![\"\"](\"https:\/\/www.packitgourmet.com\/blog\/wp-content\/uploads\/2019\/01\/JA_8500.jpg\")
<\/em><\/figcaption><\/figure>\n
FREEZE-DRIED GROCERY ITEMS<\/span><\/strong><\/h3>\n
\nThe process of freeze-drying a fresh or cooked piece of food entails using a \u201cfreeze drying chamber\u201d to actually freeze<\/em> the food, then immediately dry <\/em>it, leaving no trace of water within the food.\u00a0 This results in a green pea (for example) that retains its color, shape and full flavor while having the pleasant crunch of a potato chip!<\/p>\n![\"\"](\"https:\/\/www.packitgourmet.com\/blog\/wp-content\/uploads\/2019\/02\/Garden-Peas.jpg\")
<\/a>Packit Gourmet’s freeze-dried garden peas<\/em><\/span><\/figcaption><\/figure>\nThe Positive \u2014<\/em><\/strong> The freeze-drying process allows us to backpack with these incredibly lightweight foods that have their vitamins, nutrients and flavor still intact.\u00a0 Plus, the lack of moisture allows them to be shelf-stable and if stored properly, have a very<\/em> long shelf life!<\/p>\nThe Negative \u2014<\/strong>\u00a0<\/em>These beautiful little crunchy peas are fragile beings and highly sensitive to any and all light, heat, oxygen and moisture \u2026 not to mention they\u2019ll smash into a million pieces in the bottom of your backpack if you\u2019re not careful!<\/p>\nKeeping your freeze-dried foods protected from the below elements is your key to getting the maximum shelf-life out of your tasty treats . . .<\/p>\n
<\/h3>\n<\/h3>\nMOISTURE<\/strong><\/h4>\nThis is the #1 factor impacting the quality and shelf-life of your freeze-dried food, making a humid environment detrimental.\u00a0 The sponge-like nature of the food makes it incredibly sensitive to absorbing any moisture in the air.<\/p>\n
\n- First and foremost, keep your food sealed until you are ready to use it.<\/li>\n
- If you\u2019re working with Packit Gourmet\u2019s pre-packaged FD foods, it’s best to get your desired amount out of the bag as quickly as possible, then fold your bag over, pushing the air out of the bag and resealing ASAP.<\/li>\n
- If you\u2019ll be blending recipes and working with the ingredients for an extended period of time we recommend ensuring you\u2019re in a room with 40% humidity or below (the lower the better).<\/li>\n
- Store your FD food in an air-tight impermeable container or mylar food storage bag<\/a> with a fresh silica gel desiccant<\/a> or clay desiccant<\/a>. (See below for tips on tools!)<\/li>\n
- How do I know if moisture has affected my freeze-dried food<\/em>? \u00a0Your happy crispy peas will become sad, soft and chewy \u2014 and not in a good way.\u00a0 This is a warning sign, telling you that your food has undergone a change and moisture may be present, increasing the potential for spoilage (including bacteria and mold); therefore, we do not recommend eating it.<\/li>\n<\/ul>\n
OXYGEN <\/strong><\/h4>\nExposure to oxygen causes your food to deteriorate at a faster rate, resulting in the fats, vitamins, flavor and color of your food to be impacted.<\/p>\n
\n- Again, keep your food sealed until you are ready to use it and reseal the bag ASAP after opening, pushing all air out of the bag.<\/li>\n
- Store your food in an airtight container that is impermeable to oxygen.\u00a0 Do not use containers such as Ziplock bags since these still allow oxygen to slowly seep into the bag. We recommend glass airtight jars or mylar bags<\/a>.<\/li>\n
- The most efficient way to remove all oxygen from a bag is with a food-vacuum-sealer (such as a Seal-a-Meal).\u00a0 We recommend using this if you\u2019re working from a bulk bag of ingredients that will come into contact with oxygen repeatedly.<\/li>\n<\/ul>\n
