Great info. Ok, I properly stored dry foods and time has gone by. Now I am opening my food to eat. Where can I find tips or guidelines in determining if the stored food is eatable? Or do I just do the math, or smell and taste or roll the dice?
Yes, pretty much, do the math, smell, or (if you're brave) taste. There are some further guidelines and signs to look for on this page: Safe Food Storage
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I have been freeze drying for a little over 6 years, but at times I think I have enough food stored up then I think again and say to myself, "No, I don't …