Freeze Dried Food – Super Long Shelf Life

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Planning for the worst case situations requires food and water that will last. Freeze dried food is the best option for those who are looking for survival solutions because the items have a much longer shelf life than other alternatives.

Shelf Life Ranges:

Freeze dried foods have a shelf life that ranges between two years and 25 years, depending on the particular type of food and the humidity in a given location. The wide variety of shelf life stems from the type of foods available and the changes in climate conditions that might alter the ability to maintain the maximum shelf life.

Foods like fruits and vegetables are notable as having the shortest shelf life of freeze dried foods because it only lasts about two years before going bad. In areas with a high humidity rate, the fruits and vegetables might last a little less than two years as the direct result of water content.

Grains are among the foods with the highest shelf life because freeze dried grains, rice and similar foods can last up to 25 years or more in the right storage conditions.

Storage Conditions:

While freeze dried foods have a much higher shelf life than any method of preserving foods, the storage conditions can impact the shelf life. Freeze dried foods are packed much better than other storage options and have less water, which is ultimately the key to long storage. Unfortunately, even the best packing job does not necessarily mean it is impossible for food to start going bad.

The best storage conditions for any survival food is in a cool and dark environment. Temperatures around 58 degrees the whole year are ideal to ensure the shelf life is as long as possible. Even grains, which can last up to five years or more without freeze drying the foods, will spoil if the temperature becomes too hot and activates the germination process.

Freeze dried foods are a little less impacted by the temperature, but it is still better to keep the foods in a cool, dry and dark environment to get the maximum shelf life possible based on the type of food.

Freeze Drying With a Freezer:

It is not necessary to buy freeze dried foods from stores or survival websites. Instead, it is possible to freeze dry at home and save a small fortune in expensive survival foods.

Start the process by obtaining a tray with holes in it. A mesh tray is ideal due to the several small holes that make up the tray. Place thinly sliced pieces of a food item on the tray and place it into the freezer. The thinner the slices, the faster the food will freeze.

Allow it to freeze and leave the food in the freezer for around one week. Remove a piece of the food from the tray and watch it in the room. The food should remain intact without changes to determine that it is freeze dried. If it turns black, then keep the tray in the freezer and test again after one or two days. When it does not turn black, the food is ready for storage.

Freeze Drying with Dry Ice:

A faster home freeze drying method is using dry ice. Place an equal volume of food and dry ice into a container and cut holes into the lid.

Place the container with dry ice and food into the freezer and allow it to sit until the dry ice is completely evaporated. Dry ice acts as a vacuum for the water in food. It creates an environment that has zero moisture, which draws out water from the food as the ice melts.

Freeze dried food is a survival staple due to the long shelf life. It is possible to store certain foods as long as 25 years when it is handled properly. Freeze drying at home might seem like a long process, but ultimately it makes survival preparation much easier.

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