Question about dehydrating

[Gardening with Rabbits]

I got the new dehydrator today and have been looking at videos on line and trying to decide what I want to dehydrate. One of the reasons I bought a dehydrator was that I saw where people are storing the food in canning jars. I read somewhere and I think it was here that someone had food that was 3-4 years old. I was wondering if this was with taking the air out and sealing or just putting the lid on and storing it? I get that weird feeling like I do with pressure cooker when talking about taking out all the air. It is safe right? No botchitupism in dehydrated food, correct? I have got to get over this canning fear.

 

[journey11]

That's a perfectly sensible question, GWR! I had read about oven canning dry goods (which basically expands most of the air out of the jar and vacuum seals it as it cools) and how that is supposed to preserve some foods like rice, flour, noodles, etc. for possibly up to 20 years. It also keeps out bugs, moisture, etc. Then I read an article by someone else against it claiming that it was a botulism risk, so that left me scratching my head. But it is my understanding that botulism spores also require moisture to grow. So... That being said, I think it comes down to it not being a tested and assured process like canning processes are. I don't worry about anything I pressure can, knowing I have followed the directions to a T.

I have never heard of dry canning or vacuum sealing dry goods causing botulism or other food-borne illness. I would be interested to hear if anyone else has.

(Now, possibly breaking a jar by oven heating it is another possibility. Ball states that their jars are not designed to take dry heat. Oven canning dry goods heats them to 200 degrees for an hour.)

The Foodsaver vacuum even has an optional attachment you can purchase to fit Ball canning jars for sealing dry goods. So to some degree or another, they must think it is ok. With dehydrated foods, you can either seal the jar like that, or you can store food in those mylar bags specially made for dehydrated stuff and most people who vacuum pack things for long term storage also toss in an oxygen absorber packet to preserve the quality and freshness.

Here's a really helpful website on dehydrating with tips and recipes specific to the kind of food you are dehydrating. I've learned a lot on there about the how-tos. My dehydrated hashbrown and scalloped potatoes turned out great following her directions.

 

[Gardening with Rabbits]

That's a perfectly sensible question, GWR! I had read about oven canning dry goods (which basically expands most of the air out of the jar and vacuum seals it as it cools) and how that is supposed to preserve some foods like rice, flour, noodles, etc. for possibly up to 20 years. It also keeps out bugs, moisture, etc. Then I read an article by someone else against it claiming that it was a botulism risk, so that left me scratching my head. But it is my understanding that botulism spores also require moisture to grow. So... That being said, I think it comes down to it not being a tested and assured process like canning processes are. I don't worry about anything I pressure can, knowing I have followed the directions to a T.

I have never heard of dry canning or vacuum sealing dry goods causing botulism or other food-borne illness. I would be interested to hear if anyone else has.

(Now, possibly breaking a jar by oven heating it is another possibility. Ball states that their jars are not designed to take dry heat. Oven canning dry goods heats them to 200 degrees for an hour.)

The Foodsaver vacuum even has an optional attachment you can purchase to fit Ball canning jars for sealing dry goods. So to some degree or another, they must think it is ok. With dehydrated foods, you can either seal the jar like that, or you can store food in those mylar bags specially made for dehydrated stuff and most people who vacuum pack things for long term storage also toss in an oxygen absorber packet to preserve the quality and freshness.

Here's a really helpful website on dehydrating with tips and recipes specific to the kind of food you are dehydrating. I've learned a lot on there about the how-tos. My dehydrated hashbrown and scalloped potatoes turned out great following her directions.

I was not thinking of heating, just dehydrating and then putting in a jar, but not sealing it, but it seems if I want this to last I will have to vacuum pack. I went to the website and this is what she said about jars.

