Shelf 2 Table - Freeze Dried Foods

Shelf Stable Freeze Dried Food; Ingredients, Snacks & Meals!

Shop and stock up on a selection of Shelf Stable Freeze Dried Food. Menu includes Freeze Dried Fruits, Vegetables, Meats, Cheese, Snacks, Eggs, Meals, Sides, Desserts and more!

No Need for Fridge or Freezer, Convenient, Less Waste and Fewer Trips to the Grocery Store!

Great Tasting, Nutritious, Shelf Stable, Freeze Dried Food for Long Term Food Storage

Freeze Dried - Shelf Stable Ingredients, Snacks and Meals!

Perfect for Everyday Meals and Snacks and Long Term Food Storage!


Shelf Stable, Convenient, Nutritious & Flavorful

No need for Fridge or Freezer! Less Waste, No Prep & Fewer Trips to the Grocery Store!

Great Freeze Dried Meat Selection!


Freeze Dried Fruits - Desserts & Snacks!


Healthy Freeze Dried Vegetables!


Freeze Dried Cheese! Great "to-go" snack!


Freeze Dried Meals & Sides


Freeze Dried Soups & Stew!


Benefits of Freeze Dried Foods

Shelf Stable - Shelf Life up to 25 years*

Healthier - Locks in up to 97% of Foods Nutrition

Easier - Bye Bye Prep Time

Lighter - Great for Hiking, Hunting and Camping

Freeze Dry - Meat, Dairy, Eggs, Fruits, Vegetables, Treats, Meals and More

Save - Time, Money and Space - Less Waste

Tastier - Locks in Flavor and Freshness

Available - Quick, Unique and Healthy Snacks, Ingredients and Meals

Bye Bye Fridge and Freezer

Limit Trips to the Grocery Store

Emergency Food Storage

* Shelf Life may vary on Product and Storage Conditions.

What is Freeze Drying

Freeze drying is the removal of water from a frozen product using a process called sublimation. Sublimation occurs when a frozen liquid transforms directly to a gaseous state without passing back through the liquid phase. The process of freeze-drying consists of three phases: pre-freezing down to – 40 or colder, primary drying with a powerful vacuum and secondary drying. When completely dry, food is sealed in moisture and oxygen proof packaging to ensure freshness until opened.

Benefits of Freeze-Dried Food over Dehydration:

* Freeze-Dried Food retains original characteristics of the product including: Color –Form – Size – Taste – Texture - Nutrients

* Reconstitutes to original state when placed in water

* Shelf Stable at room temperature – cold storage not required

* The weight of the freeze-dried products is reduced by 70-90 percent, with no change in volume. The product is light weight and easy to handle.

* Low water activity virtually eliminates microbiological concerns.

* Offers highest quality in a dry product compared with other drying methods.

* Virtually any type of food or ingredient, whether solid or liquid, can be freeze dried

Shelf Life Comparison

· Freeze-Dried Foods – Up to 25 years

· Dehydrated Foods – Avg. 4 years

· Canned Foods – Avg. 3 years

· Frozen Foods – Avg. 2 years

You can Freeze Dry: Meats, Dairy, Eggs, Fruit, Veggies, Desserts, Meals and More!

Optimum Freeze-Dried Shelf Life:

o   Fruit – up to 25 years. (Except Apple and Banana Chips - 7 years)

o  Vegetables- up to 25 years. (Except carrots, peas, peppers, sweet potatoes - 8 yrs.)

o  Dairy20-25 years. (Except: Sour Cream Powder 10 years.)

o   Meat and Beans – 25-30 years

o   Scramble Whole Eggs – 10 yrs. (Egg whites – 3 years)

o   Desserts – 20-25 years

Opened Shelf Life- Once the product has been opened average shelf life is 1 year refrigerated for most items.

Shelf life is affected by how you store your food. At we package and prep our Freeze-Dried food sealed in moisture and oxygen proof packaging to ensure long term freshness.  To ensure the best taste and longest shelf life, store your food in containers in a cool, dry space (76 degrees or lower).

Rehydrating your Freeze-Dried Food

Just add water!

Some Freeze-Dried Foods like fruits, veggies, cheese bites and desserts you can enjoy right out of the bag! 

Meats – Place cooked meat inside a bowl filled with hot water. Let the meat absorb water until tender (takes just a few minutes).  Meat will only accept the amount of water it needs; so it can’t overhydrate. Remove meat from the water and pat dry or drain. Using hot or boiling water will hydrate items faster.

Fruits & Vegetables – All produce is delicious as a snack, even without rehydrating.

Fruit can be rehydrated in a variety of ways.  You can add to yogurt, smoothies, cold cereal (with milk) and hot oatmeal. It will automatically rehydrate. Or you can place in a bowl of cool water, cover and give it time to rehydrate.  You can add to pies, cobblers or create dessert toppings. Celebrate with fruit infused cocktails!

Vegetables can be rehydrated in a few minutes by placing in a bowl with cool water, cover and let sit. Once rehydrated you can prepare them as you would fresh vegetables. You can also add freeze dried ingredients to your recipes while adding more liquid. 

Breads or cakes can be rehydrated by wrapping with a damp paper towel and placing in a plastic bag for a couple of hours.

Full Meals – Slowly add hot or warm water to your meal until it reached the proper consistency. Warm the meal further in the microwave, stovetop or oven. On average, each individual serving requires 1 cup of water added.  Cover for 10-15 min.  Steaming foods such as lasagna or spaghetti back to life will help them looking appealing. (Add a cup of water, cover, and bake at 350 for 30-45 min.)