We just got out new FD. Plan is to FD meat and veggies as the garden fruit is ready, and as we buy what we need. Plan to store in vacuum packed jars to begin with then this fall start to put recipes together to put in bags. My question is do I need to put oxygen removers in the jars and if I do, would I need to replace it Everytime I open the jar?
Yes, use an O2 absorber in your jars if you plan on long term storage. In most instances once you open a jar it will be used quickly so keeping a new one in the jar is not necessary. You only need to replace the O2 absorber if you plan on sealing the jar again for long term. If that is the case you will also need to replace the jar lid, used lids do not hold a seal long term. Evan
I am enjoying your videos very much- you have a new subscriber. I am learning everything that I can as I have a freeze dryer that I have been too intimidated to fire up! LOL! I am wondering why you pack the beans & rice, Hamburger Helper etc. "unprepared" instead of cooking and then freeze drying. In an emergency (what I am preparing for) cooking fuel may be scarce so why not "just add hot water" meals like Mountain House etc.? Thanks for sharing your knowledge and experience!
Hello arweninnj, great question, it all depends on the goals. I prep for the long run, 2+ years, and "Soak-N- Eat" food can get dismal on the other end if all your food is thusly prepared and even then you still need a hot water source. I am of the opinion that food prepared on the other end after years of storage is healthier and more satisfying. Also, it's more work intensive on this end and is higher in volume requiring more storage space for the same amount of food. I do about 20% of Soak-N- Eat but if things get as bad as what you are concerned about (it is a valid concern) I have prepared with solar equipment, water storage and, in worst case scenarios such as an apocalypse, a backyard camp cooking setup. If you can boil water, you can eat everything I store. Again, great question, thanks, Evan
I saw that the Augason butter you are referring has a 10 year shelf life. If you add that to a mylar bag with other freeze dried stuff that should last 20+ years, will the butter with the lower shelf life ruin the other food. Thanks in advance for your response.
Hello Janet, No, I don't think so. First the printed shelf life of food is almost always understated by about 50% or more. Second, that's why I keep food that needs to be separated in the Mylar bag in it's own package, usually a zip-lock freezer bag or even small 3 mil Mylar bags. That way if for some reason the butter powder does go bad it can be thrown out without affecting the other food in the bag. Powdered butter does not taste like fresh butter because the butter fat has been removed so I always write in the instructions to use fresh if it is available.
Many condiments will freeze dry, however, some like ketchup have more sugar in them than you might expect. I have yet to do any extensive research on how to effectively do condiments but I can tell you that mayonnaise is 90% oil and will not freeze dry. I suspect that the best way to FD some condiments is to FD the ingredients and then pack them for mixing at a later time keeping necessary oil and vinegar one the shelf, vinegar has no expiration date rotating oil keeps it fresh. Thanks for the question, Evan
Great content Evan, I’m watching all of your videos!
Thank You Mark, It's always nice to hear that someone appreciates my efforts!
We just got out new FD. Plan is to FD meat and veggies as the garden fruit is ready, and as we buy what we need. Plan to store in vacuum packed jars to begin with then this fall start to put recipes together to put in bags. My question is do I need to put oxygen removers in the jars and if I do, would I need to replace it Everytime I open the jar?
Yes, use an O2 absorber in your jars if you plan on long term storage. In most instances once you open a jar it will be used quickly so keeping a new one in the jar is not necessary. You only need to replace the O2 absorber if you plan on sealing the jar again for long term. If that is the case you will also need to replace the jar lid, used lids do not hold a seal long term. Evan
I am enjoying your videos very much- you have a new subscriber. I am learning everything that I can as I have a freeze dryer that I have been too intimidated to fire up! LOL! I am wondering why you pack the beans & rice, Hamburger Helper etc. "unprepared" instead of cooking and then freeze drying. In an emergency (what I am preparing for) cooking fuel may be scarce so why not "just add hot water" meals like Mountain House etc.? Thanks for sharing your knowledge and experience!
Hello arweninnj, great question, it all depends on the goals. I prep for the long run, 2+ years, and "Soak-N- Eat" food can get dismal on the other end if all your food is thusly prepared and even then you still need a hot water source. I am of the opinion that food prepared on the other end after years of storage is healthier and more satisfying. Also, it's more work intensive on this end and is higher in volume requiring more storage space for the same amount of food. I do about 20% of Soak-N- Eat but if things get as bad as what you are concerned about (it is a valid concern) I have prepared with solar equipment, water storage and, in worst case scenarios such as an apocalypse, a backyard camp cooking setup. If you can boil water, you can eat everything I store. Again, great question, thanks, Evan
Please let us know how we can duplicate your vacuum seal device.
I've had so many people ask me to do that I am going to make a video on it. Thanks, Evan
I saw that the Augason butter you are referring has a 10 year shelf life. If you add that to a mylar bag with other freeze dried stuff that should last 20+ years, will the butter with the lower shelf life ruin the other food. Thanks in advance for your response.
Hello Janet, No, I don't think so. First the printed shelf life of food is almost always understated by about 50% or more. Second, that's why I keep food that needs to be separated in the Mylar bag in it's own package, usually a zip-lock freezer bag or even small 3 mil Mylar bags. That way if for some reason the butter powder does go bad it can be thrown out without affecting the other food in the bag. Powdered butter does not taste like fresh butter because the butter fat has been removed so I always write in the instructions to use fresh if it is available.
@@evanrowell5266 thank you, that makes sense.
Can you freeze dry condiments like ketchup, mustard, relish, Sriracha, hot sauce, barbecue sauce etc. also any way to do mayonnaise?
Many condiments will freeze dry, however, some like ketchup have more sugar in them than you might expect. I have yet to do any extensive research on how to effectively do condiments but I can tell you that mayonnaise is 90% oil and will not freeze dry. I suspect that the best way to FD some condiments is to FD the ingredients and then pack them for mixing at a later time keeping necessary oil and vinegar one the shelf, vinegar has no expiration date rotating oil keeps it fresh. Thanks for the question, Evan
Which one of your videos shows how to set up your vacuum sealer?
Hello Richard, the video is here starting at the 12 minute mark, ua-cam.com/video/v-CV9ddAYGo/v-deo.html - Evan
I find the same issue of the mylar with clear window does not collapse / vacuum