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Pretty easy- you've got this!

Dehydrated food will still have anywhere from 5-30% moisture, so that is a consideration. Make sure food is really dry AND conditioned. A jar with a seal of some sort alone is good typically for 6 months to 18 months, but keep it away from light- which will cause it to deteriorate faster. For longer term storage, a good quality mylar bag (7 mil each side) with a properly sized oxygen absorber may keep the food good for up to 10 years. Meats with fat may go rancid earlier. Best to use those within 3 years.

It truly is heartbreaking to read about. It is so easy to think "it won't happen to me". Unfortunately, it is getting to be more common, and definitely makes me appreciate the fact that we have some ready to eat options. It also factored in to our buying a freeze dryer earlier this year.

If I was going to guess, I would say about 1/4 inch.

@@DryItCanIt thank you!

First, we have to both acknowledge that this would not be approved or tested by the UDSA, so neither of us can assure it's safety. Crust by nature has flour and that may impede temperature getting to the safe zone. I personally would not be comfortable with 10 minutes. I would suggest hot packing, using 8 oz jars and then following the directions here for pints. But know the temperature is not going to get above (or maybe not even to) boiling. If I were to pressure can, I would want at least 20 minutes. nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/pie-fillings/apple-pie-filling

@@DryItCanIt Thank you. That is very helpful.

It really came down to the customer service complaints of the bigger brand mostly. But after reading the reviews from those that had both this machine and the bigger brand, most felt this was a more solid machine. I liked also that it had a candy mode (though others have that now too) and the thermometer option was a nice feature. I think Blue Alpine is another brand worth exploring, but they were just coming out when I purchased my machine. Now, that said, I want to be up front and tell you that I am an affiliate now for Stay Fresh. But I never would have reached out to them to get that had I not loved the machine. And if you buy one, and use my code DRYCAN, you can get $50 off. :-)

thanks, and I appreciate your time!

THANK YOU! I so appreciate when someone takes the time to comment!

If you try it… You’ll be hooked! Works darn near every time

@@DryItCanIt 160 kids, 160 bags… and this definitely helps! :) thank you!

I am still learning! :-) After having it a few months, go back and read the manual- it all starts to make more sense. LOVE my machine too, and there is so much that can be done with it!

You can! In fact you can do slices also and they are like cheese crackers. Pepper Jack does best in smaller strips for some reason. Thanks for watching and I hope you subscribe to the channel! :-)

@@DryItCanIt I subscribed about halfway through the video! 🥰

@@marylamphere2112 you made my day! 🙂

Appreciate the feedback- thank you.... and thanks for watching!

I know what you mean, sometimes what is so familiar, never occurs to us to do it differently. Thanks for watching!

@@DryItCanIt🙏

Thanks for reaching out. I posted the recipe in the description so that you can grab it there now. I'm in the process of taking my website down, and just had not moved that recipe over to UA-cam yet-but have now! :-)

You are partially correct. Clear jel has been approved, but I think only for four specific recipes. Approved recipes of any type are only approved if the tested recipes are followed EXACTLY with absolutely no variations. My recipe does not follow that, so is technically not an approved canning recipe.

wow! You know how to make a girl's day! Thanks for your kind words, and for watching!

I know it works for me almost all the time. And given I also like to dehydrate or freeze dry bananas, that trick helps cut a bit of time!

yup- they are pretty good year around!

@@DryItCanIt NO LIKE NOW THERE AFTER ME

he-he- If you watch more of my videos, you will see I often have dishes not done from the day yet!

Thanks for watching!

@@DryItCanIt I really like your channel. I made 7 fillings last night and only 3 sealed. The reason why I am sure is I filled them up too high. I am going to have to freeze the fillings. I like the way you present, work hard, and put together your videos. I am glad the algorighm got me to you.