LIGHT<\/strong><\/h4>\nExtended direct exposure to light will cause the fats, proteins and vitamins in your freeze-dried foods to breakdown.<\/p>\n
\n- For best results, store your food in an opaque container or in a dark location with limited access to direct light.\u00a0 A pantry, kitchen cabinet or fridge all work great!<\/li>\n
- How do I know if light has affected my freeze-dried food?<\/em> \u00a0Your beautiful green peas will become fainter in color and the flavor will weaken.\u00a0 This doesn\u2019t mean that your peas are inedible or spoiled, but its nutritional value may have suffered.<\/li>\n<\/ul>\n
TEMPERATURE<\/strong><\/h4>\nThe optimal temperature for freeze-dried food storage is between 32\u00b0F and 75\u00b0F.<\/p>\n
\n- Typically, room temperature is fine, but if you have space we recommend storing your FD foods in a cool dark pantry or closet for best results.\u00a0 Exposure to excessive heat will compromise the integrity of the food.<\/li>\n<\/ul>\n
DEHYDRATED GROCERY ITEMS<\/span>
\n<\/strong><\/h3>\n
\nDehydrated or dried food is made by slowly removing the water from the food through the use of heat.\u00a0 This is a practice that has been performed for hundreds of years as a means of preserving food and although nowadays most people use an electric dehydrator for this process, even the sun can be used to adequately dry your food! In the mid-70s, Debbie and Jeff (Packit Gourmet Owners) used to slice up vegetables from the family garden and lay them out on screens in the sunshine \u2014 a natural dehydrator!<\/p>\n
If you\u2019re comparing dices of freeze-dried bell peppers to dehydrated ones, you\u2019ll immediately see that the dehydrated tomato is shriveled, hard and completely inedible without being rehydrated.\u00a0 These properties allow dehydrated foods to be stored without taking the same precautions needed for freeze-dried foods.\u00a0 That being said, dehydrated foods are still very sensitive to moisture \u2013 just not AS sensitive \u2013 and will retain better color and flavor by avoiding the following elements:<\/p>\n
<\/h3>\n![\"\"](\"https:\/\/www.packitgourmet.com\/blog\/wp-content\/uploads\/2019\/02\/Bell-Peppers.jpg\")
<\/a>Packit Gourmet’s dehydrated bell pepper mix (red and green)<\/em><\/span><\/figcaption><\/figure>\nMOISTURE<\/strong><\/h4>\nWhile dehydrated food isn\u2019t as sensitive to humidity as its freeze-dried counterpart, moisture is still the #1 factor impacting the quality and shelf-life of your dehydrated food.<\/p>\n
\n- First and foremost, keep your food sealed until you are ready to use it.<\/li>\n
- If you\u2019re working with Packit Gourmet\u2019s pre-packaged dehydrated foods, it’s best to get your desired amount out of the bag as quickly as possible, then fold your bag over, pushing the air out of the bag and resealing ASAP.<\/li>\n
- To maximize the life of your food, be sure to store it in an air-tight impermeable container with a fresh silica gel desiccant<\/a><\/u> or clay desiccant<\/a><\/u>.<\/li>\n
- How do I know if moisture has affected my dehydrated food?<\/em> \u00a0Your crispy \u201chard-as-a-rock\u201d bell pepper will begin to soften and possibly enlarge a bit in size on its own.\u00a0 This indication of change tells you that the state of preservation has been compromised and your food may begin the process of deterioration \u2014 and depending on the amount of moisture present, the onset of mold and bacteria may occur. Time to toss it in the compost bucket. Do not eat it!<\/li>\n<\/ul>\n
OXYGEN<\/strong><\/h4>\nTo extend the shelf-life of our dehydrated foods, store them in an airtight container that is impermeable to oxygen.<\/p>\n
