One of our friends on Facebook recently asked how to store food using oxygen absorbers. I answered her question, but thought I would get into more detail here.
You may buy flour and grains in bulk, or even grow your own grains. Pasta can also be bought in bulk as can other foods and spices. The problem with buying in bulk is using it before it goes bad. Continue reading →
Even though you have a good start on your food storage with freeze-dried foods, you may also have an abundance of home grown foods that will spoil long before you can eat it all. Don’t let good food go to waste! You can dehydrate your overabundance and enjoy it for many months.
What Is Dehydration
Dehydration is essentially the removal of moisture from food to prevent spoilage. You can achieve this by using a dehydrator but it can also be done in your oven or with a dehydrator you build yourself. Continue reading →
If you’re new to food storage, or even if you’ve been building your supply for a little while, you may wonder what the difference is between freeze-dried food and dehydrated food. So here is a quick breakdown of each one to help you.
About Freeze-Dried Food
A simple definition of the freeze drying process is explained by Mountain House, one of the quality brands we carry here at Extreme Food Storage. First, food, either cooked or fresh, is flash-frozen. Next, it goes into a vacuum chamber where 98% of the moisture is evaporated at temperatures as low as -50 degrees.
This freeze-dried food is stored in packages that are moisture- and oxygen-poof. This packaging keep the food fresh until you are ready to use it. When you add water, the food is rehydrated, which brings it back to its original flavor, texture and appearance. Continue reading →