LaBellaVita Posted February 19, 2009 Share Posted February 19, 2009 Hi everyone, I bought a mega bag of craisins and it got me thinking... I have been wanting to buy a bunch of dried fruit and would love to store it, but I would love to know if I take it out of the bag and vacuum seal it or put it in canning jars and I'm guessing vacuum seal it, will that extend the expiration date? Or no real difference? Thanks! Link to comment
Canned Nerd Posted February 20, 2009 Share Posted February 20, 2009 Vacuum sealing and keep at a cool temperature would extend the life of the Craisins, especially since they are not totally dry. Link to comment
Homebody Posted February 20, 2009 Share Posted February 20, 2009 somewhere on my many travels to web sites about food storage I remember reading that it is dangerous to vacuum seal or use o2 absorbers in food with a moisture content above a certian %. For the life of me I can't remember the % (I think it's around 12-15%) or the web site. The moisture of the food and the lack of o2 is the perfect enviornment for botulasim (SP?) to grow and thrive. I think it may have been on Walton's Feed website in the section on food presveration. Link to comment
Canned Nerd Posted February 20, 2009 Share Posted February 20, 2009 That might well be true for some foods, but I believe dried fruits are well below that moisture threshold and acidic foods are not a normal breeding ground for C. Botulinum in a vacuum. It would be interesting though if you could find that information. Link to comment
Homebody Posted February 20, 2009 Share Posted February 20, 2009 That might well be true for some foods, but I believe dried fruits are well below that moisture threshold and acidic foods are not a normal breeding ground for C. Botulinum in a vacuum. It would be interesting though if you could find that information. I'll try to dig it up in the next couple of days. Link to comment
Homebody Posted February 20, 2009 Share Posted February 20, 2009 I found at least one sorce that you can check. It is on the LDS website and also on the provident living website in the food storage part about mylar bags. The moisture content has to be at 10% or below and the food should not have a high content of oil. I did a google of C Botulinum and O2 absorbers and quite a few came up with the same info. Link to comment
Canned Nerd Posted February 20, 2009 Share Posted February 20, 2009 That would be correct. Oil and low-acid foods is a growing factory for Botulism at room temperature. I'm constantly warning people about storing dried tomatoes or garlic in oil. One of the dehydrated foods that is a potential problem is "Jerky", if it has too much oil left in it and is not dried properly. But the topic here is CRaisins and that does not fit into this concern category. Link to comment
LaBellaVita Posted February 21, 2009 Author Share Posted February 21, 2009 thank you ladies! So, since we are not dealing w/ oils, it would be OK for me to vacuum seal or put the fruit in canning jars. Link to comment
Amishway Homesteaders Posted February 21, 2009 Share Posted February 21, 2009 thamks for all the good information guys. Link to comment
Canned Nerd Posted February 21, 2009 Share Posted February 21, 2009 thank you ladies! So, since we are not dealing w/ oils, it would be OK for me to vacuum seal or put the fruit in canning jars. From a dirty ol' man , yes, you can put dried fruit in canning jars and vacuum seal them. Link to comment
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