LIGHT<\/strong><\/h4>\nWhile not overly-sensitive to light, dehydrated food will retain its color (and a more appetizing appearance) when stored in a dark location with limited exposure to direct light.\u00a0 A pantry, kitchen cabinet or fridge all work great!<\/p>\n
TEMPERATURE<\/strong><\/h4>\nDehydrated food can be safely stored at room temperature, but exposure to excessive heat will compromise the integrity and nutritional quality of the food.\u00a0 Avoid storing dehydrated food near a heat source.<\/p>\n
OUR TOOLS FOR QUALITY FOOD STORAGE<\/span><\/strong><\/h3>\n
\nIf you\u2019re storing your own home-dried or sun-dried foods, or re-packaging Packit Gourmet\u2019s freeze-dried & dehydrated ingredients into blends or smaller portions, we\u2019ve got the tools for you!\u00a0 Here\u2019s the rundown on what we recommend for storage and why . . .<\/p>\n
MYLAR BAGS<\/strong><\/h4>\nIf you have a variety of foods you\u2019re looking to store, mylar bags are a quality and inexpensive solution to storing your ingredients!\u00a0 Here\u2019s why we recommend them . . .<\/p>\n
\n- Thin & Lightweight<\/strong> \u2014 We love that these bags are light enough to be tossed in your backpack \u2026 and freeze-dried fruits and veggies are a fantastic trailside snack!<\/li>\n
- Flexible<\/strong> \u2014 Not only is this super helpful for storage in your pack, the ability to collapse and conform the bag to your food when sealing is great for removing all that unwanted oxygen.\u00a0 Plus, they work well with a vacuum sealer!<\/li>\n
- Strong & Durable<\/strong> \u2014 Although accidents do happen, the mylar material is strong, making it difficult to accidentally tear or poke a hole in the bag.\u00a0 If a hole does occur on the trail, seal the perforation with a piece of duct tape.<\/li>\n
- Tight & Opaque<\/strong> \u2014 The mylar material is an excellent barrier to oxygen, humidity, light and odor.\u00a0 In spite of these qualities, if you’re in bear country we highly recommend using a bear canister to store your food.<\/li>\n
- Resealable<\/strong> \u2014 Each bag has a zipper closure making it the perfect solution for an on-the-go snack pack or a reusable storage solution at home.<\/li>\n
- Heat-Sealable<\/strong> \u2014 For extended storage, we recommend using a home heat sealer as an extra precaution against oxygen and moisture.<\/li>\n<\/ul>\n
Packit Gourmet carries mylar bags in two sizes: 6×8 inches & 8×10 inches \u2014 <\/strong>visit our product page for more information.<\/strong><\/a><\/em><\/span><\/p>\n![\"\"](\"https:\/\/www.packitgourmet.com\/blog\/wp-content\/uploads\/2019\/02\/MylarBags.jpg\")
<\/a>Packit Gourmet’s mylar bags: 6×8 inches and 8×10 inches<\/em><\/span><\/figcaption><\/figure>\nDESICCANTS<\/strong><\/h4>\nWhen packaging your dried foods, we highly recommend including a moisture absorbent desiccant with each batch. \u00a0We carry both silica gel desiccants and clay desiccants \u2014 here\u2019s a bit about each so you can find the right match for you!<\/p>\n
\nSILICA GEL DESICCANTS<\/strong>\u00a0 are comprised of little beads of Silicon Dioxide: a natural compound made from silicon and oxygen that is most commonly recognized as the earth element quartz.<\/p>\n\n- Adsorption:<\/strong> Each individual silica gel can adsorb a whopping 40% of its weight in moisture, making it the ideal option for extremely moisture sensitive foods such as freeze-dried.<\/li>\n
- Temperature:<\/strong> Silica desiccants work well below 220 degrees F.<\/li>\n
