Waring DHR30 Operations Instructions download pdf (Page 14)

FOOD STORAGE

PACKAGING

In order to keep well, dried foods must be carefully

packaged. Pack dried foods in plastic freezer bags, squeez-

ing out as much air as possible. (You can also use heat-seal-

able bags.) Store plastic bags inside airtight metal, plastic or

glass containers. When you store foods in rigid containers

without putting them into freezer bags rst, you expose the

dried foods to air, which will negatively impact them. Vacu-

um packaging will greatly extend the shelf life of your dried

foods – equipment for home use can be found in

some stores.

STORAGE CONDITIONS

Store appropriately packaged dried foods in a cool, dark

place. The colder the food is kept, the longer the quality will

be maintained. For every 18˚F drop in temperature, the shelf

life increases 2 to 3 times, so if you have room in a refrigera-

tor or freezer, keep your dried foods there. If not, nd the

coolest place in your home to store dried foods. Light also

causes the quality and nutritive value to deteriorate, so

keep dried foods in opaque or dark colored containers.

SHELF LIFE

Because fruits have a naturally high sugar and acid

content, they dry well and store for longer periods of time

than vegetables. When properly packaged and stored at

room temperature or below (70˚F or less), most fruits will

maintain a high quality and nutritional value up to a year.

Most vegetables are best when eaten within six months.

FRUITS AND VEGETABLES KEPT BEYOND THE

RECOMMENDED TIME MAY NOT BE AS NUTRITIOUS

OR TASTE AS GOOD, BUT WILL NOT SPOIL UNLESS

THE PACKAGING IN NO LONGER INTACT.

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Waring DHR30 Operations Instructions Page 14