Freeze-dried vegetables are popular for long-term storage and camping foods. Popular types include potatoes, carrots, corn, onions, peppers, peas, and green beans. Oxygen-absorbing products or nitrogen purging are used to preserve the vegetables for up to 30 years.
Freeze-dried vegetables are those that have been frozen and then had all the water removed from them. This allows them to be stored for long periods without the need for refrigeration. This storage method is popular for foods designed for long-term storage, such as foods intended for emergency preparedness. It is also used to make camping foods that are both easy to transport and simple to prepare.
While nearly any type of vegetable can be made into freeze-dried greens, some types are generally more popular and more commonly prepared this way than others. Potatoes, carrots, corn and onions are often freeze-dried. Other popular choices are peppers, peas and green beans. Other types of freeze-dried vegetables are readily available from a variety of suppliers, and you can find almost anything by shopping.
The shelf life of freeze-dried vegetables varies greatly by brand, usually due to the process used to package the foods. The freeze-drying process eliminates most potential stored food spoilers, such as insects and bacteria, but the freeze-dryer alone won’t protect quality for long periods of time. When food is exposed to oxygen, even in small amounts, the food will begin to degrade.
Removing all oxygen from the package is the best way to preserve freeze-dried vegetables and other foods intended for long-term storage. By eliminating oxygen, the quality and safety of food are preserved for long periods of time. This problem is addressed in two main ways.
The first way freeze-dried vegetables are prepared for long-term storage is by adding an oxygen-absorbing product. This product is placed in the can along with the food and works to neutralize any oxygen that enters the can over time. The container is vacuum sealed and the oxygen absorbing material will work to protect the food for a long time, usually around 10 years. After that point it can no longer absorb oxygen and the food will start to degrade.
To preserve freeze-dried vegetables for a much longer period of time, nitrogen purging is typically used. This process requires the cans and the foods they contain to be filled with nitrogen before being sealed. The nature of nitrogen is such that it creates an internal positive pressure. This means that the nitrogen inside the can pushes out slightly, preventing oxygen from entering. This results in foods that can be stored for up to 30 years and still retain their texture, color and flavour.
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