- Reusable:<\/strong> Once you\u2019ve used a silica desiccant, it can be recharged in a low temperature oven which causes it to release the moisture and be ready to be used again!\u00a0 Simply place your \u201cexpired\u201d silica desiccants on a baking sheet topped with tin foil and \u201cbake\u201d for 2-3 hours at 200-240 deg F (do not go over 250 deg F).\u00a0 Cool and store your \u201crefreshed\u201d desiccants in an air-tight container to protect them from absorbing moisture from the air.<\/li>\n<\/ul>\n
Packit Gourmet carries 3 gram and 10 grams packs of silica desiccants \u2014 visit our product page for more information<\/a>.<\/em><\/span><\/p>\n![\"\"](\"https:\/\/www.packitgourmet.com\/blog\/wp-content\/uploads\/2019\/02\/Silica_Desiccants.jpg\")
<\/a>Packit Gourmet’s silica desiccants: 3 gram and 10 gram<\/em><\/span><\/figcaption><\/figure>\nCLAY DESICCANTS\u00a0\u00a0<\/strong>are made up of little beads of dried bentonite clay \u2014 a form of weathered volcanic ash.<\/p>\n\n- Adsorption:<\/strong> The adsorption capacity of clay desiccants is 25% of its own weight (compared to 40% for silica) making it a better partner for use with dehydrated foods over the ultra-sensitive freeze-dried foods.<\/li>\n
- Temperature:<\/strong> Clay desiccants work well below 120 degrees F.\u00a0 Once exposed to a higher temperature, there is a risk that the desiccant may stop absorbing moisture and\/or release the moisture back into the air.<\/li>\n
- Reusable:<\/strong> Once a clay desiccant has been used, it can be reactivated in the oven causing it to release any accumulated moisture and be used again!\u00a0 Simply place your previously used desiccants on a baking sheet topped with tin foil and bake desiccants for 16 hours at 245 deg F (do not go over 250 deg F).\u00a0 Cool and store your \u201creactivated\u201d desiccants in an air-tight container to protect them from absorbing moisture from the air.<\/li>\n
- Environmental:<\/strong> Although both clay and silica have foundations in a natural earth element (bentonite clay vs silica [sand\/quartz]), clay is considered to be the greener alternative to silica because it is mined and manufactured in the US, taking considerably less energy to produce.<\/li>\n<\/ul>\n
<\/a>The Positive \u2014<\/em><\/strong> The freeze-drying process allows us to backpack with these incredibly lightweight foods that have their vitamins, nutrients and flavor still intact.\u00a0 Plus, the lack of moisture allows them to be shelf-stable and if stored properly, have a very<\/em> long shelf life!<\/p>\n The Negative \u2014<\/strong>\u00a0<\/em>These beautiful little crunchy peas are fragile beings and highly sensitive to any and all light, heat, oxygen and moisture \u2026 not to mention they\u2019ll smash into a million pieces in the bottom of your backpack if you\u2019re not careful!<\/p>\n Keeping your freeze-dried foods protected from the below elements is your key to getting the maximum shelf-life out of your tasty treats . . .<\/p>\n This is the #1 factor impacting the quality and shelf-life of your freeze-dried food, making a humid environment detrimental.\u00a0 The sponge-like nature of the food makes it incredibly sensitive to absorbing any moisture in the air.<\/p>\n Exposure to oxygen causes your food to deteriorate at a faster rate, resulting in the fats, vitamins, flavor and color of your food to be impacted.<\/p>\n Extended direct exposure to light will cause the fats, proteins and vitamins in your freeze-dried foods to breakdown.<\/p>\n The optimal temperature for freeze-dried food storage is between 32\u00b0F and 75\u00b0F.<\/p>\n Dehydrated or dried food is made by slowly removing the water from the food through the use of heat.