Dried food takes moisture back from the air. Store it cool, dry, dark and airtight.
Step by step
- Cool completely. Clemson advises 30 to 60 minutes for fruit; warm food sweats in the jar.
- Condition fruit. Pack loosely and shake daily for 7 to 10 days. See how to condition dried fruit.
- Pack small and airtight. Glass jars, tight metal tins or vacuum-sealed bags. Clemson notes plain plastic bags don't keep out insects or rodents.
- Label and date.
- Check regularly. Discard anything moldy; re-dry food that has picked up moisture but isn't spoiled.
How long it keeps
| Food | Storage life | Source |
|---|---|---|
| Fruit | About 1 year at 60°F, 6 months at 80°F | Clemson |
| Vegetables | About 6 months at 60°F, 3 months at 80°F | Clemson |
| Herbs (whole) | Up to a year | Penn State |
| Homemade jerky | 1 to 2 months | USDA |
Vacuum sealing
Pack dried food airtight once it's cool and conditioned. Our sister site explains vacuum sealing dried food and vacuum sealing mason jars.