@@penelopetempleton3585 You are so kind- thanks for making my day! I would suggest trying to remove some of the filling and process again. Make sure your rims of the jars are clean and use new lids. Also you can use jars of water if needed to meet the minimum number of jars needed to get proper pressure in your canner. I think you will like the texture better redone, than frozen. :-)

I know- right! Can't figure out why but works almost every darn time

I respect your preference, and clearly state this is not a USDA approved recipe. In fact, many do not understand that approved recipes must be followed exactly with NO variation whatsoever. But only a a limited number of recipes really have ever been tested. And I agree that just because my data says safe, does not make it safe for another. I also realize that many do not realize that fried eggs according to the USDA must be cooked so that yolks and whites are solid, and here is the link to that: www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-egg-safety#:~:text=To%20prevent%20illness%20from%20bacteria%3A%20keep%20eggs%20refrigerated%2C,will%20usually%20say%20that%20they%20have%20been%20treated. One does not have anything to do with the other necessarily, but each must decide what works best for themselves and their family.

Thanks! and thanks for watching :-)

I think many inventions come from an original idea- including recipes! Harvest Right has worked for many, and while they have been bigger, it was the frequent complaints about the customer service that started to steer me in a different direction. Stay Fresh also included a candy mode (which Harvest Right then added as an update) and I liked the built in thermometer feature also. Blue Alpine seems like it might be worth exploring for someone considering a purchase, and was just coming out when I purchased.

@@DryItCanIt , , HarvestRight brought candy mode out in June of 2022. STayFresh came out in July if 2922 and did not have a Candy Mode until November of 2022. The thermometer probe only can measure the piece of food that it’s inserted into. It’s a gimmick. BTW, HarvestRight had a CEO which used to call customers as well. In the first 2 years. Just like Stay fresh and Blue Alpine. HarvestRight can’t really do that any more with. Over a million units sold in the last 10 years. Yes, I’m a 9 year HarvestRight multiple unit owner. 2014 to 2023 and years in between. Please make sure that you have your facts strait when presenting them.

@@kimmididwhat I'm glad your unit is working well for you, because as we both know, they are an investment. I am simply sharing my experience and preferences. Thanks for the update on dates of introduction! :-)

They are not cheap- expect to spend at least $500 for a food grade data logger that will measure temp and pressure. Search online for food grade data logger.

We all know that cake and cake mix are not approved items… That said I find cake mix works just fine. Usually about 30 to 35 minutes in the pressure canner and only fill your jar about half full. I would not suggest doing this in anything larger than a pint, however.

@@DryItCanIt Thank you!

I have the Presto electrci canner and love it! linktw.in/AfSUWJ

Too many variables to give a definitive answer, but if using a bottom crust, bake that for about 10 minutes, then remove from oven and cool. Add filling then top crust. Cut vent holes. Bake at 350-375 degrees for 25-40 minutes until golden crown. Sometimes foil on the very top if it browns too much and the edges are not yet done.,

Sorry about that - I am in the process of moving the recipes to the description of the video, and have added that now, so you can find it there now.

@@DryItCanIt Thank you!

Sorry about that- I am moving everything over to UA-cam, so posted it in the description now:, but here it is if this is easier for you: Yield: 6 servings Size Jars to Use: Half-pint (8 oz) mason jars Justification for Processing Time: Processing time in a pressure canner is necessary to ensure that the cake is safely preserved and the jars are sealed properly. Given the temperature of 240 degrees reached by the pressure canner, a processing time of 40 minutes is recommended to ensure the cake cooks fully and achieves the desired texture while maintaining safety standards for canning. Ingredients: 1/4 cup unsalted butter, melted 1/2 cup packed brown sugar 6 pineapple rings 6 maraschino cherries 1 1/2 cups cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup pineapple juice - Whipped cream or vanilla ice cream (optional, for serving) Instructions: 1. Preheat the pressure canner according to the manufacturer's instructions but do not preheat the jars 2. In a small bowl, combine the melted butter and brown sugar. Divide the mixture evenly among the five half-pint mason jars, spreading it across the bottom. 3. Place a pineapple ring on top of the brown sugar mixture in each jar and press a maraschino cherry into the center of each pineapple ring. You may need to cut the pineapple rings and use part to fit but do not overlap 4. In a separate bowl, whisk together the flour, baking powder, and salt. 5. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. 6. Gradually add the dry ingredients to the butter mixture, alternating with the pineapple juice. Begin and end with the dry ingredients, mixing until just combined. Do not overmix. 7. Divide the cake batter equally among the mason jars, pouring it over the pineapple and brown sugar layers. Leave about ¾ inch of head space at the top of each jar to allow for expansion during processing. 8. Wipe the rims of the jars clean and place the lids and rings on top, tightening them finger-tight. 9. Carefully place the filled mason jars into the preheated pressure canner, ensuring they are upright and not touching each other or the sides of the canner. 10. Lock the lid of the pressure canner in place and bring the canner up to the recommended pressure for your altitude. Process the jars for 40 minutes. 11. After the processing time, turn off the heat and allow the pressure canner to naturally release the pressure. Once the pressure has fully released, carefully remove the jars from the canner using jar lifters and place them on a towel-lined counter-top to cool for at least 12 hours. 12. If any jars did not seal after 12 hours, refrigerate and consume those cakes within a few days. 13. To serve, run a knife around the edges of the cakes, invert the jars onto individual plates, and gently tap the bottoms to release the cakes. The shorter 8 inch jars seem to give the best presentation.

