50 Powdered Foods That Last Forever

If you want a way to make certain foods last longer, have you thought about turning them into powder? Many powdered foods, especially those high in protein, are versatile and practical to use. Let’s talk about 50 powdered foods that last forever.

Of course, you won’t be turning a filet mignon into powder and expecting it to become a steak dinner later—that’s just not how it works. But powdered foods can boost meals, provide a steady stock of healthy options, and last longer than storing them in their original form.

As a bonus, powdered foods take up much less space on your shelf or in the fridge.

Here, I’ll share which foods work well as powders, how to store them, and the best ways to use them when you’re ready.

How to Turn Foods Into Powder Form

Using a dehydrator is probably the easiest way to turn many of the foods mentioned into powder. But don’t worry if you don’t have one—there’s no need to rush out and buy one just to give it a try. A regular oven works too.

Keep in mind, the process and timing can vary depending on the food. Some items might not fully turn into powder and may stay in a dehydrated state, like certain fruits. The best way to figure it out is by experimenting and learning as you go.

Foods that Can be Turned into Powder

You’d be surprised at how many foods can turn into powder. At first, I thought it would mostly be meat, but I was wrong. As I dug deeper, I found recipes for some foods. For others, I know they can be powdered, but I haven’t figured out the exact method yet.

Powdered foods include greens, vegetables, milk, meats, poultry, mushrooms, and eggs. Some other foods—like peanut butter, yogurt, honey, chia seeds, nuts, and even crickets—can also be powdered. However, I don’t have recipes for all of them.

When trying this, choose foods with as little sugar as possible. Fruits, for instance, are tricky. Although they can be dehydrated and stored that way, their high sugar content often makes them gummy during the powdering process. Personally, I’d stick with dehydration for fruits.

Now, let’s go over how to turn a few of these into powder.

Greens

Greens are a fantastic addition to any diet, especially for homesteaders, offering a nutrient-packed boost to salads, soups, sandwiches, and more. While fresh greens don’t last long, dehydrating and powdering them extends their shelf life.

You can dehydrate a variety of greens, such as kale, spinach, collard greens, beet greens, broccoli leaves, cauliflower leaves, carrot tops, parsnip tops, celery leaves, mustard greens, turnip greens, Swiss chard, lettuce, pumpkin leaves, radish greens, parsley, cilantro, basil, mint, rosemary, chives, oregano, sage, thyme, lemongrass, chervil, and even weeds.

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To begin, preheat your dehydrator to 95-115°F (a bit higher for greens, lower for herbs). Soak the leaves in a vegetable wash (2 parts water, 1 part vinegar, and 2 tbsp lemon juice) for 5-10 minutes to clean them, then remove the stems and veins.

This step helps with even drying, and you can compost or dehydrate the stems separately. Dry the leaves as much as possible using paper towels or a salad spinner. You can spread them in a single layer on the dehydrator trays, ensuring they’re not stacked. The drying process takes 4-8 hours. Also, once the leaves crumble easily, they’re ready to be blended into powder. Just pulse briefly in the blender, being careful not to overdo it, as they can turn to mush.

Using the Oven

If you don’t have a dehydrator, you can use your oven instead. Follow the same preparation steps, then preheat the oven to its lowest setting. Place the leaves on cooling racks and set them in the oven. It might sound odd, but leave the oven door slightly open to keep the temperature low and help air circulate to release the moisture.

Keep an eye on the leaves, but they should be fully dried in about 2-3 hours.

Vegetables

The process for turning vegetables into powder can vary, but they all require a dehydrator or oven. For onions and garlic, slice them and place them on a dehydrator tray or cooling rack, just like with greens. Be careful, though, as slices of garlic and onion might fall through the cooling rack, so it’s a good idea to line it with tin foil first.

Other vegetables, like carrots, asparagus, beans, tomatoes, and zucchini, should be blanched before slicing and dehydrating. This is just a small list; really, most vegetables can be turned into powder.

Powdered vegetables are great for boosting the flavor of soups, smoothies, or any meal. They also add extra nutrients to your daily diet.

Meat and Poultry

For turning meat and poultry into powder, I recommend using the oven. However, a dehydrator can also work. Here’s how you can do it with the oven: Preheat it to 200°F. Start by processing the meat or poultry in a food processor until you finely mince it, similar to ground beef or poultry.

Next, heat some oil in a skillet and cook the minced meat for 20-25 minutes, or until all moisture has evaporated. Then, spread the mixture onto a baking sheet lined with parchment paper. Bake it for 2-6 hours, stirring every 30 minutes, until it’s completely dried. The time may vary depending on the type of meat and your oven, so keep an eye on it.

Related: How To Dry-Cure Meat At Home

Once it’s dried and cooled, pulse it in a blender until it turns into a fine powder.

If you’re using a dehydrator, first cook the meat, then slice it thinly. After that, place the slices on the dehydrator trays and follow the drying time for your specific model. Once done, pulse the slices in a blender until powdered.

You can add this meat powder to soups, stews, casseroles, or just about any meal to boost protein and flavor.

Mushrooms

Mushrooms are known for their health benefits, including reducing inflammation, lowering cholesterol, and boosting the immune system. Plus, they taste great!

If you’re new to foraging for mushrooms, make sure to do your research first, as some can be harmful, though most varieties are safe to eat. Once you’ve found some safe mushrooms, you can turn them into powder by following these simple steps:

Start by washing the mushrooms thoroughly with water and a scrub brush or sponge. Then, slice them into thin pieces, no thicker than ¼ inch. Place the slices on the dehydrator trays and set the timer according to your dehydrator’s guidelines.

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After the slices are dehydrated and cooled, pulse them in a blender until they turn into powder. Just be careful not to over-pulse.

Storing Powdered Foods