Freeze Drying Your First 500 lbs of Food - Batch 16 - Yogurt, Peach & Strawberry
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- Опубліковано 28 тра 2022
- Freeze dryer batch #16 - 10 lbs of peach and strawberry piped dots/blobs. Started freeze drying this batch May 24th.
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First 500 lbs data spreadsheet link: docs.google.com/spreadsheets/...
Batch worksheet link: docs.google.com/spreadsheets/...
Cost of the yogurt: 10.95 for 10 lbs
Total batch time: 38 hours 11 minutes
Weight before drying: 10 lbs Weight after drying: 854 grams (about 1.9 lbs)
Power use: 25.39 kWh
Bagged into: 14 quart 7 mil Mylar bags with 300cc oxygen absorbers.
Starting your freeze dried food pantry. 100 Days: The first 50 batches - Freeze Drying Your First 500 lbs of Food
Start by asking yourself this question. Why are you freeze drying food? Knowing this should help you decide what you should freeze dry first.
If I knew then what I know, I would have freeze dried things in a different order. Maybe not, because I started freeze drying was because we had 3 full freezers, I was thinking of getting another one, and I decided I should buy a walk-in freezer instead. I started looking into walk-ins and realized they were expensive to buy (even used ones) AND expensive to own and operate. Then I found out Harvest Right was making home sized freeze dryers. One of my first thoughts was "I like Mountain House!" I have used their food for backpacking almost 45 years and we even kept some in our travel trailer, for just in case.
This list is about getting started on a 500 lb mixed pantry of freeze dried foods in 100 days.
(This may be a bit optimistic and perhaps it'll only be 400 lbs)
Goal of about 85 lbs per category. (100 lbs per category if we don't do the Meals/Dishes)
1) Meats:
2) Vegetables:
3) Fruits:
4) Dairy:
5) Grain / Starch:
6) Meals / Dishes:
Freeze dried food will stay fresh for many years and be ready and waiting when you need it.
We do videos showing how we are using our Harvest Right Freeze Dryer to freeze dry food for long term storage. (We have the medium size machine that we got in August of 2017) We talk about how to load and unload the freeze dryer, how to know if the food is dry, is it better to freeze dry raw food or cooked food, and do a few taste tests. Freeze dried food is also great for prepping or just for camping and snacking!
AFFILIATES & REFERRALS
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If you are thinking of buying a freeze dryer, please consider supporting us by purchasing through our link. It helps us and costs you nothing! affiliates.harvestright.com/9...
We have the medium freeze dryer with the original vacuum pump.
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Amazon affiliate links to some of the things we have been using; it helps us and costs you nothing.
• Escali Primo Kitchen Scale amzn.to/3r8VqRe
• Etekcity Kitchen Scale11lb/5kg amzn.to/3K3ajhY
• Power meter amzn.to/3s4RVOr
• The New Artisan Bread in Five Minutes a Day: amzn.to/33NTPtt
• This is the scoop I "adjusted" (see video) for bagging amzn.to/3pdTB4J
• Silicone Square Cake Pan - Set of 2 amzn.to/2YvAp6L
• Teflon Tape for Impulse Sealers amzn.to/3pt2nMd
• Dial Thermometer -40 to 160 F 1-Inch amzn.to/3NElaja
• Parchment paper - We usually get our at Costco, but they also have it on Amazon amzn.to/3owy5qC or amzn.to/3Cw1WXL
• Corrugated Plastic Sheets we use in our freezer amzn.to/2YqAM2A
• Drill Bit 5/32" x 10" Extra Length amzn.to/3tEOvRx
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We are participants in the Amazon Associates Program, an affiliate program designed to provide a means for sites to earn fees by linking to amazon.com. As an Amazon Associate I earn from qualifying purchases.
For the 7 x 7 pans try the Dollar Store, that's where we got ours. (They were labeled 8 x 8 because they measure the top) - Навчання та стиль
First 500 lbs data spreadsheet link: docs.google.com/spreadsheets/d/1ieekdk5aH_2OWLUealeOLurU9_zl03BfFEg_qhAgcaA/edit?usp=sharing
Batch worksheet link: docs.google.com/spreadsheets/d/13DCB2hXo9_ZYrhIUicLk2IrEaQGszwbaJTcEH8wJxk4/edit?usp=sharing
Want to support this work? Buy me a coffee :-) www.buymeacoffee.com/DanZm
@SchoolReports Which brand Mylar bags are you using for this series? Thanks
@@elleshepherd2506 We have been getting our bags from packfreshusa.com/ for a few years we get the 7mil bags. It seems like they have been having a hard time keeping the bags in stock lately.
