Stocking Up 101: Freeze-dried vs. Dehydrated

My cabinets are a mess, but there is some degree of method to my madness.

Okay, so there isn’t, not much, but I figured I’d try to at least claim it. I’m just not a terribly organized person. But I do like my food, and I did grow up in a household of penny pinchers and cheapskates, and I adore catastrophic scenarios and (Hu)man Against Nature scenarios, so I have some idea how it works.

Here’s what I currently have stocked:

I‘ve never had a particularly organized approach to the pantry because it’s my experience that, when hard times come around, who knows what you’ll want and need? During the ice storm of 2007, for example, I had tons of stock, but all I ate for a week was popcorn. And while the world around me was falling apart — grocery shelves wiped clean for days – even weeks – roads blocked, electrical poles and wires flung everywhere, no water — while others were washing their work clothes by melting the ice hanging off their houses, I was eating popcorn.

And I was happy and healthy throughout all of it.

That said, I am somewhat organized about what’s kept where. For example, stuff I use all the time is kept in cabinets or canisters by the counters and stove, while bulk and less commonly used goods are stored away in loosely defined categories, like the Spices for Indian Cooking shelf, the TEOTWAWKI cabinet (stocked with first aid, candles, and the like), and the Zomg, I’m Going To Have To Be Pretty Desperate To Eat This Crap shelf (canned chili, just in case, and stuff to fend off armadillos and evil green beetles [cheap cayenne and dried garlic]).

Still, it’s good to have some idea of what you’re getting yourself into and what goods are better suited to your plans and family.

Let’s start with freeze dried vs. dehydrated goods.

Freeze-dried foods are subjected to a dehydration process by – well, by freezing at temperatures between ?50 °C and ?80 °C, then heated very, very slowly to create a vacuum and remove water, then sealed.

Dehydrated foods are dried, meaning water is removed by exposing them to low heat from the sun, wind or other means.

Needless to say, the average home cook can’t freeze-dry. But dehydrating foods is done commonly. I’m not good at it, probably because I’m so stubborn, but Kate is and, no doubt, Translator knows a thing or two about it.

And I can testify to the quality of freeze dried foods: the dried blueberries I have were freeze-dried, and they’re phenomenal.

Both freeze-dried and dehydrated foods are especially valuable when purchased in bulk because of the rise in prices over time. They’re also easy to store (if you have the space) and tend to have great longevity when stored properly.

Between them, however, there are some differences. My lovely, dystopic new find The Complete Y2K Home Preparation Guide does a fair job of outlining these differences (just one reason I think it’s a real find). Here they are:

Advantages of freeze-dried products:

Retain the original taste and nutritional value of the food.

Foods are quick and easy to prepare.

No waste.

Ideal method for maintaining flavors of meat, poultry, and fish.

Extends the shelf life of the product.

No preservatives are necessary.

Results in a super-lightweight/compact product.

A wide variety of foods are available.

Can be packaged as complete meals — not just individual dishes.

Disadvantages of freeze-dried products:

Can be expensive.

Some may be “taste challenged.”

As for dehydrated foods:

Advantages of dehydrated foods:

Foods are quick and easy to prepare.

No waste.

No preservatives are necessary.

Results in a super-lightweight/compact product.

Long shelf life.

Cost efficient food option.

No peeling, coring, trimming, or washing.

Provide year-round fresh like appearance and taste.

Require no refrigeration, freezing, or other expensive, energy-dependent storage.

Require much less space than other forms of food.

Are not subject to infestation or bacteria growth.

Are easily and quickly measured into precise servings that eliminate leftovers and waste.

Are idea for most kinds of special diets.

Disadvantages of dehydrated products:

Some may be “taste-challenged.”

A limited variety of foods are available. [note from biscuit: this might have changed in recent years]

Can be slow to reconstitute.

Well, enough of this. Next week, I’ll examine storage options. And I’m sure Kate will chime in with a diary or two, because pantries are kind of a specialty of hers.

I’m off to the gardens!