Storage of dried and cured products

[Dry food storage]

In my jar, too, the dried vegetables became a little softer (I dried them until the chips were dry - now they even bend a little, they do not break immediately). However, the slightly increased moisture content of the product does not affect its taste during cooking.
In jars with well-dried vegetables, I put a bag of rice (for one-time quick cooking) - it absorbs residual moisture. In addition, since I have an infrared dryer, vegetables are disinfected even in the drying stage.

Dry food storage

Dried fruits or vegetables, herbs and mushrooms usually have a long shelf life before being used. At the same time, there are no unpleasant surprises if the residual moisture, which guarantees the correct storage of products, does not exceed 10-15%.

To prevent dry food from spoiling for months, you must first of all prevent the penetration of moisture from the outside, and the temperature in the room should, if possible, be uniform and not exceed 15 ° C. So the kitchen, with its warm air saturated with humid vapors from cooking food, is not suitable for this.

Well-ventilated cellars, closets, or ventilated cupboards are ideal storage facilities.

Avoid bright daylight and smelly foods such as onions and garlic because the smell is absorbed very quickly by dry fruits and vegetables.

As well as when freezing, dried fruits are packaged in not too large - "reasonable" - portions. Small quantities can be packed in cellophane bags or brown paper, which also does not transmit light. True, then you might not notice that the contents are suddenly moldy.

Excess air is removed by tightly squeezing the filled bags. After that, several sachets can be stacked in one jar.

In addition to glass jars with a screw-top lid, any tight-fitting plastic and tin cans are suitable for storage.

The main thing is that neither moisture nor air penetrates into the banks. From time to time you need to check the contents of the cans.

Moldy dry vegetables or fruits should be removed immediately and should not be eaten. In addition, in this case, you should carefully examine all nearby bags or cans. When the air humidity rises to more than 50%, microorganisms become active and can cause significant harm.

If something deteriorates during storage, you must definitely find out what the reason is. Maybe the fruits and vegetables are just underdried, maybe they were initially of poor quality, or the packaging and storage location do not meet the requirements formulated above.

Get in the habit of sticking a label on every jar or bag of dry food with the date of packaging and contents - this will greatly facilitate your work. Later, when examining stocks, at first glance it becomes clear what and in what quantities is still left and what is time to use. After all, when stored for too long, the quality of dry products deteriorates, and first of all, aromatic substances are lost.

From the book "Drying fruits, vegetables, herbs"

I store it in bags, and the bags are in a regular cardboard box. It takes up very little space. For the first year I dried it out so rashly (it seemed that it was not enough) that we ate for 2 years, and a little remained for the third.

[Fresh]

More advice, if necessary

I never put any dried fruits, greens, etc. in jars right away or close them tightly - it's too early!

I put all the "dryness" in jars and close it with gauze tightly for airing and let it stand as long as it takes - they dry out.

Or I make simple paper bags by stapling the edges with a stapler and keep them there for a while.
Or I store it in regular cloth bags.

Fresh dried workpieces always have more residual moisture than necessary for long-term storage, it is advisable to periodically stir and ventilate them.

And only then can it be removed for long-term storage.

And do not store dried fruits near moisture and steam.

Here

And plum chips are very tasty So what, let them be chips - we have not industrial, but home production

agata116 could not send an answer yesterday - the forum crashed. To what AlKA and Roma have written, I can also add that it is good to store drying in jars under vacuum lids. No dampness, no moth. (y) And the cherries had to be dried in sieves on the southern balcony. I wonder if anyone dried the cherries in a dryer? (Should I blanch it before drying?)

Good morning everyone! Ladies-hostesses, tell me, please, in what Temko did we talk about vacuum lids for cans? And maybe someone knows where to buy in Ukraine. And then yesterday I bought an Isidri dryer and there was a need for storage lids. I would be very grateful for your help.

[Vacuum caps VAKS]

Vacuum caps VAKS

Vacuum containers

Vacuum packing machine

[MIRACLE COVERS!]

I want to see the miracle covers

MIRACLE COVERS!

And another question for experienced professionals ...
There is housing with a very specific microclimate ... It's hot and HUMID ... The moisture is large and there is NOTHING to do with it .. how to store drying? Oven prevention? at what temperature and how much? AND HOW??? and how much to repeat? Drying? And if the products are ground into flour, then how to dry, how much and on what? Balconies and other things "outside the window" are not considered .. I live in the center - the first unclean passer-by I come across to profit from the labor of my drying unit and not frown))) Help with advice, please

I have a problem. Dried apples and eggplants have a moth. What can you do now, or just in the trash? I kept it in bags and in jars with under the Jacobs with lids, and it started up there and there. I would be very grateful for your advice.

