Freeze-drying fruit is a top technique for retaining nutrients. Fermentation adds nutrition, but the preserved dried foods can stay for years and take up minimal space capacity.
- Use dehydrated/dried foods in stews or other cooks where they will profit from long, slow cooking with plenty of liquid or as snacks. This dried food remains preserved for up to 2 years or so.
- Freezing is simple for beginners but needs freezer space. If you vacuum seal, the food can last up to 2 years. Without vacuum sealing, the dried items used within a couple of months would be best.
- Freeze-dried foods are stored at room temperature – not in the freezer – and can last for 15-20 years or longer.
- Foods with some fat or oils remain preserved for 5-9 years.
- Canning is another technique that works for various foods but does require specific equipment.
- Canned goods usually use last within 1-2 years.
- Processing food quickly is likely nutritionally superior to most grocery stores offering foods that have shorter lives.
