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The Overlooked Step That Protects Your Dehydrated Foods (July 2025)

Joy Agcongay, UC Master Food Preserver Online Program Volunteer

 

The Overlooked Step That Protects Your Dehydrated Foods: The Critical Step of Conditioning in Food Dehydration

Why Conditioning Matters

Conditioning refers to the process of evenly redistributing any remaining moisture across a batch of dehydrated food after drying. It’s an essential step in the dehydration process — often overlooked, but critical for food safety and long-term storage.

Dehydration is one of the oldest and most cost-effective food preservation methods. By removing moisture, enzymatic activity slows, and the growth of spoilage organisms is prevented. However, drying isn’t complete when food comes out of the dehydrator. Residual moisture may remain in some pieces, and without conditioning, this can compromise the safety and quality of long-term storage.

The Trouble with Trapped Moisture

Even foods that appear thoroughly dried can hide pockets of moisture. This is especially common in thicker slices or foods which are cut unevenly. During dehydration, outer surfaces dry faster than interiors, leading to inconsistent moisture content within the batch.

If this uneven moisture isn't addressed, some areas may retain enough water to support spoilage or mold growth. Conditioning allows batches of dehydrated foods to equilibrate the moisture levels (the activity of water) across each piece of dehydrated product and can provide an indication that the batch of product has been insufficiently dehydrated. If conditioning shows that the product is not sufficiently dehydrated, it’s easily fixed!

How to Condition Dried Foods

To condition dehydrated foods safely and effectively:

  • Cool completely after drying to avoid condensation.
  • Place in airtight containers, like glass jars or food-safe plastic, for 7-10 days.
  • Fill containers no more than two-thirds full to allow for air circulation and movement.
  • Shake containers daily to help redistribute content and equalize moisture.
  • Inspect the container for condensation or stickiness during the conditioning period.
  • Reprocess in the dehydrator if any excess moisture is observed.

Why shaking matters: Toss the pieces. It also prevents clumping — if you notice pieces stick together, or there’s moisture condensed on the container walls, That signals excess moisture and the need for additional drying. Put your product back in the dehydrator and reprocess for a few hours.

Where and How to Store Your Dried Foods

Once the conditioning process is complete and no signs of excess moisture remain:

  • Transfer food to airtight containers and store in a cool, dark place.
  • Consider using food-safe desiccant packets to absorb any remaining humidity.
  • For longer-term storage, mylar bags or vacuum-sealed pouches can offer extra protection from light and air.
  • Always label containers with the product name and date.

When stored properly, dehydrated foods can maintain quality for up to one year. However, shelf life can vary significantly depending on storage conditions. A cool, stable temperature (around 60°F) extends storage time. In contrast, food stored in warm or fluctuating environments, such as sheds, garages, or near appliances, may lose quality more quickly. Conditioning is the final step that protects your dehydrated foods from spoilage and supports reliable, long-term storage.

Resources

Conditioning Dried Foods (PDF)