I have a problem. Dried apples and eggplants have a moth. What can you do now, or just in the trash? I kept it in bags and in jars with under the Jacobs with lids, and it started up there and there. I would be very grateful for your advice.

Warm up in the oven, sort out and put in salted bags. Soak cloth bags in salty water and dry. Proven by many years of experience, the moth will not start. Store in a cool place.

Dried snacks are understandable. And what about the dried ones? Only with butter or in the freezer? The fact is that I am withered in one place, and I will eat in another (now I live in the Crimea with my parents), while I’m going out of the freezer, will my wilts get warm and then that's it?

And on my balcony there are dried fruits and dried vegetables

[Olga OlgitaGirls, I store dried fruits and sliced ​​marshmallows in jars with a church candle. I put the fruits in the jar not up to the top, stick in a piece of a candle, light and twist the metal. With a lid, the candle will go out by itself when the oxygen burns out.]

See what they tell us! Is this something new or an already proven method? I wonder how effective he is
Olga Olgita
Girls, I store dried fruits and sliced ​​marshmallows in jars with a church candle. I put the fruits in the jar not up to the top, stick in a piece of a candle, light and twist the metal. With a lid, the candle will go out by itself when the oxygen burns out.
I just read about storing fresh vegetables in this way - with cucumbers just a flight came out, jars (lids) exploded even in unwashed cucumbers.
But apples-pears made it to spring.

[thick]

I read that the jars were treated with an ozonizer and everything was saved with a bang. I have no experience. A Soviet antediluvian ozonizer is lying around at home, hands have not yet reached it. I am a beginner dryer. The dried first marshmallow was rolled up, packed in cling film and in the freezer. In general, I plan to roll up the drying for compote with tin lids in three-liter bottles. The experience was also successful, the drying was rolled up for a year and nothing started. I opened one bottle at a time and under thick a plastic cover (for preservation which) was stored wonderfully.

I only store this way

Girls, and when storing under vacuum lids, you need to pump out the air all the way? Does this storage method produce musty odors? Do I need to regularly open the lids and ventilate the drying and is it possible to tamp the drying more tightly, or if you just pour it, then a lot does not fit into the jar

Yes, we pump it out all the way.
Here are the recommendations for using the system from the Internet:

•Place the lid on the neck of the can. Insert the pump firmly into the recess in the cover. To create a vacuum, use the handle to move the pump rod up and down until it stops. When canning, it is enough to make from 3 to 6 strokes, and in storage mode - from 15 to 20. The number of strokes depends on the filling level of the can. However, the more pumping done, the deeper the vacuum. In this case, the stem begins to spontaneously drop sharply and strike the cover. Do not allow this, as the lid may burst.

Musty odors do not appear. I had apples and mushrooms for 2 years. Dried blueberries have been standing for three years. Beans cost 2-3 years. It is not necessary to constantly open and look, to ventilate too. Periodically, I check the top with my hand to see if it has opened. If I find one or two (the gum dries up IMHO), I immediately re-upload it. Banks I stuff (ram) to overload. To do this, I basically knock the jar on a table or other surface in order to settle down / settle down. I trample it down with my hand. It turns out less air in the can and therefore less pitching needs to be done. So, shove ...

And another question for experienced professionals ...
There is housing with a very specific microclimate ... It's hot and HUMID ... The moisture is large and there is NOTHING to do with it ..

Not quite on the topic and a very long-standing conversation, but ... just by the way it was necessary: ​​no one has canceled air dryers yet. We have it in the basement, and friends bought it for an apartment (panel house, 1st floor, toiled with fungus and other garbage all summer season). Happy as elephants. In winter, heating dries everything out. We have a large outdoor one.

I stored dried vegetables and fruits in the freezer last year, but this year there is no room there (there will be a lot of fresh frozen products), and where else can you store "dried good"? I would be very grateful for the tips, there is a cellar in the garage - can I? I am especially interested in where to store dried cherries, and what is better in jars under vacuum or in containers?

I send my dried fruits and vegetables into paper bags (like kraft bags) and store them on the balcony. Everything breathes in paper, there is no moisture. Enough until the start of next season.

Enough until the start of the next season.

And at what temperature do you store it?

