Are you curious to know the basic differences between dehydrated food and freeze dried food?
Lots of preparedness-minded people who have a so called ‘deep pantry’ and will often have a variety of foods for longer term storage including dehydrated foods and freeze dried foods.
Here are the basics regarding each process:
Dehydration is the process of removing water from a substance, in this case – food. Dehydrated foods have much of their water content removed.
Many preparedness food-storage vendors sell dehydrated foods, however it also a process that you can do right in your own home with either a low-temperature oven or a purpose-built food dehydrator, similar to this one… Excalibur.
During the process, moisture is removed from the food by slowly heating it at temperatures which may range from 115-F to 155-F depending on the recommendations for the food type itself. Typically a fan circulates the air within the food dehydrator to evenly distribute the heat. The process time may range from 8 hours to 12 hours or more, depending on the moisture content of the food and other factors.
When finished, typical ‘dehydrated food’ moisture levels are reduced to levels in a range from 10 to 20 percent – depending.
Home dehydrated foods may have a ‘typical’ shelf life ranging from six months to a year, however it is fairly easy to obtain much longer shelf life for many dehydrated foods by drying them longer, keeping them in a cool-dry storage environment, and properly packaging the food (vacuum sealer).
Dehydrating at home is a great way to store extra food from your garden, or vegetables and fruits you have purchased at the market at a great ‘sale’ price.