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How to Store Freeze-dried Food


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Home Forums Campfire Editor’s Roundtable How to Store Freeze-dried Food

Viewing 6 posts - 1 through 6 (of 6 total)
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  • #3757135
    Drew Smith
    BPL Member

    @drewsmith

    Locale: Colorado Rockies

    Companion forum thread to: How to Store Freeze-dried Food

    Best practices for storing your freeze-dried food (plus one killer chiles rellenos recipe).

    #3757316
    Jerry Adams
    BPL Member

    @retiredjerry

    Locale: Oregon and Washington

    can you store freeze dried (or heat dried) food in the freezer?

    #3757318
    andrew nigh
    BPL Member

    @andynigh

    Great series of articles on freeze drying.  What is your “formula” as to how much water to add to a given quantity of freeze dried food?  Thanks.

    #3757358
    Eric Blumensaadt
    BPL Member

    @danepacker

    Locale: Mojave Desert

    Thanks for this much-needed article.

    Just yesterday I took a bunch of freeze-dried  and “freezer bag” food out of my garage refrigerator in preparation for an antelope hunt. The freezer bag food was stored in ZipLoc plastic bags and it’s so old (years) that I’ll have to toss it and go to the store for some new stuff. Oxygen has gotten through the ZipLoc plastic bags and made it unuseable.

    All the freeze dried food is packaged in aluminum lined pouches so it is still good.

    Lesson learned. If you aren’t eating all your freezer bag food in a season of backpacking then eat it at home to avoid wasting it.

    #3757785
    Drew Smith
    BPL Member

    @drewsmith

    Locale: Colorado Rockies

    @Jerry – I don’t see why you couldn’t store FD food frozen. The main risk of freezing anything is that ice crystals will form and cause structural breakdown resulting in a slimy mess when reconstituted. With so little water in FD food, the risk of this is small. Plus, it is frozen during the final cycle of freeze-drying. So re-freezing seems pretty safe.


    @Andrew
    – I weigh food before and after, and calculate what percentage of mass was loss. I then calculate how many mL of water to add per 100g (a typical meal size) of food. That’s at home when I have nothing better to do.

    But when I am in the field I generally just eyeball it. Most foods take up water pretty quickly, so I slowly add hot water until there is just a little bit of excess free water remaining. I’ll check on it after a few minutes and add more water if needed.

    More generally, most foods lose 65-85% of their mass in the form of water. Meats and pasta are at the low end of the scale, fruits are at the high end. So adding 300 mL of water to 100g of food usually comes out about right.

    #3758892
    Doug Coe
    BPL Member

    @sierradoug

    Locale: Bay Area, CA, USA

    I’ve taken the unused portion of a big can of Mountain House FD chicken and put it into double freezer bags with the moisture absorber that came in the can. I put this in my freezer. It seems ok a year later. YMMV.

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