Storing Home Dehydrated Food

[JonquilJan]

On a suggestion from Isetta, will ask a question here.

I originally asked this on misc.survivalism

Had the not so bright idea that home dehydrated food could be placed
in one of those new micro-pore plastic bags (meant for storing veggies
in the fridge) and an assortment of these bags put in a 5-gallon
plastic bucket with oxygen absorbers for long term storage.

Then it was pointed out to me that two of the three needs for botulism
would then be present. 1) Moisture (since there would still be some
moisture in the dehydrated foods) and 2) no oxygen. The third need,
temps between 40 and 140, would probably also be there.

So not such a good idea.

But what is the best way to safely store home dehydrated food, from
apple slices to tomatoes to green beans to anything else?

Would appreciate all input.

JonquilJan

Learn something new each day.
As long as you are learning, you are living.
When you stop learning, you start dying.

[Bill Sykes]

Depends where you are I guess...I checked my local supermarket green beans
are A72c a 440g can...so why would you bother..many dried products are
available..beans, peas, rice, in fact many pulses..very cheap...I buy the
packets...freeze them for a few days..or weeks, depending upon my
mood...and the seal them in glass jars....yes a little moisture and oxygen
gets in...but c'mon...when the water runs out...you can't eat them
anyway...has anyone a recipe for de-hydrated water...you know the
sort....just add water to re-constitute...
Bill

JonquilJan wrote:

--
ICQ #2861561