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Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

WHAT IS FREEZE DRYING?

The most basic explanation of freeze drying is that it’s dehydrating (extracting water from your food) while in a frozen state.

No it’s not freezer burnt

No it’s not like using a dehydrator.

So???

Dehydrating uses HEAT for water extraction

Freeze drying uses cold and sublimation to extract water.

The results: drastically different food preservation methods.

Dehydration leaves food chewy, gummy or leathery.

Freeze drying leaves a crispy or powder texture behind.

Freeze dried foods will last longer and retain 97% of its nutrients. It also maintains its shape (unlike dehydrated food that wrinkles)

So why freeze drying?! I can preserve foods that need to be pressure canned by using the freeze dryer instead!

When properly stored (sealed) food is shelf stable.

For items like meat, I can have a jar of ground venison ready for dinner that just needs to be reconstituted (rehydrated) usually by way of adding to a sauce or chili (my preferred way) or even just water.

It’s already cooked and I don’t have to worry about it going bad if say the freezer dies (knock on wood) or power goes it. It’s cooked and ready to be used.

PRO TIP: save yourself time and energy by doing extra steps now and your future self will thank you! Cook your meat ahead of time now. Store it properly with an oxygen absorber and vacuum seal it.

PLEASE DONT TRY FREEZE DRYING THIS AT HOME….

Don’t try to freeze dry heavily sugared items like honey, maple syrup, or jam. These foods just don’t freeze or dry out. They’ll make a HUGE mess! And you’re not going to want to clean it up.

Don’t try to freeze dry HIGH fat foods like butter, hot dogs, sausage.

Don’t freeze dry peanut butter or chocolate water will be extracted but fat & oil will remain.

What makes food go rancid?! FAT!

Now there are a few exceptions and rules!

1. Drained sausage MIXED into a gravy will freeze dry and will do well but the shelf life will be less than anything lean (little to no fat)

2. you can add water to help fat float when skimming & straining

3. choose the highest and leanest meat possible

IF you’re really jonesing for some butter, honey or peanut butter for your pantry layers, buy from a commercially dried company like Hoosier hill farm or augason farms

What freeze drying questions do you want answered?

follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome

We have a medium freeze dryer from Harvest Right.
Interested in purchasing, head check out HARVEST RIGHT

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

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