for the recipe, 3 cups

Vacuum sealing is designed to remove the air, and would crush the cake. Partially vacuum sealing would leave air in the container, and would likely dry the cake out.

Let me start by saying I cannot guarantee anything, and remind you that this is untested and rebel canning- therefore not deemed "safe' by USDA standards, I have had some canned for almost a year, and it has been fine. It probably would be longer, as long as sealed and kept in a cooler place and out of light- I store in the basement. I also do not put the screw bands on so that I can check my seals and do not have false seals. I think oil instead of butter would work, but likely use a bit less. Chocolate chips may melt, making everything gummy. I would try your own recipe, and add chips to one jar, and see how it turns for you.

I purchased from a supplier who I found online, but know that they fit the Harvest Right machine. I cut each off to fit my Stay Fresh machine. The result works fine, just in the end all the squares are not the same size- not a big seal for me! Here is the link: www.freezedryingsupplies.com/products/freeze-dryer-tray-dividers

Perfect, thank you very much!!

Sorry, I do not have any ideas for your lids.

I absolutely prefer dehydrated. Carrots are the one thing that rehydrates almost to original! For me, carrots are too soft when canned. That said, I only have done them both ways sliced, and dehydrated I do sliced, chopped and shredded, depending on how I plan to use them.

I don't see why not, though I have not tried that.

Keep in mind it is not USDA tested or approved.

As long as you are referring to moisture while prepping them, you should be fine. Just rinse them off and enjoy!

I did not blanch the squash first. I would not with a freeze dried noodle either, as I think it would absorb the moisture too quickly and fall apart. But if you do, please let me know how it turns out!

@@DryItCanIt TY for fast reply! We did blanch the tromboncino zoodles before freeze drying. That squash is so much denser that spirals were 6"+ high: no way to press them down enough for the FD tray! A 1-minute blanch was all it took. FD results looked great! BTW we had fresh zoodles, too. Not bad, hubs liked em. I'm excited to try the lasagna!

@@gsdalpha1358 bought a freeze dryer early this year and have not done squash yet..I look forward to trying that this fall.

@@DryItCanIt We saved and scrimped for 3 years to get a medium one. Love it! The idea of FDing entire meals is #1, esp meals in jars. Only drawback is the heat it puts off. Nice in winter but we can't run it when temps outside are 80+ bc the A/C works too hard. Currently 70F so windows are open, fans are going, and 4 trays of tomato in FD'er. Canned tomatoes are done so we're focusing on tomato powder.

That's an interesting idea- had not tried that. But follow my channel and I will try that before the holidays!

@@DryItCanIt thanks so much that would be great, also i thought of self saucing puddings, canned in pressure canner

@@beverlycosgrove8827 I am not familiar with that, what is a self saucing pudding?

@@DryItCanIt well it,s a cake batter with a syrup base. so you place cake batter in a greased casserole dish , if it,s a chocolate cake ,sprinkle over batter, brown sugar then sprinkle cocoa (sifted )over brown sugar. the gently pour over the back of a spoon 1,1/4 cups of boiling water, over ingredients in casserole dish , then bake. so when cooked sauce forms on bottom of dish . can make chocolate, caramel ,lemon, ect.

@@beverlycosgrove8827 well, darn, now you gave me two things I need to explore! :-)

Thank you for your kind words!