Enjoy Fresh, Local Food All Year

(Page 4 of 4)

August/September 2007
By Barbara Pleasant 
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To even out the moisture levels between different-sized pieces, place dried foods in an airtight container in the refrigerator for a few days after drying them. If the pieces soften, dry them a bit more before packing away in storage. For maximum energy savings, store dried food in reusable airtight storage containers made of glass or plastic. The drying process often intensifies flavors, and dried foods take up little space. Dried foods keep three to six months in a dark room or pantry at cool temperatures, or up to a year in the freezer. Click here to find foods that can be dehydrated, there peak seasons, and handling and storage tips.

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  • Armand 9/3/2008 10:17:19 PM

    great article

  • Barbara Pleasant 9/2/2008 7:44:25 AM

    Good question, Jason.

    Most modern homes were not built with food storage in mind, so you have to figure out ways to make it work. If you have a small amount of something that needs high humidity, keeping it in enclosed containers (old coolers, waxed boxes, etc) is often the best way. Keep in mind that veggies give off moisture, so you don't have to do all of the humidity managing yourself. If you have a basement room that seems promising, pans of gravel (like plastic cat litter pans) placed here and there which can be lightly watered with a watering can will go a long way toward raising humidity levels.

    To consider many other options, I recommend looking at the Underground Storage chapter in Stocking Up, a Rodale book that's been around for 30 years. Many methods are reviewed, from root cellars to soil pits, in only 20 pages. Most libraries have the book, or you can buy a copy so you'll always have it.

  • Jason 8/18/2008 7:43:18 PM

    Most of the "root cellar" vegtables say store with high to moderate humidity. When it gets cold in Minnesota, it gets dry, how can you keep humidity at a level that will work?

  • Kristin 7/31/2007 4:12:15 PM

    My Armenian grandmother and I used to store grape leaves for making
    fresh dolma in the wintertime. Stack piles of clean, fresh grape
    leaves (don't wash them unless they look like they need it) about
    25-30 high. Lay a square piece of wax paper over a square of tin
    foil, place the leaves on the wax paper, and roll the whole thing
    up, twisting the ends like a candy wrapper. These "bon bons" can be
    thrown in the freezer, and seem to last indefinitely. Kristin
    Cavoukian Toronto, Ontario, Canada.

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