And how do you store the marshmallow? Cherry did a lot, wrapped the rolls in food. the film and while they lie in the cold. Maybe I think for the winter in frost-k?

I store it under vacuum lids. Last year's one is also worth it. There is no smell of old oil, at one time I was afraid of that.
I cut it into rolls.



Apricot marshmallow wrapped each roll in cling film - the rolls stuck together in the jar.
But you don't have to wrap it up.

And the children, when they take the finished one from me, store it in the freezers. Also normal .

Hello.
Tell me where and how to store dried blueberries?

[Tanyusha]

I put all the "dryness" in jars and close it with gauze tightly for airing and let it stand as long as it takes - they dry out.

Tanyusha, I would have at least an approximate time for this how much will it turn out discover ...

My birch trees have been resting since 10 in the morning, and I’m still thinking: is it time to clean up, or don’t let the trosh go for a walk?

[Inna]

Inna, I prefer not to talk about the time, everything is in fact

All fruits and vegetables should be well dried, not raw. Sometimes, when they are already in a bag in storage, and you touch them, they are damp. The hand feels this way! So we leave it to dry again, put it in a dry and warm place. And so, with the lid open, the drying will still reach and dry out from the ventilation with air.

Therefore, Natasha-Chuchelka keeps drying in a pillowcase, so that apples breathe through the fabric and dry out in a warm and dry place, in the basement

At one time I made my own paper bags for drying, they also breathe and dry well in them.
You take 2 sheets of A-3 paper (large), make a small fold of about 1 cm on three sides and often stitch the edges with a stapler - here's a "pillowcase" for storage

[Tanechka]

Tanechka, Thank you so much !!!

There is just so much information on drying / storage at once ...

There's a mess in my head from an ax ...

Now I don’t remember where I read that it would be good to hide the drying in the freezer for 48 hours, and then move it to the refrigerator for storage ...

Most importantly, I don't remember why ...

Yesterday I dried the birch trees, a lot, I took all 10 trays ...I still had to get to 15 ...

The day before yesterday there were apples ...

Today again apples and then again brown birch ... and again apples ...

By the way, the mushrooms settled down very cool in a vacuum bag !!!

That's just how long the bag will hold that vacuum, it's a question ...

I still doubt if I am doing the right thing by leaving the drying (apples, mushrooms, etc.) in the dryer until it cools completely?

And can drying be packed in glass jars?

Or is it not recommended to clot at all?

[Kroshik]

Kroshik, have you forgotten the tomatoes, or is it not time yet? : girl-q: I'm so first of all tomato chips, and then everything else ....

[hide in the freezer]

There is just so much information on drying / storage at once ...

Now I don’t remember where I read that drying would be good for 48 hours. hide in the freezerand then move to the refrigerator for storage ...

And can drying be packed in glass jars?

You will master it gradually!

Why freeze drying, why and what effect will we get - justification? After all, the principle of drying involves the removal of all liquid from the product, dehydration and bringing to a completely dry state. Then no fleas and mold are scary. And after the freezer, the food becomes damp! Therefore, it is proposed to store them in the refrigerator. Why then just dry it?

You can tamp it, and then what do you get? Mushroom dust? Then all the mushrooms at once into the blender and we will get first-class mushroom flour By the way, it is very appropriate to make such crumb flour in small quantities and add soups and so on when stewing meat

[Natulechka]

Why freeze drying, why and what effect will we get - justification?

Tanya, I remembered where I read this ...

In the instructions for the dryer ...

They write the following in black and white, and I quote: "The refrigerator or freezer is an ideal place to store dried foods with low amounts of acids, like vegetables, meat and fish. Putting food in the freezer for 48 hours can prevent insects from appearing in them."

And I planned to ram apples into banks ...

But apparently nothing is worth ramming ...

Kroshik, have you forgotten the tomatoes, or the time has not yet come?

Natulechka, and I will definitely get to the tomatoes ...

Now the dryer is constantly busy with apples and mushrooms ...

By the way, it is very appropriate to make such a crumb flour in small quantities and add soups and so on when stewing meat.

Oh, I didn't know that, thank you very much for the advice, I really love mushrooms.

Question from a beginner.
And if, after the dryer, you put it in sterilized jars and close it with a screw cap?
It is planned to store
Apple-plum marshmallow
? squash and apple marshmallow
dried zucchini
dried pears
dried mushrooms
Is it necessary for such storage - to "walk" the drying - after taking it out of the dryer?

