03/15/2024
I guess I should have posted this before, but those interested in what freeze drying is all about.....
WHAT IS FREEZE DRYING?
Freeze drying is food preservation using a low temperature process that involves first freezing the food to between -30ºF and -50ºF. At this low temperature, water turns into a gas or v***r. A vacuum pump is used to create a high vacuum in the chamber, this causes the v***r to be removed with the vacuum. The vacuum process continues as the food is gradually warmed until it is completely dry.
When the food is completely dried, it is ready to be stored. All items can be stored in mason jars or Mylar bags. An oxygen absorber is sealed in the container with the food to help maintain freshness.
Foods that are freeze dried maintain 93-97% of their nutritional value and can last, if stored correctly and remain airtight, 25-30 years.
Foods that are freeze dried can be reconstituted or eaten as dry food. Totally up to the consumer!
LIGHT SENSITIVE
Food that is freeze dried tends to be light sensitive. Light will sometimes change the color of the food, but not the flavor. Freeze dried food should be kept in a dark place until used whenever possible. (When Mason jars are used, store in paper bag or in something dark that will not allow light in).
Freeze dried candy will shrivel or shrink in direct sunlight or heat.
MOISTURE SENSITIVE
Foods that have been freeze dried want to re-absorb the water that has been removed from them; so if you leave some freeze dried fruit (or candy or other foods) open on a humid day, it will absorb the moisture from the air like a sponge. It will not absorb more than it originally had, but if you want a crisp or crunchy freeze dried food item, make sure you keep the container sealed and away from moisture!
HOW TO USE FREEZE DRIED FOODS
Freeze dried food can be eaten directly out of the package or it can be reconstituted in water or broth and cooked. When you reconstitute freeze dried food, remember that the food will NOT absorb more water than it originally had, so if you add more water than is needed, no worries just drain it away!
NOTE: When eating freeze dried food while it is still dry, let it sit on your tongue for a moment or two to absorb the moisture in your mouth…taste the flavor! Freeze drying seems to intensify the flavor of things! In reality, you are putting something very dry into a wet mouth and when you do that, you wake up your taste buds!
THINGS TO REMEMBER ABOUT FREEZE DRIED FOODS/CANDY
Anything, food, candy, powder, that is freeze dried will attract moisture in the air, so you want to limit the time the bag or jar is open, otherwise, things become soft or damp.
Any food or candy that is reconstituted will not absorb more water than it has released. To reconstitute freeze dried meals, just add water, much like with Ramon Noodles. I usually start with 1 cup of water then add more water if necessary. With items like cheese, extra water can be drained and tossed or used elsewhere.
The freeze drying process will not ‘finish cook’ foods like normal canning and dehydrating processes do. If your product was under cooked when it was freeze dried, it will be under cooked when you reconstitute it.
FOODS THAT DO NOT FREEZE DRY WELL
Fatty foods do not freeze-dry well. If you are freeze-drying meats with a high-fat content like sausage; always cook first, drain the extra fat off, and then pat with a paper towel before processing to absorb as much fat as you can before freeze drying.
SOME high-fat foods that do not freeze-dry.
• Peanut Butter/ nut butters
• Chocolate
• Butter
• Lard
High sugar foods also do not freeze-dry well. Anything syrupy or concentrated sugary liquid is going to be a mess. This is why my pineapple juice exploded all over the inside of the Harvest Right. I could have watered it down and would have had better success. Candy seems to do fine (certain candy). I’m thinking it’s because it actually has less sugar content than some juices and it’s in solid form.
Some definite don’ts when it comes to freeze drying sugary food.
• Honey
• Juice concentrates
• Syrups
• Jams/jellies
WHAT ARE POWDERS USED FOR?
The powders I make have no added sugars, preservatives or additives of any kind. That being said, sometimes they clump if moisture gets to them.
If you can freeze dry it, you can powder it! I make powders using fruits, vegetables, meats, broths, milk, eggs. I have even freeze dried maple sap and got maple sugar powder! (That took a long time, but the sugar is delicious!!)
These are concentrated powders. Garlic powder is only garlic, apple powder is only apple, there is nothing added. It takes 12 ounces of freeze dried strawberries (about 6-9 pounds wet) to make 2 ounces of strawberry powder, so a little goes an l-o-n-g way!
The only exceptions are the SUPER GREENS and REVITALIZING LEMONADE, which have multiple ingredients, all pure and natural, nothing artificial and no preservatives, no added sugars.
Anything that is freeze dried; food, candy, powder, WILL attract moisture and find it!!
Powders can be used to flavor anything, depending on personal appetite.
• Add to water for flavor.
• Add to your favorite recipe in baking/cooking to add extra flavor.
• Add to smoothies, ice cream, and yogurt to change or enhance the flavor already there.
ADVANTAGES OF FREEZE-DRIED CANDY
(or other food)
• It is very flavorful since only the water has been removed.
• It is very light which makes it great for hiking, camping, etc.
• It maintains 93%+ of its’ original nutritional value.
• It will last much longer and taste great up to 25 years from now.
• Of Course, candy is usually consumed very quickly!!
