Home Freeze Dried Food is Easy to Make


    Filling the unit is easy. For meals or other prepared food items, simply cook your food and let it cool. Cut into small piece, or thin slices (if needed). Load the food on the trays; place the trays in the unit.

    For freeze drying fruits and vegetables, I prep them as I would for freezing or dehydrating. Blanching is recommended for vegetables, especially for cabbage family crops like broccoli. Without blanching, they may outgas during storage, potentially bursting the storage seal.

    If you want to freeze dry soup or liquids (like milk), you can do that, too. It helps if you reduce the amount of water to cut drying time, but you can freeze dry “as is”.

    You Can’t Beat Freeze Drying for Long Term Food Storage

    The shelf life of properly stored freeze dried foods is amazing. Low fat content foods like fruits, vegetables, lean meat, rice, noodles, etc. have a shelf life of 20+ years when packaged properly. Higher fat foods have a 10-15 year shelf life. No other food supply compares for long term food storage.

    Why bother with food storage that lasts so long? Because life happens. One year I might have an amazing crop of a particular item, then crop failures for several years. If there’s a job loss or an emergency, with my freeze dried food I know we’ll have a stash of food we actually like to eat.

    Food prices keep creeping up, so why not preserve food now to take advantage of lower prices? For more information on Fruit Processing Machine freeze-drying, including its history and applications, check out the links below https://www.gf-machine.com/product/vacuum-freeze-dryer/