I would give the products a little "catching their breath"
And I want to buy jars with a glass lid and a gasket so that there is no air access.
It can also protect against unwanted flying-crawling eaters.
And the marshmallow is probably better stored in craft bags.
I would divide for comparison in different containers

I would give the products a little "catching their breath"
And I want to buy jars with a glass lid and a gasket so that there is no air access.
It can also protect against unwanted flying-crawling eaters.
And the marshmallow is probably better stored in craft bags.

I have mice in the winter. Therefore - there are two options
Freezer - preliminarily each sausage in a film - wrapping
Or in sterilized jars - and at medium room temperature.
The second option is more interesting - because I don’t know how the taste of the marshmallow changes - after freezing and defrosting.
Is it possible to store marshmallows in vacuum bags - (those for vacuum generators?) - at room temperature?

I store dried vegetables in tightly closed glass jars. In the dryer I dry it until it crunches, immediately put it in jars and close it. If left for a while, they gain moisture and become soft. I am afraid to keep such, I believe that they may start to deteriorate.
Dry: zucchini, eggplants (I keep them in a box), onions, peppers, cauliflower, carrots, turnips, tomatoes, celery roots, parsley. This year I dried cucumbers. It is imperative to seal everything tightly, otherwise everything can ruin the moth. Mushrooms are also in jars, but not the land itself, but my daughter is in St. Petersburg. Banks are in a cold room. There are some carrots left, which are already three years old, in excellent condition.

Hid from me

.
I did not store the pastila for long in a bag in the refrigerator.

In the dryer I dry it until it crunches, I immediately put it in jars and close it

Hot? Don't they need to cool down?

I dry no higher than 60 degrees, I would not say hot, I do not burn. Until you reach the last tray, they already become cold. Now, if it was not immediately possible to transfer it to banks, then you have to dry it in a dryer before laying it down. But everything crunches and does not deteriorate.

And if, after the dryer, you put it in sterilized jars and close it with a screw cap?

This is how I keep my drying ... today I just looked at last year's tomatoes (opened the lid and tasted it) ... everything is fine.

I store drying in jars (under vacuum lids and not only), marshmallow - in the refrigerator, jerky - in the freezer.

And I wrote out vacuum caps Wax. I thought that I would keep marshmallows and sun-dried tomatoes in them: girl-q: Mlyn, but dried ones are well stored anyway

and dried, and so after all, it is well stored

I have a food moth ... I bought cereals infected in a store for the second year the war has been going on with varying success such an infection well, drying is all under wax lids or ordinary cans with screw lids are in use

Wash the room well, including behind sofas, under chairs, under a table, in cupboards. And put orange and tangerine peels in kitchen cabinets, in the pantry - the food moth does not like their smell.

alas ... this year I made repairs ... you understand - not only washed. but they also painted, changed the wallpaper, etc. ... the furniture is new ... I went through the products and threw a lot ... and the moth sometimes flies out ((

[Lana_65]

and dried, and so it is well stored

I often find that people who begin to dry vegetables and store them in bags lose drying due to moths. And the drops in air humidity cannot but affect the quality of the product.
Lana_65, Sveta, we have a large garden and so many moths fly from there, it's just awful. Therefore, we save everything dried in jars from her.

[Marina]

Marina, well, that means we will store in banks

And if in 3 liter jars with a plastic lid?
Will it be stored?
While I'm skipping in them.
Pastila will not survive until winter (eaten - well, very quickly)

[Zvezda askony]

Zvezda askony., yes, it is normally stored in jars under plastic lids. There is no smell of plastic, I am very critical of this and the humidity does not pass. Drying in such jars is crispy. But I want to gradually switch to cans with screw caps. Now I just do not want to shift.
I missed last time to write to you: be sure to store the jars in a dark place so that the drying does not lose color.

Tell the kettle, is there any kind of botulism in dried fruits that are stored in jars under vacuum lids?

If the fruit-berries are pre-processed well, washed, properly dried in the dryer, and there is no moisture left in them - no botulism and stomach upsets should be expected.
An exception is personal sensitivity to certain fruits and berries. For example, pears can lax, as can fresh pears. Or dried apples can be diuretic, just like fresh apples.

I also struggle with this moth. As soon as you bring it out, buy something from the cereal, oops, it appears again. She began to sprinkle apple cider vinegar into the shelves where cereals are stored. I poured it into a spray bottle and spray it between the shelves, into the seams of furniture, onto containers. I sprayed it and close it right there. It seems to have become less.