Frequently Asked Questions

Here are several of the most Frequently Asked Questions. We will update this page as we continue to get more questions asked. We also try our best to answer the most popular questions in our blog posts. Thanks for reading!

1. What is the difference between Freeze Dried and Dehydrated?
The process of freeze drying is the food is flash frozen and then placed in a vacuum chamber where a low level heat is applied to evaporate the ice without returning it to liquid form.  The process removes up to 97% of the water in the product.  Freeze Dried Foods have some major benefits.  It preserves the freshness, color and aroma similar to frozen foods while providing the shelf -stable convenience of canned foods.
The process of dehydrating food is the water is slowly cooked out of the product without actually cooking it.  They do shrink in size compared to Freeze Dried foods.  In my experience they do take longer to rehydrate as well.

2. How do I use oxygen packets?  If I put packets in a bucket, and the open the bucket to get some product, can I put the lid back on and they will be ok?  How many per bucket?
Typically, you use 1 oxygen packet per gallon. Fill your container with the food being stored, throw the oxygen packets on top of product and seal your container. The oxygen packets should not be left in the open for more than 30 minutes.
If you open your container to get product out, you should not re-use the oxygen packet.
Check out our "All About Oxygen Absorbers" post for more.

3. How do I know when my product was packaged?
The best way to know when your product was packaged would be by reading the lot number, located on the bottom of our Honeyville packaging. Because these numbers can be kind of difficult to read, visit our "Frequently Asked Page" on our corporate website to find out how to read the lot number on your product.

Can't find the information you're looking for? Send us an email at Blog@honeyvillegrain.com.

60 comments:

cabinprincess2 said...

If I add all dry ingredients to a Seal A Meal bag and seal it will it be the same as adding them to a jar and adding a air pack? It would take up less space for me but you never mention sealing bags so not sure I should use them. Thanks

Cookin' Cousins said...

Cabin Princess,

I've never worked with Seal-A-Meal bags, so I don't know if I feel good about suggesting it. Our Mylar bags work great and, when used with an oxygen absorber, seal our products very well with less space than a mason jar. I'd definitely suggest using those.

cabinprincess2 said...

Thank you, I guess I've missed your Mylar bags so I need to go look for them.

Anonymous said...

Is there a table for reconstitution of shortening, buttermilk, margarine powders? (i.e. pkg says mix 1/3 cup water to 1/2 cup powder....how MUCH does that make? If I need 2 cups of shortening for a recipe, how much powder would I add?

Cookin' Cousins said...

Typically the measurements on the package for shortening, buttermilk, and margarine equal one cup reconstituted.

Teresa said...

Was fascinated there was dry butter so I ordered some. The taste is wonderful!!! I did try to put it in a frying to melt to fry food and that didn't work. It didn't melt down to oil. I am guessing it won't melt or I did something wrong? If it won't melt how does it work in recipes?

Cookin' Cousins said...

Hi Teresa,

While our Powdered Butter will work in most every meal, it won't melt down to an oil, because it is a powder. You can use it in any recipe, but just remember that.

Teresa said...

Was just looking at the powdered shortning. That looks at if it turns into an oil for frying but you put the dry powder in the pan, not rehydrate it first? Also not rehydrate if used in a recipe?

Anonymous said...

How come Honeyville doesn't sell Spelt Flour. Spelt is the emperor of flours and makes the healthiest bread available. I can eaily go on Amazon and buy 35 lb bags of Spelt but not from Honeyville?

LindieLee said...

Are the almonds used in your almond flour raw? Are the almonds pasteurized and if so by what method.

Cookin' Cousins said...

Hi Linda,

Yes, the Almonds in our Almond flour start out raw and are processed in a facility that only processes almonds. The pasteurizing process is a blanching, which is a high heat water bath that removes the skins.

Joel said...

Hi.. I have the Gourmet Food Storage Handbook.. Can I substitute flavored TVP when it calls for beef and chicken?? Thanks

Cookin' Cousins said...

Hi Joel! Yes, you can totally substitute TVP for beef or chicken, though I'd recommend still including a little bit of regular beef or chicken in the recipe, just to ensure the taste. Great question!

Anonymous said...

My questions is regarding the recommended shelf life of the freeze dried products: most of your products say 10 to 15 years, other companies offering freeze dried foods give a 25 or even 30 year shelf life. Is there a difference? or is your company just being conservative?

Cookin' Cousins said...

Great question! Our shelf life comes from numerous tests done by outside companies and is based on how long the product will hold it's nutritional value. While some of our products my still be edible after the posted shelf life, their nutritional value drops drastically. Other companies have posted that their products have longer shelf lives, but they simply cannot back that up with any statistics or testing on their products. At best, their shelf life is simple a "guess" while ours is based on research, study, and testing the products for ourselves.

