Batch 654 Freeze Drying Cooked Potato Cubes
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- Опубліковано 1 кві 2024
- Freeze Drying 10 lbs of cooked potato cubes. - Batch 654
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AFFILIATE LINKS & REFERRALS - I earn from qualifying purchases from the links provided
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As an Amazon Affiliate, I earn from qualifying purchases from the links provided. By clicking on the links, you can explore the products and tools I use.
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PackFreshUSA
We have been buying oxygen absorbers and 7 mil Mylar bags from PackFreshUSA since early 2018. During all that time (1000's of bag and oxygen absorbers, and about 6 year before before we added this affiliate link) we have been happy with the products and service we have received from them.
I earn from qualifying purchases from the links provided. - packfreshusa.com/?rfsn=787757...
Use the discount code "SchoolReports5" to get 10% off your first purchase when using the link.
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Harvest Right - 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...
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Before buying a freeze dryer, perhaps research to find out more about the downside of the machine; some people have problems with their machine and it's big and heavy and hard to return!
When trying to decide what to freeze dry you can start by asking why.
Start by asking yourself this question. Why are you freeze drying food? Knowing this should help you decide what you should freeze dry first.
I'm freeze drying because:
Just to freeze dry leftovers?
You want to make your own food for camping/backpacking?
For if/when the SHTF?
For a short term emergency?
You have your own garden and want to freeze dry the food?
You love Costco but don't have a family of 6?
You are good at finding the food sales but only have 1 freezer?
When you cook homemade chili just for yourself you make 10 gallons? Because you have 3 full freezers and are worried about power outages?
If I knew then what I know now, I would have freeze dried things in a different order. Or maybe not, because I started freeze drying 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.
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!
Want to support this channel? Buy me a coffee :-) www.buymeacoffee.com/DanZm
AFFILIATE LINKS & REFERRALS - I earn from qualifying purchases from the links provided
───────────────
As an Amazon Affiliate, I earn from qualifying purchases from the links provided. By clicking on the links, you can explore the products and tools I use.
www.amazon.com/shop/schoolreports
---------------------------------------------------
PackFreshUSA
We have been buying oxygen absorbers and 7 mil Mylar bags from PackFreshUSA since early 2018. During all that time (1000's of bag and oxygen absorbers, and about 6 year before before we added this affiliate link) we have been happy with the products and service we have received from them.
I earn from qualifying purchases from the links provided. - packfreshusa.com/?rfsn=7877576.a54e2a
Use the discount code "SchoolReports5" to get 10% off your first purchase when using the link.
---------------------------------------------------
Harvest Right - 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/995.html
───────────────
Before buying a freeze dryer, perhaps research to find out more about the downside of the machine; some people have problems with their machine and it's big and heavy and hard to return!
I started watching your videos several months before I got my freeze dryer. When I finally got it I was ready for anything. You taught me a very simple process that I’ve stuck with and haven’t had but one failure. And that was totally my fault. Maybe wine was involved 😂. I need to order a backup seal. I have two for the pressure canner should have one for the freeze dryer. Thank you for all of the work you put into teaching all of us the details that go into preparing our food safety for long term storage.
Thanks!
Having a spare is a good idea and can keep your machine running! I had my spare seal for over 3 years before I put it on my sister's machine. You truly never know what day your seal will no longer hold and then you're down until you can get a new one.
Thanks for reminding me that I was going to do a short video showing the new seal, it looks so different than the old ones.
Nice batch and no browning on the potato nice. Keep up the cool vid's.
Thanks! Blanched or cooked potatoes shouldn't turn brown.
I like your videos! Love my harvest right.
THANK YOU for this - all the details give me so much reassurance as I grow into a batter freeze drier!
Thank you for watching and commenting!
I'm a big fan of having all the details someone can give me. From there I can decide which ones I need for the way I want to do something.
Thanks again for your videos ❤❤❤
Thanks!
I do lots of MRE's, so, I weigh my portions before and after processing to determine how much water to add to each MRE to bring it back.
The weight checks have definitely been a game changer for me. Thank you!
Thanks for watching and for commenting!
I'm with you 100% - A little bit of time weighing during processing and bagging gives us easy and consistent results when we rehydrate it. Why would we not want that?
Thanks for the video!
Great video
Thanks!
Don't forget to account for the weight of the oxygen absorbers you placed in each bag. As to punctures from bones many bag manufacturers sell bone guards. I like the science it helps clarify the processes more clearly.
Thanks.
I don't think I'd ever heard of the bone guards. That could be a nice thing to have on hand for any really sharp food items. With these heavy bags it's may not be needed often, but still useful when needed.
I never forget about the oxygen absorbers. Of course they are included in the gross weight when checking if the bags get heavier due to it being a bad bag.
