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Location
Cool dark and dry are the keys to maintaining the quality of dried food. Shelves near a window may
need to be covered to keep out light. Glass jars or plastic containers should be placed in a paper
bag or in a closed cabinet. Cement walls and floors are often damp and cold.T herefore, dried food
containers should not be placed directly on the floor, or touching a basement or cellar wall as this
can cause condensation in the container. Do not store dried food near items with a strong odour,
such as varnish, paint remover or kerosene.
Length of Storage
Dried fruits and vegetables should not be stored longer than one year. Plan to use all dried meats,
fish, poultry or jerky within a month or two. Label dried foods, and rotate on a firstdried first-to-
be-used basis. Check dried foods periodically.lf the food seems more moist than when packed,
moisture is getting into the container. Spread food on drying trays and re-dry. Then pack the food in
an airtight container. Mould indicates the food was not properly dried before being stored. Destroy
mouldy food.
Reconstitution
Dehydration is the process of removing moisture from food. Reconstitution is the replacement of
that moisture to bring the food back to its natural state. Although some dried foods such as fruit
are excellent in their dehydrated state, you will often want to reconstitute other dried foods before
eating them. Here are some tips on reconstitution:
Just Add Water
For chopped or shredded vegetables, and for fruits to be used in cookies, no reconstitution is usually
needed. If the pieces are quite crisp and dry you can try sprinkling with1 Tbs. water per cup of dried
food. For vegetables and fruits to be used in soufflés, pies, quick breads, doughs or batter, use 2
parts water to 1 part dried food. Extra liquid may be required for proper cooking.
Time for Reconstitution
Chopped and shredded foods reconstitute quickly. Generally, 15 to 30 minutes is sufficient. Larger
vegetable or fruit slices, and meat cubes can be reconstituted overnight in water, left in the
refrigerator. Alternately, you can also chose to place in boiling water, remove from stove, and let
stand 2 to 3 hours. Whole pieces of fruit take longest to reconstitute, and are best left to soak
overnight..
Other Reconstitution Hints
If you drain reconstituted foods, save the liquid. This liquid has great nutritional value. Freeze this
liquid for later use in soups, leathers, pies or compotes.
There is no need to reconstitute ahead of time when making soups. Dried vegetables can be
added directly to the soup about one hour before serving.Do not add spices, salt bouillon cubes or
tomato products until vegetables are reconstituted and cooked. These items considerably hinder
rehydration.
Some foods take longer to reconstitute than others. Carrots and beans require more time than
green peas or potatoes. A rule of thumb: those that take the longest to dehydrate will take the
longest to reconstitute.
Try not to use more liquid than necessary for reconstitution because nutrients will be drained away
with the excess water. Place dehydrated food in a container and use just enough water to cover the
food. Add more water later as needed to replace what the food absorbs.
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