← Drying H51-07 · Module 7 of 7 · Pages: 19 · Worksheets: 6

Storing dried food

What spoils dried food, what to pack it in, where to keep it, how long it lasts, moths, beetles and mice without poison, the monthly check, re-drying and a stock inventory

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Storing dried food

In short

  • Dried food is kept dry, dark and cool: ideally 5–15 °C (40–60 °F), air humidity below 60 %. A root cellar is not the place for dried food.
  • Pack in glass jars with lids, filled to the top, in smaller amounts.
  • Before storing, 48 hours in the freezer: the best protection against moths.
  • Check once a month: drops and lumps → re-dry; mould → throw away the whole jar.
  • Keeping times are quality times: fruit 6–12 months, vegetables and mushrooms 12 months, herb leaves 1 year, roots 2–3 years.

What's inside

Chapters

  1. What spoils dried food
  2. Packing
  3. Where to keep dried food
  4. How long it keeps
  5. Moths and beetles without poison
  6. Mice and rats
  7. Monthly check and rotation
  8. Re-drying and what can't be saved
  9. Stores through the winter
  10. Dried food in the kitchen, on the road and as a gift
  11. Common mistakes
  12. Printable checklist

Worksheets

  • Check and use calendar
  • Jar calculators
  • Dried food inventory
  • Check log
  • Labels
  • Larder sketch

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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