Glass Jars
I use my glass jars for short term storage. When they become empty I refill them with my items that have been vacuum packed, Mylar bagged, or oxygen packed. Don’t get me wrong, your food will last for a year and longer in the jars, but the issue is the light breaking down the food. If you place your jars in a dark area then your food can last virtually forever, so your biggest concern is light exposure over a long period of time. Years ago jar companies made a blue jar for canning to detour light. You can still find the blue jars (I have some) if you go to attic or garage sales. Three years ago you couldn’t even give them away (as with clear Mason/Ball jars) but today you have to fight to get them. I would not recommend these old jars for canning due to safety reasons, but they are great for long-term storage of dried foods.

What I put in red, does this mean, if I kept the jars in the dark, and they were not vacuum sealed, they would last for years? I read one place that for botulism to grow, it needs 35% moisture and no air, but some other place people were saying that it would grow with only 10% moisture and that worries me to vacuum seal. I know I am making a big thing out of this. I watched another lady and she was showing her cabinets with all this food she had vacuum sealed. She buys candy and things on sale and takes out of the sacks and puts into jars and uses the Foodsaver attachment, but a lot of her jars and came unsealed. I think she was just going to reseal them. She did the same with her dehydrated food.

 

[Gardening with Rabbits]

That's a perfectly sensible question, GWR! I had read about oven canning dry goods (which basically expands most of the air out of the jar and vacuum seals it as it cools) and how that is supposed to preserve some foods like rice, flour, noodles, etc. for possibly up to 20 years. It also keeps out bugs, moisture, etc. Then I read an article by someone else against it claiming that it was a botulism risk, so that left me scratching my head. But it is my understanding that botulism spores also require moisture to grow. So... That being said, I think it comes down to it not being a tested and assured process like canning processes are. I don't worry about anything I pressure can, knowing I have followed the directions to a T.

I have never heard of dry canning or vacuum sealing dry goods causing botulism or other food-borne illness. I would be interested to hear if anyone else has.

(Now, possibly breaking a jar by oven heating it is another possibility. Ball states that their jars are not designed to take dry heat. Oven canning dry goods heats them to 200 degrees for an hour.)

The Foodsaver vacuum even has an optional attachment you can purchase to fit Ball canning jars for sealing dry goods. So to some degree or another, they must think it is ok. With dehydrated foods, you can either seal the jar like that, or you can store food in those mylar bags specially made for dehydrated stuff and most people who vacuum pack things for long term storage also toss in an oxygen absorber packet to preserve the quality and freshness.

Here's a really helpful website on dehydrating with tips and recipes specific to the kind of food you are dehydrating. I've learned a lot on there about the how-tos. My dehydrated hashbrown and scalloped potatoes turned out great following her directions.

I was not thinking of heating, just dehydrating and then putting in a jar, but not sealing it, but it seems if I want this to last I will have to vacuum pack. I went to the website and this is what she said about jars.

Glass Jars
I use my glass jars for short term storage. When they become empty I refill them with my items that have been vacuum packed, Mylar bagged, or oxygen packed. Don’t get me wrong, your food will last for a year and longer in the jars, but the issue is the light breaking down the food. If you place your jars in a dark area then your food can last virtually forever, so your biggest concern is light exposure over a long period of time. Years ago jar companies made a blue jar for canning to detour light. You can still find the blue jars (I have some) if you go to attic or garage sales. Three years ago you couldn’t even give them away (as with clear Mason/Ball jars) but today you have to fight to get them. I would not recommend these old jars for canning due to safety reasons, but they are great for long-term storage of dried foods.

What I put in red, does this mean, if I kept the jars in the dark, and they were not vacuum sealed, they would last for years? I read one place that for botulism to grow, it needs 35% moisture and no air, but some other place people were saying that it would grow with only 10% moisture and that worries me to vacuum seal. I know I am making a big thing out of this. I watched another lady and she was showing her cabinets with all this food she had vacuum sealed. She buys candy and things on sale and takes out of the sacks and puts into jars and uses the Foodsaver attachment, but a lot of her jars and came unsealed. I think she was just going to reseal them. She did the same with her dehydrated food.

