How to Store Powders for Maximum Freshness
For immediate use: Place the powder in an adequate-sized mason jar or other glass container with a moisture absorber (desiccant or silica gel packet) and store away from heat, damp (like steam), and light. Adding a few grains of rice will help to keep it from clumping in a low humidity environment. You can also add a bit of arrowroot powder or cornstarch as a natural anti-caking agent (1 teaspoon per cup of power). High humidity environments are best handled with a desiccant.
Long term storage: Store the powdered fruit or vegetable in vacuum sealed bags for long-term food storage. Mylar bags with an oxygen absorber will help cut the light and other variables. I usually store the shreds/slices themselves in long-term storage and grind when I am ready to refill my jars for short-term storage.
- Stored properly in a spice jar or a Mason jar, powders will last about 6 months.
- Stored properly in a spice jar or a Mason jar with a moisture absorber, powders will last about 8 months.
- Stored properly in a Mason jar with an oxygen pack, powders will last up to a year.
- Vacuum sealed with an oxygen pack, then double-bagged in Mylar and stored properly in a cool, dry place, powders will last five years or more. When stored like this, the powder can become compacted. If it does, just sift, re-blend, or grind again before using.
- If you vacuum seal the dehydrated fruit or vegetable without first grinding, the shelf life is extended up to 5 years, and you have more flexibility in using your dehydrated foods.
Powdering radically increases the surface area, which is why powders have so much flavor. But that larger surface area also allows for more oxidation and more surface area for pathogens to attack and thrive on if not properly stored. Choose whichever method will fit best for you, keeping in mind that your powdered goods will keep up their best flavor and nutritional value when stored properly.
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