Author Topic: Packaging & Storing Dried Foods  (Read 694 times)

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Offline chloe

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Packaging & Storing Dried Foods
« on: February 01, 2016, 11:16:32 AM »
This is part of the information from Clemson.edu. extension

Packaging & Storing Dried Foods

Dried foods are susceptible to insect contamination and moisture reabsorption and must be properly packaged and stored immediately. First, cool completely. Packaging warm food causes sweating, which could provide enough moisture for mold to grow. Pack foods into clean, dry, insect-proof containers as tightly as possible without crushing.

Glass jars, metal cans or boxes with tightly fitted lids or moisture- and vapor-resistant freezer cartons make good containers for storing dried foods. Heavy-duty plastic bags are acceptable but are not insect- and rodent-proof.

Pack food in amounts that will be used in a recipe. Every time a package is re-opened, the food is exposed to air and moisture that lower the quality of the food.

Dried foods should be stored in cool, dry, dark areas. Recommended storage times for dried foods range from four months to one year. Because food quality is affected by heat, the storage temperature helps determine the length of storage; the higher the temperature, the shorter the storage time. Vegetables have about half the shelf-life of fruits, and can generally be stored for six months at 60 F or three months at 80 F.

Foods that are packaged seemingly bone-dry can spoil if moisture is reabsorbed during storage. Check dried foods frequently during storage to see if they are still dry. Glass containers are excellent for storage because any moisture that collects on the inside can be seen easily. Foods affected by moisture, but not spoiled, should be used immediately or redried and repackaged. Moldy foods should be discarded.


 
 

Clemson edu. extension food safety preservation



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