 

[Ridgerunner]

That’s a good question. I’d never thought of it before. You made me do some research on only one cup of coffee. That’s rough.

I air dry dried beans and put them in a jar without sealing it, just put on a lid and ring. That’s a standard way to store many seeds.

I dehydrate tomatoes and blueberries to get them really dry then do the same thing. When I dehydrate herbs I just powder them and store them in jars with a lid and ring much like purchased spices and herbs are stored and used.

I found the quote below in this section “What sanitation methods are used to prevent infection?” of this document

http://edis.ifas.ufl.edu/fs104

Low water activity inhibits the growth of C. botulinum, which is why dehydrated foods and foods high in salt and/or sugar do not support its growth.

I’ll continue dehydrating and storing in a jar without a pressure seal. I’ll trust the regular ring and lid to keep moisture out even if I open them a lot to use the product inside.

 

[Carol Dee]

Still have not made the dehydrator purchase. A must before harvest! I have lots of jars and space to store them, but am running out of freezer space. I am thinking along the lines of dry, place in jars, lids and rings. OR using the poly bags and the food saver. Thanks Journey for the helpful website.

 

[Gardening with Rabbits]

I’ll continue dehydrating and storing in a jar without a pressure seal. I’ll trust the regular ring and lid to keep moisture out even if I open them a lot to use the product inside.[/QUOTE]

Thank you! I am going to do the same, but I have people asking me how long this will last. How old is your food that you are using or storing?

I had found a site where they were discussing this 10% moisture and they mentioned the LDS site and this is the comment that is on their site on the front page I found it. Warning: Botulism poisoning may result if moist products are stored in packaging that reduces oxygen. When stored in airtight containers with oxygen absorbers, products must be dry (about 10% or less moisture content).

https://www.lds.org/topics/food-storage/longer-term-food-supply

 

[Ridgerunner]

The herbs go for years, but I usually give the year old ones to a food bank when I get fresh ones. But I have parsley I dehydrated in 2010 I'm still using. I'll plant extra parsley this year to get some fresher, but that old parsley still has a lot of flavor.

This is not scientific or anything but my blueberries I'm using now are from last year. I've kept tomatoes and onions for over two years and used them. I don't know if I'm just lucky or if it is really safe.

 

[Gardening with Rabbits]

The herbs go for years, but I usually give the year old ones to a food bank when I get fresh ones. But I have parsley I dehydrated in 2010 I'm still using. I'll plant extra parsley this year to get some fresher, but that old parsley still has a lot of flavor.

This is not scientific or anything but my blueberries I'm using now are from last year. I've kept tomatoes and onions for over two years and used them. I don't know if I'm just lucky or if it is really safe.

That sounds good to me. I will be using what I dehydrate and rotate things. Thank you again!

 

[baymule]

I would be reluctant to put dehydrated foods in a jar and heat it in the oven. With my luck, it would explode. I seal my dehydrated veggies in the foodsaver bags. Sharp points on the tomatoes, okra, etc have punctured the bags, leaked air and broken the seal. I read how one person wraps them in plastic wrap, loosely, then puts in the foodsaver bag. I'll have to try this. I have used up almost all my dehydrated foods, so don't know how long they would last.

I chopped bell peppers and put in zip-loc bags. I used them all up and had no loss of taste and I'm not sick or dead, so guess there was no botulism.

I store beans, rice, pasta, corn and wheat in glass jars. I buy in bulk and store in foodsaver bags in a bucket. For normal use, it goes in a jar. If you can find the 1/2 gallon canning jars, they are great!

Had so many cherry tomatoes last year, that I dropped them in the blemder and liquefied them. Poured it out on the solid sheets in the dehydrator and it made tomato flakes. I added the flakes to soups and stews. It was good!

@Carol Dee yes, you must get a dehydrator! I got mine last year and don't know how I ever got along without it!