Short answer
Cool dried food completely, condition it in a jar for a week (shaking daily and watching for condensation), then store airtight in a cool, dark, dry place. Rehydrate fruit in an equal volume of water or juice, and vegetables in roughly twice their volume of water, for 15–30 minutes, or add them straight to soups and stews.
Step 1: cool completely
Let food cool on the trays for 30–60 minutes. Packing warm food traps steam, which turns back into moisture inside the jar.
Step 2: condition (fruit especially)
Pieces in a batch never dry exactly evenly. Conditioning spreads the remaining moisture out and shows up any pieces that need more time.
- Fill a clean, dry glass jar about two-thirds full and seal it.
- Shake it once a day for 7 days.
- If you see condensation on the glass or pieces sticking together, put the batch back in the dehydrator for a few hours.
Step 3: choose your container
| Container | Good for | Notes |
|---|---|---|
| Glass jars with tight lids | Everyday storage, gifts | Easy to check for condensation; keep out of sunlight |
| Vacuum-sealed bags | Long-term storage, camping | Removes most air; sharp pieces can pierce bags |
| Zip bags | Short-term, trail portions | Not fully airtight; use within weeks |
| Oxygen absorbers | Very dry, low-fat foods (veg, crisps) | Use in airtight jars or Mylar bags; not a substitute for proper drying |
Step 4: store cool, dark and dry
Heat, light and humidity all shorten shelf life. A cupboard away from the cooker is ideal; the fridge or freezer extends shelf life further, particularly for vegetables, meat and anything containing fat. Label every container with the contents and date.
How long does dried food last?
| Food | Cupboard (airtight) | Fridge or freezer |
|---|---|---|
| Fruit and fruit crisps | 6–12 months | Longer |
| Fruit leather | About 1 month | 3–6 months |
| Vegetables | 6–12 months | Longer |
| Herbs | Up to 12 months (flavour fades) | Not needed |
| Jerky | Up to 2 weeks | 1 month (fridge), 3 months (freezer) |
| Dried cooked meals | 1–2 months | Up to 6 months (freezer) |
These are guidelines for well-dried food stored properly. When in doubt, throw it out: discard anything with mould, an off smell or signs of insects.
How to rehydrate dried food
| Food | Ratio (by volume) | Method and time |
|---|---|---|
| Fruit (for crumbles, compotes) | 1 part fruit : 1 part water or juice | Hot liquid 15–20 min, or cold overnight in the fridge |
| Vegetables | 1 part veg : 2 parts water | Boiling water 15–30 min, or straight into soups and stews |
| Fruit leather (as a sauce) | 1 part leather : 1 part water | Soak, then blend |
| Dried meals | Just cover with water | Bring to the boil, simmer 5–10 min, stand 5 min |
Cold soak or hot?
Hot water is faster and suits trail meals. Cold soaking (in the fridge if longer than an hour or two) keeps fruit firmer. Don't leave rehydrated food at room temperature for long: treat it like fresh food.
Common mistakes
- Storing food that isn't fully dry.
- Using ordinary sandwich bags for long-term storage.
- Keeping jars on a sunny windowsill or next to the oven.
- Adding too much water when rehydrating, which leaves food soggy and washes out flavour.
Food safety note
Dried food is safe because it's too dry for bacteria and moulds to grow. Once rehydrated, it isn't: refrigerate leftovers and eat within 2 days, as you would cooked food. Semi-dried tomatoes or vegetables stored in oil must be kept in the fridge and eaten within a week.
Free with an Ezidri account
Log in or create a free account to see the full step-by-step method and download the printable PDFs.
Log in freeRelated
Free recipe pack: The Ezidri Drying Year
20 British recipes for your dehydrator, from Christmas oranges to allotment gluts, plus a drying chart and storage cheat sheet.
Some food images are illustrative.