Storing dried fruits at home

In general, preservation is nothing but a fight against bacteria and their reproduction.

apricot preservation

Airtight storage of dried apricots

The most ancient method is drying, which removes most of the fruit's moisture, creating an unbearable environment for bacteria.

The storage or preservation of food for the months outside the ripening and harvesting periods is not only a matter of food!

It provides our energy needs and supplies us with vital trace elements and vitamins in winter, essential for maintaining our health.

It is therefore worth looking into this carefully: how do we store dried fruit?


In the table below, you can see what vitamins dissolve in and what they are sensitive to.


Sensitivity and dissolution of the vitamin content of fruits

What is it sensitive to? 

What does it dissolve in?

Vitamin Month Oxygen Light Water Fat
B 1 (thiamine) X X
B 2 (riboflavin) X X
B 5 (pantothenic acid) X X
B 6 (pyridoxine) X X X X
B 7 (biotin) X
B 9 (folic acid) X X X X
B 12 X X X


Vitamins can also be damaged by heat, light, oxygen, and chemical changes (vitamin C and folic acid are especially susceptible.

The table comes from a Hungarian website  "Does vitamin remain in preserves?" The article is available here (

We recommend it to those who are interested in the topic.

 dried fruit storage

Dried fruits in vacuum containers


Drying is the best-performing preservation method in terms of maintaining vitamins and minerals.

However, if exposed to light, oxygen or air, this performance will deteriorate, and the dried fruits will lose most of their vitamins.

To prevent this, we recommend our vacuum packaging system, where you can conveniently store your favourite dried fruits airtight without risking icing.


You can store the food in cheap mason jars protecting it from the damaging effects of oxygen.

You can review the aspects of choosing vacuum storage containers in tabular form.

Please look at the central column on the right side of the table. It is striking that most vitamins are water-soluble.


If you don't freeze the dried fruit or other fruits and vegetables air-tightly, icing will occur. Since ice is frozen water, vitamin loss can be expected.

Even by frequently opening the refrigerator, a significant amount of water condenses on the food, which dissolves and absorbs the vitamins to some extent.

This ice water is usually not consumed when it is thawed.


Therefore, the best way to store dried fruit is to keep it vacuum-packed in the freezer.