Temperature matters most: dried food keeps roughly twice as long at 60°F as at 80°F.
Storage times
| Food | How long | Source |
|---|---|---|
| Dried fruit | About 1 year at 60°F; about 6 months at 80°F | Clemson |
| Dried vegetables | About 6 months at 60°F; 3 months at 80°F | Clemson |
| Dried vegetables | Use within 6 to 12 months | Alabama Extension |
| Dried herbs | Up to a year | Penn State |
| Homemade jerky | 1 to 2 months | USDA |
| Most dried food | About a year below 60°F; months at 80 to 90°F | Missouri Extension |
Make it last longer
- Condition fruit before storing.
- Pack in small amounts so you open less at once.
- Use airtight glass or vacuum-sealed bags. How to vacuum seal dried food.
- Keep it cool and dark.
