Although the machine itself is a bit pricey, I am saving money by buying in bulk or on clearance, and I am able to store food for when we need it later.
4) I made a plastic shield to protect the main circuit board of the FDer. it simply slides into place and protects the top and both sides of the board from condensation.
The best choice I ever made when it comes to long-term storage food is getting a freeze dryer. I didn’t always think that. It was far more work than I imagined and the maintenance on the machine is annoying when it needs it.
Regular maintenance includes cleaning the lint filters, inspecting and cleaning heating elements, checking for any blockages in vents, and ensuring all moving parts are lubricated. Follow the manufacturer's maintenance guidelines for specific intervals.
If you store something with fats and oils in it, it can go rancid quicker than those without it. So again, something that has a higher fat content, it may only last about 10 years instead of 25 years.
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1) I installed a 3/4" wide high density closed cell foam in the gap between the front of the chamber and the back of the front panel - just what Harvest Right suggested except all the way around (the first picture shows the gap). Use your fingers to push it into place. It needs to be tight against the inside panel. I then installed a vapor barrier around the entire FDer chamber. I used 7mil plastic and clear packing tape.
The freeze dried food can be used for everyday eating, camping and of course, long term storage. I freeze dry as much as I can while times are good, I won’t plan to freeze dry if I go off-grid or don’t have electricity.
I freeze dry right now so I can have as much preserved food as possible. For me, it’s a lot cheaper in the long run, even with the initial investment and run time.
Foods with lots of seeds can be freeze get more info dried but usually take longer. That’s because the seeds hold moisture. If you’re processing strawberries, raspberries, blackberries, tomatoes, and kiwis you’ll need to add extra time. I like to add at least 12 hours when processing these foods.
If you don’t have the time or money, or if you believe the food crisis will hit hard very soon, then it makes more sense to buy freeze-dried food instead.
Another best practice is to set up a station. This will take space. Having a freeze dryer, freezer, prep table, and processing area all together has been a good decision. It can all be done in a large kitchen, but the machines are noisy and a freeze-drying project can take up a lot of space.
Depending on how you want to use freeze dried food, it doesn’t have to be reconstituted. There are some freeze dried foods I like to powder in my blender or food processor and then add to other foods. These powders can be used in smoothies, soups, and baked goods.
Howdy! My harvest right commercial freeze dryer name is Morgan I’ve been prepping for over 10 years and teach others to be prepared for emergencies and disasters. Learn more!