These are the ones we get the most: packfreshusa.com/quart-7x-9x3-7-mil-seal-top-gusset-mylar-bags-1000-wholesale/
Love this series. You do a great job explaining everything
Thanks!
Thank you! I look forward to your videos!
Thanks for watching and commenting!
That yogurt is real good
I often wondered why you skip at the end so thanks for explaining that :) Im still working my way thru your video's
Thanks. It's one of those things that I've done since our first few batches; It's become such a reflex kind of thing to me that I don't even think to mention it most of the time.
Thanks for sharing. I made a big bloob of joghurt and will try next time the small droplets for trail mix.
A tinee bit. 🤣
I am really enjoying your videos and have learned so much!! I now use the weight method to determine doneness of a load, so easy!! Is that corrugated plastic clipped to the sides of the tray to keep the ice away, or what material is it?
Thanks for watching. Weighing sure takes out the guesswork. Yes, and yes on the corrugated plastic!
Interesting! I love the taste of freeze dried yogurt but mine have always turned to powder with the slightest touch.
Ours are fragile, but not powder-with-the-slightest-touch fragile. It must be a brand/type difference, I guess.
@@SchoolReports Greek yogurt is known to turn to dust almost immediately. So I think it's the type of yogurt, as you suggested.
Hi, Love the videos. Where did you get these little button thermometers? And what is the form you are filling out? Seems like great record keeping. Is there some place to download that? Thank you for your time.
I just ordered more of these, they are the -40f to 120f amzn.to/3NElaja I had ordered some -40f to 160f ones, but they seem to be lost in shipping. (4 weeks late) and now they are out of stock.
Batch worksheet link: docs.google.com/spreadsheets/d/13DCB2hXo9_ZYrhIUicLk2IrEaQGszwbaJTcEH8wJxk4/edit?usp=sharing (it's in the pinned comment)
@@SchoolReports Ahhh! Thanks for that thermometer link. I don't know why I didn't think to search "lab" or "pharma" thermometers. I totally missed the pinned comment and thank you for that link, too. Super great information!
Thank you for all your helpful detail! We still don't understand how to interpret the timing clocks in each stage. They count up... (to?) but Final Dry counts down. How is it you know approximately how long your stages would be?
Ps. Our yogurt drops turn out so dry they are difficult/not enjoyable to snack on dry - perhaps because I've only tried with low sugar? I wanted to make some for our grandkiddos like the purchased ones but those aren't as dry.
Second, our yogurt drops/blobs are so dry they are only enjoyable because they are so small. Otherwise it's just a big mouthful of dry. I assume that commercial made ones are made with gelatin or starch to help them hold their shape.
I wonder what would happen if I re-wet some freeze dried yogurt and then re-freeze dry it like I did in the one batch of blended oranges.
And first, we do have the older machine with the older firmware. I only run it in "Custom" mode, so I set the "Freeze Time" and the "Final Dry" time. The "Main Dry" time is automatically 30 hours or until it "thinks" it's dry enough, and then it skips to the "Final Dry" cycle. By having the thermometers in the food I get a heads up whether or not it's getting close. It's a combination of time, temperature, and pressure.
@@SchoolReportsAll these points are such good thoughts, thank you. I would add that your science mindedness and experience are key factors as well. Your time taken to post videos is more helpful than you know. 💯
@@MM-oc3sb Thanks. I appreciate the feedback and comments greatly. Freeze drying takes WAY less time than shooting the video and editing. It's really easy to do a freeze drying batch every 2 days.
I forgot to mention that on our machine all the timers count down. It seems less useful to count up.
May I ask what temps ur using I tried this mine was like a dust
We run almost everything at 120ºF.
Ours are fragile, but not powder-with-the-slightest-touch fragile. It must be a brand/type of yogurt that makes a difference, I guess.
:-) :-P