But, keep in mind that regular use and exposure to light and heat will significantly shorten the shelf life of your food. So, when possible, outfit a room with shelves and keep your food nestled safely in the type of environment it needs (like a cool basement or a dark closet) and it will last for decades. You can easily stash your food in the kitchen pantry if you have it packaged it in a jar. There’s a reason our forefathers built cold storage in basements-they’re great at keeping out light and the temperature stays naturally cool. And, by removing light and heat you also slow down the growth of microorganisms that will ruin all the hard work you have put in to long-term food storage. Without sufficient water and oxygen, microorganisms can’t grow. When you freeze dry or dehydrate food, you create a hostile environment for microorganisms. To prevent spoiling you want to eliminate three main things: Light, oxygen, and water. Packaging is so important because it is the only barrier between your food and the elements that can make it spoil. After all, all the freeze-drying in the world won’t do you much good if your food is improperly stored in containers and packaging that don’t preserve the integrity of the food. Whether you are putting together long-term food storage or simply want to have garden-fresh fruits and vegetables all winter long, the key to successfully preserving food is proper packaging.
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