Pack food as tightly as possible without crushing into clean, dry, insect-proof containers. Glass jars or moisture-vapor proof freezer cartons or bags (heavy gage plastic type) make good containers. Metal cans with fitted lids can be used if the dried food is first placed in a plastic bag.
Label packaged foods with the packaging date and the type of food.
Store containers of dried foods in a cool, dry, dark place. Check food occasionally to insure that it has not reabsorbed moisture. If there is any sign of spoilage (off-color or mold growth), discard the food. Food affected by moisture, but not moldly, should be used immediately or re-heated and repackaged.
All dried foods deteriorate to some extent during storage, losing vitamins, flavor, color, and aroma. However, low storage temperatures prolong storage life, and dried foods may be frozen for long term storage.
Dried foods can be reconstituted by soaking, cooking, or a combination of both, and will resemble their fresh counterparts after reconstitution. However, dried foods are unique and should not be expected to resemble a fresh product in every respect.
Drying does not render the food free of bacteria, yeasts, and molds. Thus, spoilage could occur if soaking is prolonged at room temperature. Refrigerate if soaking for longer than 1 to 2 hours.
To conserve nutritive value, use the liquid remaining after soaking and cooking as part of the water needed in recipes.
One cup of dried vegetables reconstitutes to about 2 cups. To replace the moisture removed from most vegetables, barely cover them with cold water and soak 20 minutes to 2 hours. Cover greens with boiling water. To cook, bring vegetables to a boil and simmer until done.
One cup of dried fruit reconstitutes to about 1½ cups. Add water just to cover the fruit; more can be added later if needed. One to eight hours are required to reconstitute most fruits, depending on fruit type, size of pieces, and water temperature. (Hot water takes less time). Over-soaking will produce a loss of flavor. To cook reconstituted fruit, cover and simmer in the soak water.
Dried or reconstituted fruits and vegetables can be used in a variety of ways.