Freeze-dried foods have become increasingly popular as storage foods in recent years. Freeze-dried (FD) foods are created when fresh or cooked foods are first flash frozen. Frozen water in the food is removed in a vacuum chamber and sublimated (changed to gas) to keep it from turning to liquid. The cell structure of the food remains the same and much of the freshness, nutrients, and color are retained. The final product is a lightweight food that can be stored for many years.
Freeze-dried (FD) foods have many advantages:
- FD foods have a long shelf life when properly stored. Some can be stored as long as 25 years, but many are best if used in 5 to 7 years.
- FD food is lightweight. It is 75% to 90% lighter than the fresh food equivalent.
- FD food is available in a large variety of foods both as single foods and meals.
- FD food rehydrates quickly.
- FD food looks and tastes very much like fresh or frozen food products after it is rehydrated.
- FD food is quick and easy to prepare.
Despite the many advantages, FD food also has disadvantages:
- FD food is very expensive, comparatively.
- Most FD food comes in #10 cans which should be used within 2 weeks after opening for best quality and nutrition, especially in humid climates.
- FD food cannot be produced inexpensively at home.
Dehydrated food is a similar product, but the moisture is removed by slowly drying the food. A comparison of dehydrated and freeze-dried foods is in the following chart:
| DEHYDRATED | FREEZE-DRIED |
| Water is slowly removed | Food is flash frozen and water removed |
| Requires a relatively small amount of shelf space | Requires more shelf space since the volume is not significantly reduced |
| Heavier because it is dense | Lightweight |
| Takes longer to absorb water | Can absorb water in about 10 minutes |
| Rehydrated doesn’t always resemble fresh | Rehydrated often resembles fresh |
| Many foods can be eaten in the dehydrated state | Many foods can be eaten in the freeze-dried state |
| Usually individual foods | Individual foods and, also, meals |
| Variety somewhat limited | Wider variety available |
| Can be produced at home | Can be produced at home but equipment is significantly more expensive |
| More affordable | More expensive |
The expense of freeze-dried foods is a distinct disadvantage. A study comparing freeze-dried to home-canned food and meals made from “scratch” showed a significant price difference.1 Freeze-dried foods can be 3 to 9 times more expensive than home-canned or scratch prepared food.
Too many people equate #10 cans of freeze-dried and dehydrated food (including powdered eggs) with food storage. These can be part of food storage but are not a requirement. No one should give the impression that they are required for a good food storage program. Freeze-dried and dehydrated foods are a supplement to, not a replacement for, basic foods. It is not the long-term storage we have been counseled to have.
Freeze-dried food is locally unsustainable for most. When you become dependent on freeze-dried foods, you become dependent on something you will most likely never be able to create yourself. Freeze-dried food creates a false sense of preparedness and takes frugality and self-reliance out of food storage.
Freeze-dried food is a good supplement when the budget allows but think twice before storing only freeze-dried foods or relying heavily on them in your food storage. There are wiser ways to have your food storage.
1A study was made in May 2011 by Cheryl F. Driggs. Prices of basic storage foods from the Home Storage Centers of The Church of Jesus Christ of Latter-day Saints, Cheryl Driggs’s canning records from 2008-2011, and freeze-dried and dehydrated foods from Shelf Reliance (now Thrive Life) were compared. Home-canning prices included the price of a canning lid.