Packaging and Storing Freeze-dried Foods

Freeze-dried foods absorb moisture easily, so packaging these foods quickly and in appropriate containers is important. Even the humidity in the home or kitchen can impact the freeze-dried food.

Freeze-dried foods are shelf-stable and must be packaged in moisture-proof, hermetically sealed containers. Packaging options may include, MylarⓇ bags, PETE resealable pouches, vacuumed sealed moisture barrier bags, or vacuum-sealed Mason-style jars. Storage recommendations: It is recommended to store in a dark and dry environment with a temperature below 25 degrees and air humidity below 50%.

 

Note: some vacuum sealer bags used for sous vide cooking or general food storage may not be the same as moisture barrier bags as they may allow air and moisture to pass through. These packaging options can use a food-grade moisture absorber packet (desiccant) and an oxygen absorber to minimize food safety risks.

 

Freeze-drying does not kill illness-causing microorganisms. If freeze-dried food is contaminated and stored incorrectly, microorganisms can resume growing and potentially cause foodborne illness when the food is consumed. The University of Ohio Extension provides more details on packaging and using oxygen absorbers to keep freeze-dried foods safe.

 

Store packaged freeze-dried foods in a cool, dry location. It is a best practice to label the container with the type of food, if the food is raw or cooked, and the date prepared.

 

Because the freeze-drying technology for home use is relatively new within the past 10 years, there is limited information on shelf life. Commercially prepared freeze-dried foods can have a shelf life of up to 25 years.