Food saver sealed bags for long term storage problem
Posted 21 February 2005 - 11:02 PM
I fan my fruits for a few days then put them in a air tight tupperware ..an inch of the desicant for another few days. There rock hard.
Then I seal them up in the food saver... I opened one or two up after a few weeks and noticed that there not as dry as they should be.
I know the seal was fine.. So my guess is that its not possible to have them so dry to 0 % humidity where that when I seal them they will stay that dry.
The questions are
Will 1 or 2 of those little dessicant packs (5gram) be enough to keep the fruits dry enough for long term storage?
How long can they stay in the foodsave bag? A year?
They were still a little crispy but not rock hard...there still good correct? they dont rot if just a little moist for a few weeks?
And finally.. how long does the fruit start to loose potencey if just keept in a ziplock bag
thanks so much
Posted 21 February 2005 - 11:08 PM
Posted 22 February 2005 - 12:44 AM
looking over your procedure i dont see any flaws in how your doing it. fan drying and then a dessicant chamber is really the way to go. unless you have large fruits that feel dry on the outside but still have a slight moisture content in the very middle. if thats so, just rip the stems in half and dry as usual.
if you dont have silica packs, just take some damprid (or whatever your dessicant is called), wrap it in a paper towel (a lil ball, size of a jawbreaker or whatever size is needed for whatever size bag your using) and toss it inside the bag with the mushies.
good luck :)
Posted 22 February 2005 - 04:07 AM
I recommend the wide mouth jar attachment for the foodsaver. You can vacuum pack and store all your stuff in wide mouth pint or quart glass jars with this attachment.