed up the bag with a regular household iron (yep, like the one you’ve got for clothes), and stacked the sealed bags in a storage bin. They were as crunchy as day one when I opened up a bag a couple of years later!

Option 2: Vacuum-Sealed Bags

For shorter-term storage (1-2 years), using a vacuum sealer is an awesome option. If you already have one of these handy little machines, you’re in business. The vacuum sealer sucks the air out and creates a tight seal around the food. I love this method for things I plan to rotate more frequently in my pantry, or for snacks that we might grab for hiking trips and road snacks.

Why Use Vacuum-Sealed Bags?

• Budget Option: If you’ve already got a vacuum sealer (or access to one), there’s no big investment involved. Just grab yourself the right kind of freezer bags that work with your machine.
• Short-Term Convenience: The vacuum-sealed bags are perfect for things you plan on consuming within a year or two. I’ve had great results with beef jerky and freeze-dried apples this way. Super fresh, easy to store, and accessible when I need it in a pinch.

A little side note, Sarah – when vacuum sealing fragile things like freeze-dried raspberries or soft fruits, be gentle! It’s easy to crush them to dust with these machines, but you can stop the vacuuming process early or use a container attachment to avoid any berry mishaps.

Option 3: Canning Jars and Oxygen Absorbers

If you’re looking for a simple, perhaps more aesthetic, way to store smaller amounts of freeze-dried food, mason jars are a great option. I have a little shelf in my pantry filled with freeze-dried herbs, fruits, and vegetables all neatly sealed in jars. For decorative appeal, it’s unbeatable. And if you’re someone who likes things organized, nothing beats being able to grab a jar of freeze-dried zucchini slices when the mood strikes!

• Use Oxygen Absorbers: Just like with Mylar bags, a small oxygen absorber (around 50cc is fine for a quart-sized jar) will absorb any extra oxygen inside the jar.
• Re-sealable and Reusable: One of the best things about canning jars is that you can open and reseal them as many times as you need. No fancy equipment required, just a regular old canning jar lid and ring.

The downside here is that glass jars leave your food exposed to light, which can degrade it and cut down the nutritional value over time. If you’re using this method for long-term storage (over a year), you’ll want to keep the jars in a dark place — think of things like freeze-dried onions or herbs that you’ll use within a year or two.

Which Method is the “Best?” Depends on Your Lifestyle!

Sarah, I get it — figuring out the perfect storage method depends on how much food you’re freeze-drying, how much you want to spend, and what storage space you’ve got available. Let’s break these methods down a bit to help personal preferences really shine through.

Don’t Forget: Store in a Cool, Dry Place

No matter which packaging method you choose, always store your freeze-dried food in a cool, dry place. If you leave Mylar bags sitting in a sunny, hot room, or vacuum-sealed bags packed in a humid basement, the food won’t last nearly as long as it could.

Think about your pantry, storage room, or a spare closet where the temperature stays fairly stable. High heat and humidity are the enemies of long-term storage. If you can keep it cool, you’ll give your food the best shot at longevity!

Advanced Considerations: Some Extra Tips

Once you’re familiar with the basic storage methods, here are a few extra tips that could help improve your results even more:

Double-Bag Fragile Ingredients

Have you ever freeze-dried raspberries, only to have them crumble into powder during storage? Those delicate little berries don’t stand a chance in vacuum sealer bags unless you’re careful. Consider double-bagging delicate ingredients, or even vacuum sealing the Mylar bag *inside* a second bag for extra protection.

Rotate Your Stock

Even with long-term storage, try to practice rotating stock. If something’s been stored for five years and you freeze-dry a fresh batch, use up the older stuff first. And don’t be afraid to test your food periodically — you wouldn’t want to discover your packaging failed by the time you’re ready to chow down in an emergency!

Final Thoughts…

Sarah, packaging freeze-dried food doesn’t have to be overwhelming once you’ve familiarized yourself with what works best for your lifestyle. Whether you’re sealing smoky-flavored tomatoes into Mylar for 15 years down the road or preparing mason jars of apple slices for quick grab-and-go snacks, the big takeaway is that oxygen and moisture are your enemies. Secure those suckers away, and you’re set for long-lasting freshness!

Thanks so much for your question. I hope I’ve helped you feel more confident about your options! Keep me posted on how it goes — I’d love to hear about your storage successes!