Freeze Dried Survival Food

Freeze-drying is a food preservation method that removes nearly all the moisture but keeps the food's original structure, flavor and nutritional values intact. Freezing the food at extremely low temperatures and using a vacuum to vaporize the ice, the now freeze-dried food is left lightweight and shelf-stable for up 25 years.

If you want to maximize the shelf life of your freeze-dried food you need to make sure to keep it cool, dry and in the correct type of packaging. Fluctuating temperatures are the enemy of freeze-dried food, so store your stockpile in a cool, dark place - ideally below 70°F (21°C). But avoid using your garage or attic as temperatures typically spike in these areas. In terms moisture and storage, make sure to use air-tight containers or mylar bags with oxygen absorbers and place them in a hard-sided bin or container to keep pests out.

One of the biggest advantages of freeze-dried food is its shelf life. Most freeze-dried meals and ingredients can last up to 25–30 years when stored properly.