There are companies that specialize in freeze-dried foods.
There are two approaches:
- ready-to-eat or individual ingredients.
The cost is more than buying raw ingredients and packaging them yourself but if time is of the essence, this may be a solution for you. These items are reconstituted with hot water.
Each unopened can will last for 25 years or more.
For MREs [meals ready-to-eat], the menu choices are typically sold in sealed coffee cans with 10 or more meal servings in a can. Menu choices include breakfast, lunch and dinners. One of the best-known and most reputable is Mountain House.
For individual ingredients, Thrive Foods focuses on a large array of choices covering most food groups like grains, dairy, legumes, fruits, vegetables and meats. Their approach is that you create your own meals by choosing the individual ingredients you want to put together for a meal.
The only caution about these foods, particularly with MREs is to ensure you actually like the meal choices. If this is the solution for you, consider buying sample packs to try before purchasing large quantities.
Dehydrating your own foods is easy enough to do and will provide you with additional meal-time ingredients.
Typically, one lb (approx. half kilo) of vegetables or fruit will dehydrate down to 2 ounces (60g) taking up less space and less weight.
Dehydrated fruits are an additional option for including natural sugars in your diet. Toss a teaspoon of fruit in your cereal, bread recipes, use as snacks, etc.
Similarly, dehydrated vegetables can be added to meals as a side, in a casserole or in soups.
This is a great option for those who cannot grow vegetables and fruits year-round.
Food longevity: Dry food and Mylar bags
Any dry food can be “mylar-ed” :
- dehydrated fruits,
- herbs…you get the idea.
One can purchase mylar bags…typically 4 millimeters thick… and purchase some oxygen absorbers….in package deals…Check out Amazon or Walmart online.
Mylar bags come in various sizes…as big as able to put 5 gallons to as small as one cup…
My recommendation is use 1 gallon sized bags for foods and quart-sized bags for herbs and spices…because once a Mylar bag is open…the shelf life clock starts to tick…Opening a 5 gallon can of anything could mean it goes bad before it gets used up…
The key with Mylar bags is the oxygen absorbers…Place 500cc minimum for a 1 gallon bag [more for loose pasta] and 300cc in a quart sized bag. This ensures there is no oxygen left so nothing can grow or spoil…
Any food sealed in mylar with appropriate amount of oxygen absorbers will last 10 years or more