Anonymous said...

I am making a lot of the meals in a jar by Chef Tess.... when using the macaroni and pastas for the meals... are the ones out of the grocery store the same as she is using? I read where you can cook pastas almost done, the dehydrate them. Is Honeyville's pastas and egg noodles different from the ones in the stores?

Cookin' Cousins said...

You should be able to use store bought pasta and get the same results. Thanks for the question!

Anonymous said...

Question: I am trying to make the Artisan bread recipe submitted by Chef Tess (using HOneyville's Artisan flour). After 12 hours, the dough still has not risen. Has anyone else had this experience and, if so, how was it rectified. Since I have 50# of flour for this purpose, I hope I can figure out how to actually make bread!! Thank you

Cookin' Cousins said...

It sounds like a problem with the yeast to me. Your yeast may be too old or not strong enough. Test your yeast out by sprinkling a little bit in some warm water. If it doesn't start to bubble within 5 minutes, it's no good.

Unknown said...

I have a question about storing food in a jar. I have a vacuum sealer and was wondering if it is necessary to use an oxygen absorber at the same time if I vacuum seal the jars?

Cookin' Cousins said...

We always recommend using an oxygen absorber, just to make sure everything is sealed properly. You'd never want to open a can 10 years later, only to find out that the vacuum sealer didn't seal the container properly.

Unknown said...

Thank you for your reply, but it makes me think that, in theory, if the vacuum sealer did not seal properly and allowed air to get in the jars, then the oxygen absorber would not do much good either.

Anonymous said...

I have been looking for long term food storage for a severe celiac. I was wondering if your freeze dried foods and flours that either labeled as gluten-free or say "contains no allergens" are processed in separate facilities or on sterilized equipment so as to avoid cross-contamination?

Cookin' Cousins said...

It's not processed in separate facilities, but it is processed on equipment that is sterilized equipment that wheat is NOT processed on. Hope that helps!

Anonymous said...

recipes such as meals in a jar are
are expressed in terms of cups, tbsp. and tsp. Where on the site can I find how many cups, ect are in a can or pouch for your products. Example I would like to make 30 days worth of meals in a jar. how can I calculate the proper quantity of cans I need to purchase to accomplish my goal?.
A #_ can of freeze dried X contains how many cups?

yahoo said...

What other ingredients are in your dry peanut butter? I'm a diabetic and not having added sugar is important to me.
Vivienne

Cookin' Cousins said...

Hi Vivienne! We do have sugar in our Peanut Butter Powder. If you visit shop.honeyville.com and search for our Peanut Butter Powder, you'll find all the ingredients listed under the product description. Hope this helps with the confusion. Thanks for the question!

cabinprincess2 said...

Hi, I am wanting to make instant oatmeal pack with Freeze dried fruit in them for storage. How can I tell the actual amount in the cans to know how much to buy? Thanks

Cookin' Cousins said...

Hi Cabinprincess,

If you look at the description for each product on our page, you'll see that we list the amount in each can. You should be able to take that information and, based on the recipe you are using, calculate the amount each can will make. Hope this helps!

cabinprincess2 said...

Thank you so much!! I don't know how I missed that I think I focused on #10 can :)))

Anonymous said...

Can you reconstitute beef chunks and then freeze them in order to use within the one month window and keep the beef chunks frozen in the freezer longer?

Cookin' Cousins said...

Because the beef chunks re-hydrate so quickly, we'd recommend not re-hydrating and freezing them, but simply waiting to re-hydrate them until it's time to use them. Hope this helps out! Thanks for the question!

Julie said...

How do I safely store a partially used #10 can of product (in this case sour cream powder and butter powder)?

In The Kitchen With Honeyville said...

Great question Julie! In the case of your sour cream and butter powder, once the can is open, you need to treat it as real sour cream or butter. That means that it needs to be refrigerated. I'd suggest removing the contents from the can and placing them in a Mason Jar, then storing them in the refrigerator. If it hasn't been too long since you opened them, you may even want to drop an oxygen absorber in the mason jar to keep the original shelf life that it had sealed in the can. If not sealed, remember that it's real food and you probably only have 3-6 months lifespan in your refrigerator. Out of your refrigerator, a lot less! Hope this helps answer your question!

Salvatore said...

I am interested to know if your semolina is non-GMO (genetically modified). I am very concerned about genetic constructions that leave build-ups of glyphosate (aka roundup) in the human body.

Thank you

In The Kitchen With Honeyville said...

Hi Salvatore,

Yes, our semolina flour is completely non-GMO! What are you using it in?

Salvatore said...

I'm interested in making various pastas and I am very concerned about the GMO issue.

Thanks for the answer!

Anonymous said...

