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How long does freeze dried & dehydrated food last after opening the #10 can?
Hermetically
sealed foods can be expected to last up to 10 years or longer if
properly dehydrated and stored in an oxygen-free container at stable
room temperatures. Foods last longer at reduced temperatures and go bad
more quickly at higher temperatures. The storage life is also
dependent upon the type of food being stored, the method used to prepare
the food for storage, and on the type of storage container.
Soft grains can be stored for eight years with little difficulty. Hard
grains, beans, dehydrated vegetables, pasta, and white rice will all
store for about 10 years. Powdered milk, cheese and eggs will store for
15 years. Dried fruits last only around five years, and brown rice,
because of the oil content, has a storage life of only a few years.
Textured vegetable protein, often referred to as TVP, has a very long
shelf life and will store for up to 20 years under normal conditions.
It should be noted that these shelf lives are not absolute. Some foods
obviously deteriorate more quickly than anticipated, and others can
sometimes far outlast expectations. Flours and grains that have been
stored for 30 years have been used to prepare bread.
The #10 can is a great storage container. It is airtight and can
withstand the slight vacuum that oxygen absorber packs may create. Once
the container is opened, however, moisture, oxygen, temperature and
light immediately set to work on the preserved food.
Moisture promotes bacterial growth. Dried foods last because the
moisture has been removed. Once a #10 can is opened, the humidity of
the air allows moisture to re-enter the food. The food may still seem
dry, but the moisture content of the air is enough for bacteria to begin
to do their work.
Oxygen is the second bane of food preservation. Like moisture, most
bacteria need oxygen to survive. Oxygen also accelerates the natural
chemical decomposition of foods. This is why storing food under
nitrogen or with oxygen absorber packs increases shelf life.
Light is also detrimental to food storage. Many nutrients and
biologically active phytochemicals break down in the presence of light.
Strong UV emissions can kill microorganisms, but the amount of UV in
typical daylight or artificial light isn’t sufficient for sterilization
or disinfection, and it often promotes bacterial growth instead of
inhibiting it.
Temperature is important to the shelf life of any stored food, but the
effect often becomes more marked when the food is unsealed. Warm
temperatures often promote bacterial growth that has been held at bay by
the lack of moisture and oxygen inside a sealed container.
The condition of the food when the container is opened is also an
important factor. Foods that have been stored for long periods of time
will degrade more quickly upon opening than foods that have been
preserved for shorter periods.
To maximize the useful life of foods once a #10 can has been opened,
reseal unused portions in airtight containers and limit exposure to air,
humidity, and light. If possible, keep the food in a cool location.
It is impossible to say how long the food will remain usable once it is
opened without considering the specific type of food, the length of time
it has been in storage, and the conditions to which it is subjected
once it is opened. The deciding factor is ultimately the judgment of
the person who will eat it. If the odor and appearance of the food are
acceptable, then taste it. In many cases, dry foods such as beans, rice
and pasta remain usable for a year or longer after opening the #10 can.
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