![]() 10 yearsĭehydrating the pineapple extends the shelf life 73x longer than fresh, but freeze drying it extends it 730x longer! I mean, not that it will last that long because it’s delicious, but if you have the willpower not to open the container, you can be enjoying your pineapple chunks 10 years from now. Freeze Dried (unopened, stored at room temp): approx.Dehydrated Pineapple (unopened, stored at room temp): approx.Fresh Pineapple (stored in the fridge): up to 5 days.But how does that translate to actual storage times? The images above shows the obvious differences between fresh, dehydrated, and freeze dried pineapple. Even looking through long-term food storage websites that sold #10 cans of freeze-dried food (ranging from fruit and veggies to meats and dairy) and bags of camping meals, I still thought the cost was a bit too high, and many products have added ingredients I was not comfortable consuming. They weighed nearly nothing and cost much more than I thought was acceptable. I had seen freeze dried fruits in tiny bags at the grocery store. ![]() From left to right: freeze dried bananas, mangoes, and pineapple After some research, I learned that dehydrating may not be the best option for long-term food preservation. Having healthy, preserved food always on hand seemed like a smart thing to do. At the time, the purpose was for immediate consumption.įast forward a few years and I was more “grown up” and thinking of the future, how to keep my family fed in the event of a crisis or natural disaster. I had no intention of any long-term storage. Adding sliced or pureed apples, bananas, and strawberries to the trays and having bags full of sweet, chewy snacks was my favorite. Long before I understood what “food storage” was, I was a fan of dehydrating food to make fun snacks. ![]() We break down freeze drying and dehydrating so you can choose the best method for your needs. Understanding the differences between food preservation methods and what that means for the viability of your food storage is important.
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