How to Store Dehydrated Food

This page may contain affiliate links. Learn More.

Once your food is fully dried, making sure you know how to store dehydrated food to maintain freshness, prevent spoilage, and protect against moisture, pests, and light is key. Whether you’re a gardener trying to use as much of your produce as you can, a homesteader building a pantry stash, or a camper looking for lightweight meals, dehydrated food offers convenience, nutrition, and long shelf life.

Dehydrating food is a time-tested method of preserving fruits, vegetables, meats, and herbs for long-term storage.

Why Proper Storage Matters

Dehydrating removes most of the moisture from food, which is what prevents bacteria, mold, and yeast from thriving. But even dried food can go bad if it’s exposed to air, light, humidity, or insects. Without proper storage, dehydrated food can lose flavor, color, nutrients, or even become unsafe to eat.

The key to long shelf life is keeping the food dry, sealed, and in a stable environment. Improper storage will undo all your hard work, so investing a little time and effort in this step is crucial for preserving the fruits of your labor.

Storing Dehydrated Food

After food is dried, it should be allowed to cool completely to room temperature before being placed into containers. Warm food can release condensation inside sealed containers, which reintroduces moisture and can cause spoilage. Once cool, check for dryness by doing a simple break test: fruits should be leathery but not sticky, vegetables should snap or crack when bent, and meat should be tough and dry all the way through.

Store dehydrated food in airtight containers such as glass jars, vacuum-sealed bags, Mylar bags with oxygen absorbers, or food-grade plastic containers. Label each container with the food name and the date it was dehydrated. Always store in a cool, dark, and dry place to protect against spoilage and nutrient loss. A pantry, basement, or dedicated storage closet works well as long as temperatures stay stable.

How to Preserve Dehydrated Food

Store the food in airtight containers. Use oxygen absorbers in each jar or bag to prevent oxidation and prolong shelf life. For even longer storage, vacuum sealing is an excellent method to remove air and protect contents.

Keep your containers away from sunlight and temperature fluctuations, which can degrade flavor and nutritional value. When opening a container, inspect the contents and smell for any off odors before using. Proper preservation ensures your dehydrated food stays safe, nutritious, and delicious for months or even years.

How to Store Dehydrated Food Long Term

Long-term storage of dehydrated food requires extra care to ensure it remains safe and high quality for years. The best method combines oxygen removal, airtight sealing, and protection from light and temperature swings. Mylar bags with oxygen absorbers are one of the top options for long-term food storage. These metallic bags block light and air, and when combined with an oxygen absorber, they create a nearly perfect environment for preserving dried food.

Another option is vacuum sealing in heavy-duty plastic bags. This method also removes air but doesn’t provide light protection unless stored inside a dark container. Avoid plastic containers unless they’re food-grade and airtight, and keep them in a cool area to minimize the risk of moisture seepage.

Rotate your storage regularly, first in, first out, and inspect your stored items a few times a year to ensure everything is still in good condition.

Ideal Storage Conditions

Dehydrated food lasts longest when stored in cool, dry, and dark environments. Aim for a temperature of 50-70°F. Avoid basements that flood or have mold issues, and don’t store near heaters or ovens. If your storage space is prone to moisture, include desiccant packs along with oxygen absorbers to keep the contents dry.

Shelf Life of Dehydrated Foods

With proper storage, many dehydrated foods can last 1 to 5 years, and some even longer. Vegetables and fruits typically last 1 to 2 years under good conditions, while dried herbs may last about a year before losing potency. Meats like jerky last around 6 months to 1 year when vacuum-sealed and stored in a cool place, or longer if kept in the freezer. Grains, legumes, and starchy vegetables can last several years when dehydrated and stored correctly.

If you see signs of mold, discoloration, off smells, or unexpected softness, discard the food immediately. When in doubt, it’s safer to throw it out than risk foodborne illness.

Best Containers for Dehydrated Food

There are several container options for storing dehydrated food, and the best one depends on your needs:

• Glass Jars: Ideal for pantry use and small batches. Use with oxygen absorbers or vacuum sealers for best results.
• Mylar Bags: Best for long-term storage. Light-proof, moisture-proof, and durable. Always use with oxygen absorbers.
• Vacuum-Sealed Bags: Great for medium-term storage. Use food-safe bags with strong seals. Add oxygen absorbers for longer life.
• Food-Grade Buckets: Work well for bulk storage. Use with Mylar bag liners and oxygen absorbers. Protect from light and moisture.
• Plastic Containers: Acceptable for short-term use if airtight. Keep away from light and moisture. Avoid thin or brittle plastics.

Always ensure your containers are clean, dry, and airtight before filling. Reseal promptly after opening to maintain freshness.

How to Store Dehydrated Food in Mason Jars

Mason jars are one of the most popular storage methods for dehydrated food. They’re reusable, easy to label, airtight, and protect against pests when sealed properly. To use Mason jars, ensure they are completely clean and dry. Fill them with dried food, leaving about an inch of headspace at the top. Add an oxygen absorber to each jar.

You can seal the jars with standard metal lids or use a vacuum sealer attachment designed specifically for Mason jars. This tool removes the air from the jar and locks in freshness. Vacuum-sealing is optional but can significantly increase shelf life.

Clear glass jars do allow light in, which can degrade some nutrients and color over time. If long-term storage is the goal, consider storing the jars in opaque bins, paper bags, or in a dark place to protect the contents from light exposure.

Labeling and Organization

Labeling your dehydrated food is just as important as sealing it. Always mark the container with the name of the food, the date it was dried, and optionally, the drying method or batch number. Use waterproof markers or printed labels to prevent fading.

Organize your storage by type (fruits, vegetables, herbs, meats) and keep a simple inventory list so you can track what you have on hand and when it was stored.

This will help you rotate your food regularly and prevent waste. For long-term storage, keep a separate log with storage dates and locations. This is especially helpful if you’re using multiple storage spots like pantries, basements, and off-site storage.

Using Dehydrated Food

When you’re ready to use your dehydrated food, most items will need to be rehydrated by soaking in hot water. The time varies by food type. Leafy greens and herbs may take only a few minutes, while carrots and potatoes might take up to 30 minutes or more. Jerky and fruit can often be eaten as-is, making them great snacks.

Use rehydrated food in soups, stews, stir-fries, baked goods, smoothies, and casseroles. Start with small amounts until you get a feel for how much dry food is needed once it’s rehydrated. Dehydrated food retains most of its flavor and nutrients and is a great way to enjoy homegrown or seasonal produce year-round.