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resistant to moisture absorption for storage. Plastic or aluminum containers are not
suitable.
Pack the dried food in small quantities and place them as close to each other as possible,
but do not squeeze them together.
Put herbs and spices in a glass jar with a cap. Paper bags are not suitable for storage.
Place dried owers in a wide-necked glass jar. You can drizzle them with 3-4 drops of
fragrant oil to revive the scent. Shake the contents gently and store in a cool place.
Store dried food containers in a dry, dark place at room temperature or below. Low
temperature can extend the storage time 2 to 3 times. The shelf life of dried foods can be
several years with proper storage.
Once opened, consume dried food as soon as possible.
Check the condition of the dried food regularly.
Rehydration
Rehydration is a process in which dried food is restored to its original state in terms of
size, shape and appearance. When handled properly, they retain most of their aroma and
taste, as well as minerals and a signicant amount of vitamins. Dried foods can be restored
by soaking, cooking, or a combination of both.
However, not all dried foods are suitable for rehydration.
Wash the vegetables for cooking in clean water and then put them in cold, unsalted water
and cover. Let them soak for 2-8 hours. Then cook them in the water you used to soak
them. Add more water if necessary. Bring to a boil, then reduce the heat and cook slowly
until done. You can also add salt at the end of cooking.
Note:
Drying does not rid the food of bacteria, yeasts and molds. Therefore, if you soak dried
fruits or vegetables for more than an hour, place the container in the refrigerator.
One cup of dried fruit has a volume of about 1 1/2 cup after rehydration. Pour enough
water into the container with the dried fruit so that the fruit is immersed. Let them soak for
1-8 hours. Do not soak the fruit for too long, it may lose its aroma. If you continue to cook
the fruit, cover the container and cook slowly in the water in which you soaked the fruit.
Use of dried foods
Dried fruit is suitable for preparing snacks at home, on the road. You can add pieces of
fruit to pastries or confections.
Rehydrated fruit can be served as compotes or used to prepare fruit glazes.
You can use dried vegetables in soups, stews, prepare them as a vegetable tray or as a dry
snack.
You can add restored fruits and vegetables to various recipes for preparing breads, jelly
salads, omelettes, coffee cakes, stufngs, milk, ice cream and cooked cereals.
Crushed dried vegetables are an excellent ingredient for meat broths, soups and sauces.
We recommend for optimal preservation of nutritional values:
• to keep the correct pre-cooking time;
• to package dried foods properly and store them in containers in a cool, dry and dark
place;