I am confused. In an earlier post, you said that if you opena can of pwder butter or sour cream that you need to put it in a mason jar, add an O2 absorber and refridgerate. If you need to refridgerate, then how can I add this to my meals in a jar or mylar bag and be shelf stable? I just ordered these products and if I have to refridgerate them, then not sure that I want them!!!!New Prepper!!

In The Kitchen With Honeyville said...

If you store your Meals in a Jar in a dark, cool place, away from sunlight, then the powdered butter and sour cream will be fine. Thanks for the question!

Sunny said...

Love your recipies, but I need recipies that are low-carb. My husband is diabetic and low-carb would really help. Thank you, keep up all the good work.

Anonymous said...

I bought the ingredients to make meals in a jar. I bought the 100 pack of oxygen absorbers. Can I store the ones I don't use in an airtight jar and use them at a later time?

In The Kitchen With Honeyville said...

Yes, you can totally store them in a sealed jar and use them again at a later time. Thanks for the question!

Anonymous said...

Today your Hamburger Bun recipe arrived via e-mail and was wondering when you substitute ground popcorn if you mean popped popcorn or popcorn seed/kernels? I have no idea what Teff is so it could mean either and it didn't say anything but fresh popcorn. Seed or popped? Been making our own hamburger buns for over 40 years now. Your recipes is quite different than any of the four different recipes we make. I kinda tend to go off the reservation but husband likes to color within the lines.

In The Kitchen With Honeyville said...

Great question! We actually mean ground popcorn seeds/kernals. Not popped ground popcorn.

GeoCar said...

If I use the mixed veggies with FD meat and rehydrate them should they be cooked or have they been cooked before FD? I understand that all is necessary is to warm them, in a Tin foil packet over the hot coals once rehydrated. Does that mean that they are already cooked then FDed?
TIA
GeoCar

In The Kitchen With Honeyville said...

Great question GeoCar! Yes, our Freeze Dried Meat has already been cooked before the freeze drying process, so all you would need to do is warm it up and serve!

cmak said...

all my cans are unopened at present. If I open them to create some of the meals in a jar but do not use all of the ingredients, how long will the remaining ingredients remain shelf stable, if re-sealed with O2 absorbers? would it be the same length of time listed on the unopened can? thank you

In The Kitchen With Honeyville said...

Hi cmak! Yes, if you reseal the products in a jar with an oxygen absorber, it should keep the same shelf life. Great question!

Anonymous said...

I've just bought your powdered peanut butter but am having great difficulty using it in my PB cookie recipe. Do you have a recipe for peanut butter cookies that uses the powder?
Thank you

In The Kitchen With Honeyville said...

We don't have a recipe on the blog yet using it in peanut butter cookies, but, if you reconstitute it, it should work exactly like peanut butter in any recipe that calls for it. I'd try reconstituting it first into regular peanut butter, then adding that to the recipe. I hope this helps answer your question, and we'll try to get a good recipe on the blog soon for Peanut Butter Cookies!

grammaog5 said...

What is the nutritional informational on the recipes

Anonymous said...

I just pulled out a meal in a jar that didn't seal, from April 2014, it has FD sausage in it, should I just toss the jar or is it safe to eat? Thanks!

In The Kitchen With Honeyville said...

It should be good if you eat it this week, but I wouldn't try to reseal it and store it again.

Anonymous said...

re the freeze dried sweet corn - says is organic but is it non-GMO. can it be ground into a meal in freeze-dried form or does it have to be rehydrated then dried in a conventional home method (oven, hone dehydrator etc). also, general question on all products, do you have any that are not processed in the same facility as peanuts. my daughter developed a fatal, literally, allergy to peanuts in her late 30s and can no longer risk being exposed to even minute amounts of peanut dust etc.

Ryan said...

Hi,

Who certifies that your non-GMO products are non-GMO?

thanks,
Ryan

In The Kitchen With Honeyville said...

Hi Ryan! We have a list of different groups and organizations that certify our products organic, depending on the product and where it originates from. Give us a call and we can let you give you the certification information for the specific product you're looking at.

Anonymous said...

Are all your products Non-GMO as well as organic?

In The Kitchen With Honeyville said...

We have a select line of organic products and all of our products, with the exception of our soy and bulk corn products, are non-GMO.

Anonymous said...

I'm confused about buying these and just using them for routine meal making. Suppose I buy a can of potatoes. How long can I open and close the container for use before it re-hydrates and goes bad?

In The Kitchen With Honeyville said...

The shelf life after it is open, if you choose not to seal it back up, varies from product to product. The best way thing to remember is that once open, treat it like fresh food. So with the potatoes, if you leave it open, in the can, it will probably be good for no longer than a month. We always suggest sealing all your remaining ingredients in a mason jar with an oxygen absorber, which you can purchase from our store website.