Freeze drying removes water from food.The texture of freeze drying food affects it more than other preservation methods, like canning or freezing.Since it's so light, freeze dried food is great for backpacking or storing in an emergency kit.You can learn how to choose what to freeze dry and process it using one of several freeze-drying methods.
Step 1: You can choose the types of food you want to freeze.
Foods with a lot of water work well for freeze drying.The structure remains the same after the process.Fruits like apples, bananas, berries, and persimmons hold up well.Vegetables include potatoes, peppers, carrots, sweet potatoes and parsnips.Try freeze-drying chicken breasts, cheese, and even entire meals, like spaghetti and meatballs, after you're familiar with the process.The freeze-drying process can be used to preserve food.Dry ice cream can be frozen in a vacuum chamber freeze dryer for a fun treat that doesn't need rehydrating or melting in your mouth.
Step 2: Pick the best food possible.
It's important to freeze dry food at the peak of its freshness to make sure it tastes good when reconstituted.When they are fully ripe, fruits and vegetables should be freeze dried.After it has been cooked and cooled, meat should be freeze dried.As soon as the meals have been cooked and cooled, they should be freeze dried.If you store them in the refrigerator for a few days, they will taste like leftovers when you reconstitute them.
Step 3: Foods that are freeze dried will not taste good reconstituted.
The freeze-dried version of fruit doesn't need to be reconstituted because it tastes good.Spaghetti and freeze dried meat will need to be reconstituted with some kind of liquid in order to make it usable.It won't be possible to freeze dry foods.The texture of bread is so dependent on freshness that it is not a good choice for freeze drying.It's not a good idea to freeze dry cake, cookies and other yeast-based foods.
Step 4: Food can be dried for freeze drying.
If applicable, wash and dry the food thoroughly.Place the food in small pieces.Cut apples, peppers, potatoes, and other fruit and vegetables into small chunks to remove the water from them.
Step 5: The food should be placed on a plate or tray.
The pieces of food should be spread out.
Step 6: The tray needs to be placed in the freezer.
Make sure the freezer is empty.Don't open the freezer while the food is cold.This will cause ice crystals to form on the food.If you have a deep freezer, use it.At the lowest possible temperature, the food should be frozen.
Step 7: It's best to keep the food in the freezer.
All of the water will be removed from the food over the course of several weeks.To make sure the food is completely freeze dried, remove a piece and allow it to thaw.The food isn't freeze dried yet if it turns black.
Step 8: The food should be kept out of sight.
Once the food is completely dried, put it in freezer storage bags.If you want to store the bags in the freezer, you have to push out the air and seal them.
Step 9: The food should be placed in freezer bags.
The food shouldn't bunch up in one corner if the bags are laid out flat.Before you seal the bags, push out the air.The bags need to be sealed.
Step 10: The freezer bags should be placed in a large cooler.
Dry ice should be used to cover the food.Gloves and long sleeves are required for handling dry ice.If you have a lot of bags of food, use alternate bags and dry ice until the cooler is full.
Step 11: The cooler needs to be placed in the freezer.
After 6 hours, cover the cooler with a lid.If the dry ice is still there, check the cooler after 24 hours.The food is ready for storage if it's gone.Since the gas from the dry ice can build up in a sealed container and cause an explosion, it's important to not seal the cooler tightly.
Step 12: The bags of food are in the cooler.
You can put them in your emergency kit or in the freezer.
Step 13: Food can be placed on a plate or tray.
The pieces of food should be spread out.
Step 14: The tray should be placed in the freezer.
Make sure the freezer is empty.Don't open the freezer while the food is cold.This will cause ice crystals to form on the food.If you have a deep freezer, use it.At the lowest possible temperature, the food should be frozen.
Step 15: The food needs to be pulled out of the vacuum chamber.
The temperature should be 10 C.Depending on the set parameters, the process should be completed within a week.Wait for the right time to make sure the freeze-drying is complete.
Step 16: The food should be placed in air-tight containers.
You can keep these containers in your pantry or emergency kit.
Step 17: The food should be removed from the package.
Place it in a container.
Step 18: Water can be boiled on the stove.
The water should be removed from heat when it reaches a boil.
Step 19: The food should be covered with some of the boiling water.
As it absorbs water, it will fill out.Pour a little more over the food if it seems like it needs more water.Continue until the food is reconstituted.