Frequently Asked Questions
Dehydrated Foods are top-quality foods, that have been picked at their ripeness, cleansed and trimmed to leave only the best parts. These choice foods are then dehydrated with 98% of their moisture removed. This is done by a highly sophisticated drying process. They are then packed in heavy-duty enameled cans, and sealed with a special inert atmosphere to insure the longest possible storage life.
Yet freeze drying does not affect the nutritional value of these foods. These foods retain their nutritional value because the vitamins have not been cooked out in the original process, as the canned fruits and vegetables we buy at the grocery store have been boiled and lost a lot of their nutritional value.
The water, pits, and peelings have been removed and you pay only for the product, not excessive or unnecessary waste material. Because their bulk and weight have been greatly reduced, dehydrated foods are more compact and convenient for storing and require very little space. They offer quick mobility in the event of an evacuation alert. For example, one case of regular canned food weighs approximately 24 pounds. The same item of dehydrated foods would weigh from 36 to 45 ounces, and would be packed in just one #10 can. Dehydrated foods have approximately double the yield of regular canned foods even though their cost is much lower.
For maximum storage life, we first fill the can with a particular dehydrated food. We then place a packet of "Oxygen Absorber" on top of the food and seal the can. The cans are of the heaviest base weight metal available in the canning industry with an extra heavy electrolytic coating of tin plate or protection of the steel. To prevent rust and corrosion due to atmospheric conditions, food grade enamel is deposited on the tin plate.
Properly packaged, low-moisture foods stored at room temperature or cooler (75°F/24°C or lower) remain nutritious and edible much longer than previouly thought according to findings of recent scientific studies. Estimated shelf life for most products has increased to 30 years or more. Previous estimates of longevity were based on "best-if-used-by" recommendations and experience. Though not studied, sugar, salt, baking soda (essential for soaking beans), and vitamin C in tablet form also store well long-term. Some basic foods do need more frequent rotation, such as vegetable oil every 1 to 2 years. Most dairy products or products with dairy in them should be rotated out within 5-7 years.
To prepare the food, just add water. These foods are highly concentrated and will reconstitute themselves by soaking in water for approximately 15 to 20 minutes. Then cook according to the provided instruction and serve. This simple procedure will restore the foods to their original shape, texture, color and rich wholesome flavor.
THE ADVANTAGES OF USING DEHYDRATED FOODS<>/p>
The advantages of these foods over regular wet-packed foods are: Only top quality products are used in the process for dehydrated foods. Dehydrated foods are very much like fresh food when reconstituted as the fruits and vegetables are picked at their ripeness then dried. They store in 1/5 the space of wet packed foods. They won't spoil as there is no known limit to their shelf-life. The cans are coated and enameled inside and out to prevent corrosion and chemical reaction. The food is sealed in the can with a special inert atmosphere to insure maximum shelf life. All portions are measured, so there is no waste. They are easy and quick to prepare; they have been cleaned, peeled, trimmed and are ready to use. They are economical when applied properly.
AFTER OPENING THE CAN
Dehydrated foods will last from 9 months to 3 years after the seal on the can has been broken. There is no need to refrigerate, simply store in a relatively cool place. Because the oxygen absorber is heavier than air, it does not evaporate upon opening and stays with the food to help keep it fresh. Remember to reseal the opened cans with a plastic lid after using. This will help to maximize the storage/shelf life. When removing smaller portions from the can, dip the food out rather than pouring it. This method minimizes oxygen absorption loss and introduction of air and moisture, permitting the food to retain its freshness for the longest possible time.