- Calories: A unit of measurement of energy derived from fats, carbohydrates and protein.
- Fats: A wide group of compounds that are generally soluble in organic solvents and largely insoluble in water.
- Carbohydrates: Simple sugars as well as larger molecules including starch and dietary fiber.
- Proteins: Large organic compounds that are essential to living organisms.
- Vitamins: A nutrient required for essential metabolic reactions in a living organism.
- Minerals: The chemical elements required by living organisms, other than carbon, hydrogen, nitrogen, and oxygen.
Freeze-dried food is excellent for long-term food storage. Mountain House® has tested some of their freeze dried foods and the results were excellent! Because of this research, they have a best if used by shelf life of 25 years. As an added benefit, freeze-drying fruits, vegetables, and meats helps maintain the foods' original shape, color, and taste.
|Freeze Dried Blueberries, Strawberries, and Apples||up to 25+ years* or more|
|Freeze Dried Broccoli, Green Peppers, and Potatoes||up to 25+ years* or more|
|Mountain House Freeze Dried Chicken Stew, Vegetable Stew with Beef, and Chili Macaroni||up to 25+ years* or more|
Recent scientific studies have shown that dehydrated food stored properly can last for a much longer period of time than previously thought. This research determined the life sustaining shelf life to be approximately 30 years.
|Wheat, White Rice, and Corn||up to 30+ years* or more|
|Pinto Beans, Apple Slices, Macaroni||up to 30+ years* or more|
|Rolled Oats, and Potato Flakes||up to 30+ years* or more|
|Powdered Milk||up to 20+ years* or more|
- Oxygen: The oxygen in air can have deteriorative effects on fats, food colors, vitamins, flavors, and other food constituents. It can cause conditions that will enhance the growth of microorganisms.
- Moisture: Excessive moisture can result in product deterioration and spoilage by creating an environment in which microorganisms may grow and chemical reactions can take place.
- Light: The exposure of foods to light can result in the deterioration of specific food constituents, such as fats, proteins, and vitamins, resulting in discoloration, off-flavors, and vitamin loss.
- Temperature: Excessive temperature is damaging to food storage. With increased temperature, proteins breakdown and some vitamins will be destroyed. The color, flavor and odor of some products may also be affected. To enhance shelf life, store food at room temperature or below; never store food in an attic or garage.