Have you ever tossed out spoiled produce or leftovers? How about those cans of food that are nearing their expiration date sitting on the shelf at the back of your food storage?

It's so much easier to stay on a low carb diet when you have things to nibble on. I've been drying meatballs (cut them in half first), and they make a fantastic savory snack. I'll post to the Tried and True thread when I get a chance.

Suitable placement of food around the freeze drying trays is much more than simply an aesthetic option—it’s a science. Making sure an excellent distribution, without the need of overpacking, is essential for reaching a dependable freeze drying end result.

I have one of those hand held heat guns (inexpensive from HF), but I was afraid of accidently burning the insulation. My gun gets very hot! I do the same technique with a fan, shock the ice and listen for the cracks as it separates from the chamber wall.

And once you have resolved your issue I hope you will stay around and talk to us all about what you have been drying in your machine, etc.

22F, achieved by dividing nove hours by 110F (the difference in food temps). We both know that the FDer doesn't do linear as the temps fall faster early on and slowly peak to max low temps, but the food freeze time might be a tad more linear than the FDer as food is denser and must be frozen throughout.

Trust the machine. It will let you know when website it thinks the food is done. Once the cycle has finished, you can check the food to see if it is completely done. If so, you can remove it from the machine and package it. If the food isn’t done, you can add time.

Isolated pump by capping the stack (no meter to measure pressure, but no bubbling after a very short pumpdown - pump sounded normal for a high vacuum situation)

The evaporator coils that touch the surface of the stainless steel vacuum chamber reach about -42 F. With food in the chamber and because the location of the thermister is on the middle shelf of the four shelves, the temperature it records is going to range from -25 to -30 F in the 9 hour default freeze time. This temperature is very adequate for freeze drying the food.

Are we trying to rip people off? On the contrary, our beef cubes are actually an exceptional value considering the four-pack offers 48 adult servings with 24 grams of protein each.

The right drier for the job, regardless if it is for mass industrial use or small batch pharmaceutical ones, can dramatically increase productivity, minimize waste, and save money in the long run. In this article, the process and techniques of freeze drying, the necessary features when picking a freeze dryer, the use of it in pharmaceuticals and food, and the future of the industry are discussed.

You can freeze dry soy and almond milk as well as most non-dairy yogurt, sour cream, and cream cheese substitutes. This has been especially helpful in avoiding food waste, as my son is the only one who uses the non-dairy substitutes, and he rarely is able to finish them before they go bad. I just throw them in the freeze dryer for him to eat later.

The next way to save money is to watch Harvest Right's website for seasonal sales and promotions. Sometimes, patience pays off in the form of significant discounts.

You can choose to season meat either before or after Know More the freeze drying process. I prefer to season cooked meats before processing and leave raw meat unseasoned. Then the meat can be seasoned later before it’s cooked.