\u00a0 This is a practice that has been performed for hundreds of years as a means of preserving food and although nowadays most people use an electric dehydrator for this process, even the sun can be used to adequately dry your food! In the mid-70s, Debbie and Jeff (Packit Gourmet Owners) used to slice up vegetables from the family garden and lay them out on screens in the sunshine \u2014 a natural dehydrator!<\/p>\n If you\u2019re comparing dices of freeze-dried bell peppers to dehydrated ones, you\u2019ll immediately see that the dehydrated tomato is shriveled, hard and completely inedible without being rehydrated.\u00a0 These properties allow dehydrated foods to be stored without taking the same precautions needed for freeze-dried foods.\u00a0 That being said, dehydrated foods are still very sensitive to moisture \u2013 just not AS sensitive \u2013 and will retain better color and flavor by avoiding the following elements:<\/p>\n While dehydrated food isn\u2019t as sensitive to humidity as its freeze-dried counterpart, moisture is still the #1 factor impacting the quality and shelf-life of your dehydrated food.<\/p>\n To extend the shelf-life of our dehydrated foods, store them in an airtight container that is impermeable to oxygen.<\/p>\n While not overly-sensitive to light, dehydrated food will retain its color (and a more appetizing appearance) when stored in a dark location with limited exposure to direct light.\u00a0 A pantry, kitchen cabinet or fridge all work great!<\/p>\n Dehydrated food can be safely stored at room temperature, but exposure to excessive heat will compromise the integrity and nutritional quality of the food.\u00a0 Avoid storing dehydrated food near a heat source.<\/p>\n If you\u2019re storing your own home-dried or sun-dried foods, or re-packaging Packit Gourmet\u2019s freeze-dried & dehydrated ingredients into blends or smaller portions, we\u2019ve got the tools for you!\u00a0 Here\u2019s the rundown on what we recommend for storage and why . . .<\/p>\n If you have a variety of foods you\u2019re looking to store, mylar bags are a quality and inexpensive solution to storing your ingredients!\u00a0 Here\u2019s why we recommend them . . .<\/p>\n Packit Gourmet carries mylar bags in two sizes: 6×8 inches & 8×10 inches \u2014 <\/strong>visit our product page for more information.<\/strong><\/a><\/em><\/span><\/p>\n When packaging your dried foods, we highly recommend including a moisture absorbent desiccant with each batch. \u00a0We carry both silica gel desiccants and clay desiccants \u2014 here\u2019s a bit about each so you can find the right match for you!<\/p>\n Packit Gourmet carries 3 gram and 10 grams packs of silica desiccants \u2014 visit our product page for more information<\/a>.<\/em><\/span><\/p>\n CLAY DESICCANTS\u00a0\u00a0<\/strong>are made up of little beads of dried bentonite clay \u2014 a form of weathered volcanic ash.<\/p>\n<\/h3>\n
<\/h3>\n
MOISTURE<\/strong><\/h4>\n
\n
OXYGEN <\/strong><\/h4>\n
\n
LIGHT<\/strong><\/h4>\n
\n
TEMPERATURE<\/strong><\/h4>\n
\n
DEHYDRATED GROCERY ITEMS<\/span>
\n<\/strong><\/h3>\n
\n<\/h3>\n
<\/a>MOISTURE<\/strong><\/h4>\n
\n
OXYGEN<\/strong><\/h4>\n
LIGHT<\/strong><\/h4>\n
TEMPERATURE<\/strong><\/h4>\n
OUR TOOLS FOR QUALITY FOOD STORAGE<\/span><\/strong><\/h3>\n
\nMYLAR BAGS<\/strong><\/h4>\n
\n
<\/a>DESICCANTS<\/strong><\/h4>\n
\nSILICA GEL DESICCANTS<\/strong>\u00a0 are comprised of little beads of Silicon Dioxide: a natural compound made from silicon and oxygen that is most commonly recognized as the earth element quartz.<\/p>\n\n
<\/a>\n
![\"\"](\"https:\/\/blog.packitgourmet.com\/wp-content\/uploads\/2019\/02\/Blog_Bulk_600x600.jpg\")
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