👍👍👍👍👍
Thank you for gre a t instruction. Is your log sheet available as a PDF? Also, would you use a temp of 125 for potatoes? If no,why? Thank you.
These are the freeze drying batch worksheets I have been using: (we use the 4 tray one because our machine has 4 trays)
Freeze Drying batch worksheet - 4 tray - 2 per sheet (Feel free to download a copy and use it anyway you want. You don't need to ask :) docs.google.com/spreadsheets/d/14_1KDR7-eEv_h9EdwJcHb2Dex5MuhnxlDV24qPR7H6c/edit?usp=sharing
Freeze Drying batch worksheet - 5 tray - 2 per sheet (Feel free to download a copy and use it anyway you want. You don't need to ask :) docs.google.com/spreadsheets/d/1tgNrGRD3BICKsokLxuClAbQAYvHfDTmbXu6XvA089nc/edit?usp=sharing
Freeze Drying batch worksheet - 6 tray - 2 per sheet (Feel free to download a copy and use it anyway you want. You don't need to ask :) docs.google.com/spreadsheets/d/1d3x-gaD3_5SYravfrmk-SxUsp875T0lZsRmi8MLrKPU/edit?usp=sharing
I would think that 125ºf would be fine, I've just left mine at 120 for most things. (I haven't tried the higher temperatures for them)
That was fun, 40 hours seems like a long time for any batch. What is the best source for basic operating instructions for a first timer ?Thanks,-Mike
A full batch of 10 lbs of potato cubes, loaded 2 1/2 lbs per tray are going to take a while. I know from past batches of potato cubes, that if I had been able to check it earlier, they were probably finished around 35 hours. The new medium HR machines have 5 trays, so if you were doing the same 10 lbs that would be 2 lbs per tray and that would dry faster.
Some batches take *_a lot _* longer than 40 hours. A full 10 lb batch of blueberries, citrus, pineapple, etc could easily take 60+ hours.
It really is a simple process, with a few important parts; the most important being making sure it _actually_ dry before bagging. I'll admit that I do more than the _required._ I'd be happy to answer any question I can.
This may not be what you're looking for, but I do show everything in this video. (With my 2017 machine - We use the same process with my sister's 2022 machine) Every Little Detail - ua-cam.com/video/lpa3db5al20/v-deo.htmlsi=81r7YiEV_3BO5FMU
(Edited to correct the year my machine was made. 2017 not 2027:)
good stuff, I may have missed it but did you say what type of potato you used? I have gotten very different results from using different potatoes. Anyhow, as usual I enjoyed it and thanks for sharing.
I forgot to say. These were russet potatoes. You're right, very different results in a number of ways. For one thing, russets are more fragile than the reds or yellow potatoes. We got a 50 lb box and this is part of what we used them for.
Can I ask what and where from the silver wrap product for the seal ring is?
Thank You
We added Mylar bubble pad stuff around the seal to insulate the seal area.
The machines don't need the seal insulation or the door disc we add, but for us it's a useful addition because of two related things: condensation and heat transfer. First, while it's cooling, but before the vacuum pump starts, it helps with heat transfer. Second, because I often (very often!) don't get to the machine right away when it finishes, it just sit there chilling. Sometimes it waits 12 hours or more. Very chill, -40 chill. By the time I get around to it, without the front disc and seal insulation, the entire door and seal would be covered with condensation, both liquid and frozen. And then it melts and makes a mess. For people that stay right on top the the process, ready to take it out and check it the minute it beeps, all this is much less needed.
Freeze Dryer Door Seal Insulation - ua-cam.com/video/zD2a1qmU7P8/v-deo.htmlsi=6kNA6XtZFU7qp6Pu
Ice on Door Seal and Condensation on Door - ua-cam.com/video/WMNvva9uTds/v-deo.htmlsi=OJdI8G2tnNhv_lcH
That would probably be better than what I used!
how do you keep them from turning brown ?
They are cooked, so they don't tend to turn brown, and then they were prefrozen right away.
How did you cut all them spuds so nice?
Crazy good knife skills? 🤣 But, seriously, they only look evenly cut because I don't zoom in, so the variation can't be seen.
We have also bought bags of frozen, pre-cut potatoes. They work great for freeze drying!
10 lbs of frozen, red diced potatoes - ua-cam.com/video/Yz3SjHWAI18/v-deo.htmlsi=52Hv5khgEUWyP5WT&t=71
Question: Can you freeze dry and store potatoes with the SKIN ON?
Or would that be a botulism risk? Same for carrots. Hmm…🤔
I can't imagine why we couldn't leave the skins on. (We often do) I think there is a big misunderstanding about the conditions botulism needs. Botulism is something I really don't worry about with freeze dried food. I am concerned about plenty of other pathogens, just not that one.
It seems that everyone knows that Botulism grows in a zero oxygen environment, but it also needs high water activity levels (aw) to survive and freeze dried food should _never_ be close to high enough for it.
