Dehydrated Foods are top-quality foods, that have been picked at their ripeness, cleaned and trimmed to leave only the best parts. These choice foods are then dehydrated with 98% of their moisture removed. This is done by a highly sophisticated drying process. They are then packed in heavy-duty enameled cans, and sealed with a special inert atmosphere to insure the longest possible storage life.

In the original processing of dehydrated food, nearly 98% of the moisture content has been removed to prevent spoilage. They retain their nutritional value because the vitamins have not been cooked out in the original process.

The water, pits, and peelings have been removed and you pay only for the product, not excessive or unnecessary waste material. Because their bulk and weight have been greatly reduced, dehydrated foods are more compact and convenient for storing and require very little space. Because of their lightness, they offer quick mobility in the event of an evacuation alert. One case of regular canned food weighs approximately 24 pounds. The same item of dehydrated foods would weigh from 36 to 45 ounces, and would be packed in just one #10 can. Dehydrated foods have approximately double the yield of regular canned foods even though their cost is much lower.
 

WHY DO DEHYDRATED

FOODS HAVE A LONG

For maximum storage life, we first fill the can with the particular dehydrated food. We then pull a vacuum to draw out the oxygen which, if left in, will deteriorate the food. Then we flush the can with an inert gas (nitrogen) which will not react with the food or can, but will ensure that less than 2% oxygen remains in the can. The cans are of the heaviest base weight metal available in the canning industry with an extra heavy electrolytic coating of tin plate for protection of the steel. to prevent trust and corrosion due to atmospheric conditions, food grade enamel is deposited on the tin plate.

We don't think they work as well as the time- tested method of drawing a vacuum, then flushing the can with nitrogen. We've used this method for the past 25 years. Those oxygen absorbers, which are really iron dioxide crystals imported from Japan, were only introduced in this country a few years ago. They were used to try to keep the weevils from germinating in those 5 gallon buckets of wheat. Some companies then began using them as a cheap method to try to extend the shelf life in cans of dehydrated foods. We question the practice for several reasons: (1) No track record; (2) The oxygen combines with the iron dioxide to produce other compounds and by-products (hydrocarbons) which react with the food and can; (3) the shelf-life of the food using this method is questionable at best, maybe 1-2 years. Bottom line — we wouldn't chance our food reserves to such a questionable, unproven procedure
 
 

HOW LONG CAN YOU

STORE DEHYDRATED

FOODS?

It is impossible to make any predictions as to how long the food will store. After about 5 years, certain dehydrated foods begin to lose some of their nutritional value. How fast this continues depends a great deal on the temperature at which the food is stored — the cooler the better. Our advice would be to rotate (use and replace) it after 4 or 5 years.
 
 

HOW DO I PREPARE

DEHYDRATED FOODS

To prepare the food, just add water. These foods are highly concentrated and will reconstitute themselves by soaking in water for approximately 15 to 20 minutes. Then cook according to the provided instructions and serve. This simple procedure will restore the foods to their original shape, texture, color and rich wholesome flavor.

The advantages of these foods over regular wet-packed foods are:

1. Only top quality products are used in the process for dehydrated foods. Dehydrated foods are very much like fresh food when reconstituted as the fruits and vegetables are picked at their ripeness then dried.

2. They store in 1/5 the space of wet- packed foods.

3. They won't spoil as there is no known limit to their shelf-life.

4. The cans are coated and enameled inside and out to prevent corrosion and chemical reaction.

5. The food is sealed in the can with a special inert atmosphere to insure maximum shelf life.

6. All portions are measured, so there is no waste.

7. They are easy and quick to prepare; they have been cleaned, peeled, trimmed and are ready to use.

8. They are economical when applied properly
 

AFTER OPENING THE CAN

Dehydrated foods will last from 9 months to 3 years after the seal on the can has been broken. There is no need to refrigerate, simply store in a relatively cool place.

Remember to reseal the opened cans with a plastic lid after using. This will maximize the storage/shelf life. When removing smaller portions from the can, dip the food out rather than pouring it. This method minimizes nitrogen loss and introduction of air and moisture, permitting the food to retain its freshness for the longest possible time.
 

WHERE DO I STORE MY FOOD?

Preferably in a cool, dry area. Use your imagination: under beds, in closets or in the basement, if dry. Never place the cases directly on a concrete floor or against a concrete wall, as concrete will sweat and the moisture may cause the cans to rust. Put them on racks or boards so that the air can circulate freely around the containers.