Rehydration Instructions

As a general rule, to rehydrate freeze dried foods, place the product in a dish or bowl and cover with preferred liquid such as water, milk, broth, tea, juice, etc. for 10-15 minutes.  Once the food has completely rehydrated, drain off any remaining liquid. For faster rehydration, hot or boiling liquids work great. 

Most of the time, having a precise liquid measurement is not necessary. As you rehydrate different foods, you'll discover the method, type, and amount of liquid you prefer. 

Not all foods rehydrate to their original shape and texture. Meats will generally return pretty close to their original state. Most fruits and veggies tend to become softer and are best used in recipes. Rehydrating powdered foods like those used in baking will generally require  adding water back in more slowly so as not to over- or under- hydrate. 

1.  Pour Method is where you slowly add hot liquid to the food to ensure only enough liquid is used to rehydrate. This avoids oversaturation. 
2. Soaking Method is where you place the food in a bowl and cover the food with water (hot or cold, depending what you're rehydrating), and allow it to soak 10-15 minutes until rehydrated. Pour off excess liquid before consuming food.
3. Water Spraying Method is where as the name indicates, you'll use a spray bottle to spritz food with a light spray to rehydrate. This method is excellent for foods requiring very little moisture such as cheeses, berries or other delicate foods.
4. Damp Paper Towel Method is where you place the food in a zip top bag along with a damp paper towel to rehydrate, checking the food every 10 minutes or so. 

1. Heat Sensitivity: Be aware that hardier foods are best rehydrated with hot liquid, while others, like fruits and veggies, should be rehydrated with either room temperature or cold liquid.  
2. Rehydration Times:  Time required for full rehydration can vary from a few minutes up to 20 minutes or more, depending on the food and method selected.
3.  Food Safety:  Always keep food safety in mind. Remember, freeze drying is not a "kill step" for bacteria or other food borne pathogens. If rehydrating meats or other foods that would be susceptible to germs, ensure they reach the safe minimum internal cooking temperature within a short period of time after rehydration, and store unused, rehydrated portions in the refrigerator.  
4. Cooking: Rehydrating in hot liquid doesn't necessarily mean the food is also cooked. Additional steps may be needed to complete the process. Rehydrating separately from cooking is sometimes necessary, but not always. Many times you can cook and rehydrate simultaneously; an example would be adding freeze dried vegetables to soup. 

Feel free to get creative with your rehydration efforts. More than just water are acceptable for use in rehydrating. Here are some ideas: 

1. Water - hot, boiling, steam, cold, room temperature
2. Milk
3. Broth
4. Juice - fruit, vegetable, aloe
5. Tea
6. Coffee
7. Sports drinks
8. Pickle juice

For peak quality and freshness, it's best to use rehydrated food within a few days and observe the following tips:

 Specific Storage Recommendations:

• Refrigeration: Store most varieties of your rehydrated freeze-dried foods in the refrigerator, away from heat and direct sunlight. 
• Airtight Containers/Proper Packaging: Use airtight containers to prevent exposure to air, moisture, and light. 
• Proper Rehydration: Ensure the food is fully rehydrated before storing to prevent mold growth. 
• Moisture Check: Regularly check for any signs of mold or spoilage during storage. 
• Proper Cooking: If rehydrated food is intended for cooking, ensure it reaches a safe minimum internal temperature. 
• Use Within a Few Days: Rehydrated food is best when consumed within a few days for optimal quality. 
• High-Fat Content: Foods with high-fat content, like meats or dairy, may have shorter shelf lives. 
• Light and Heat Exposure: Minimize exposure to light and heat, as they can degrade the quality and shelf life of the food.