We are going to do a batch of _Twice Baked Potatoes._ My plan is to freeze dry the filling component separate from the skins, rehydrate the skins, fill the skins with the rehydrated filling, and finally, bake. We recently made and froze (not for freeze drying) almost 60 of them, up to the point just before the final baking.
Botulism requires high moisture levels to grow. However, to play it safe, virtually all food preservation guides will say that food must have 10% or less moisture to be packaged in airtight containers with oxygen absorbers. (I would still consider that way too high for anything I'm storing)
Here are some links to some great resources about water activity and food borne pathogens. (I know you may already know these, but others may read the comments and want to know)
Knowledgebase: Can botulism grow without moisture? #428656 ask2.extension.org/kb/faq.php?id=428656
Water Activity 101: Mastering the Basics of Water Activity in Food Safety ua-cam.com/video/9gN4z1nMI3I/v-deo.html
Water Activity 102: Microbial Growth ua-cam.com/video/R6heG4OUB8E/v-deo.html
Webinar on Foodborne Pathogens and Processing of Low Water Activity Foods ua-cam.com/video/wqfkLROf520/v-deo.html
@@SchoolReports THANK YOU SO MUCH for that great answer! I so appreciate our online friendship. 🤗
“Make sure the oxygen absorbers are working..” Have you ever had the O2 absorber fail from your affiliated linked company?
I was going to ask this differently until I saw your affiliate link speaking on who you’ve purchased from and “are happy with.” I was also going to ask a separate question regarding the Mylar bags, but see that you get them both from the same company, so my question really becomes “in the 1000’s of bags and 6 years” (or less) of buying this company’s absorbers and bags, have you ever had a problem that wasn’t Operator error (meaning you)? I’m trying to determine if the company has ever sold you an inferior product, specifically oxygen absorbers. I do like the bags you have, the 7mil with gussets, without brand advertising all over it.
I’ve already experienced a problem with some 5 mil bags purchased somewhere, that appears to have a leak as well as the possibility of my own error with bagging product that may not have been dry. Since air can affect the product, it may just be the bag, but I won’t disparage the company, I just won’t buy from them again.
I’ve been loath to but absorbers from anyone other than HR for 2 reasons. One, I believe they are a trustworthy company, and Two 700cc may be overkill for my packages, but I don’t think you can have too many cc’s.
We've never had one fail. (That I know of - Who knows, I could have a bad one in a bag and not know) We have had 6 or 7 packs of "10" that have had 11, and we've had 3 or 4 packs with only 9. (On the average, we're ahead, and it's 6 years and a few days now:)
We test the O2 absorbers 3 or more times per 1000 pack shipment; when we open the box, at the end of the box and somewhere in the middle to make sure they are working and up to standard. The ones rated at 300cc can absorb over 600cc. We also have tested them after they have been used in the bags of food for different periods of time. (I have a few O2 absorber testing videos) I have never had any fail.
Just because we've never had a failure doesn't mean we can stop testing; the next one could The Bad Batch.
This was our bad bag experience when we bought miscellaneous thinner bags off Amazon.
The Freeze Dry Video I Never Wanted to Make - ua-cam.com/video/B0KUfoHuCk4/v-deo.htmlsi=cfKoV_E0YTTbDaAy
@SchoolReports So in that video you simply re-freeze dried the apples and peaches, and re-bagged them. How did you determine that even with moisture getting into the fruit, making it soft, that there wasn’t any spoilage? Just the visual look and feel, or some other means?
When I discovered my soft fruit in the thinner bags (2 separate bags: orange slices with peel, and peeled orange chunks) I didn’t even bother opening them and just tossed them even though it had only been a couple weeks. Your bags were 2 1/2 - 4 1/2 years.
The visual look, the feel, smell, (when in doubt, throw it out) and the math.
The video only shows after I had already tested a few bags to determine how much the bags had gained on average. We found almost nothing with an increase over 4%, except a few bags of broccoli (and I still wonder if I didn't do a long enough _Dry Check_ on that batch), and those we threw out. We also considered the eggs to be a higher risk item and tossed any with any weight gain. Because we weigh each bag after bagging, as soon as we noticed an issue we were able to go through our inventory (using the data sort function) and pull out all the bags from those batches that used the suspected bad bags. Everything still looked and smelled perfect. (except the broccoli)
I would venture to say that even at 3 or 4% moisture these were still more dry than the food of some people that haven't been doing the secondary drying checks.
Most items should be good for a few years with moisture levels higher than that - for example, dehydrated food are up at the 10% level. A box of "dry" Minute Rice that we ran through the freeze drying process had 7% water by weight. (I have a video:)
@SchoolReports
Thank you!
🙂🥔🙃🥔😇🥔😋🥔😛🥔❤🥔🐸