Glad to see your back. I have noticed some batches take longer than others. I realized it is always based on moisture content and amount of product. When I have high moisture items like you show, I also break then up to allow more small areas to be FD. How to FD something people say is impossible to FD. Like peanut butter, soy sauce or Worcestershire sauce.
My brand new Harvest Right freeze dryer ran for 93 hours with shredded zucchini lightly packed. Net weight of zucchini per tray was 1.2 lbs. I cancelled the program and took the food out and it was completely dry. The same thing happened with other batches. The machine doesn't recognize when it should shift into final mode. The Harvest Right company is not responding to any of my requests for help. Update: Finally heard back from HR and they are sending me a software update.
I have ran in to this problem. Fixed it by putting portion dividerson trays while freezing then remove, so water had a place to exit. My girlfriend's family meat sauce is made with beef, sausage, rib meat and pork fat back. I really would like to freeze dry it but the time we did seemed ok...a year later we rehydrated it and just smelled an tasted like canned ravioli. We didn't eat it.
Would it be helpful to break apart or blend the food on the “not dry” trays before returning them into the FD? Would they dry quicker? Thanks for this video.
After freeze drying tomato sauce and transfer to jars with O2 absorbers , I find it turns rock solid. I assume it is the sugar in the tomatoes. Any thoughts?
Can you help me ? My dryer won't keep a high enough vavume to flip into drying mode. It runs so long then the not enough vacume lights up the screen. I've checked the tightness of everything and washed everything. What else can i do? I don't have anyone to help me so I hope it doesn't need to come spart.
I just had my touch screen stop working. And beeping in the middle of my batch and the screen showed me nothing was wrong. I called HR and was told to massage the touch screen. Anyone else have this happen?
Thank you! I'm new to freeze drying and I never thought about just flipping around the contents of the tray and dry again.
Another great video. I shared with my FD groups. Thanks again.
Boy, am I glad you're back. Love the education.
I’m so very glad you are back on! You’ve been sorely missed.
Evan, that was very useful information. Had planned to put up some sauce in the near future. Thanks.
Good to see you back at it!
Glad to see your back. I have noticed some batches take longer than others. I realized it is always based on moisture content and amount of product.
When I have high moisture items like you show, I also break then up to allow more small areas to be FD.
How to FD something people say is impossible to FD. Like peanut butter, soy sauce or Worcestershire sauce.
I always appreciate your videos
My brand new Harvest Right freeze dryer ran for 93 hours with shredded zucchini lightly packed. Net weight of zucchini per tray was 1.2 lbs. I cancelled the program and took the food out and it was completely dry. The same thing happened with other batches. The machine doesn't recognize when it should shift into final mode. The Harvest Right company is not responding to any of my requests for help. Update: Finally heard back from HR and they are sending me a software update.
Have you ever turned vinegar into a powder? I’ve seen some recipes ask for it. PS I enjoy your informative videos.
I had that happen with fresh cherries. they came out "sticky and gooey" I realized they had too much sugar in them. they were chewy like eating taffy.
I have ran in to this problem. Fixed it by putting portion dividerson trays while freezing then remove, so water had a place to exit. My girlfriend's family meat sauce is made with beef, sausage, rib meat and pork fat back.
I really would like to freeze dry it but the time we did seemed ok...a year later we rehydrated it and just smelled an tasted like canned ravioli. We didn't eat it.
Would it be helpful to break apart or blend the food on the “not dry” trays before returning them into the FD? Would they dry quicker? Thanks for this video.
After freeze drying tomato sauce and transfer to jars with O2 absorbers , I find it turns rock solid. I assume it is the sugar in the tomatoes. Any thoughts?
Can you help me ?
My dryer won't keep a high enough vavume to flip into drying mode. It runs so long then the not enough vacume lights up the screen.
I've checked the tightness of everything and washed everything. What else can i do? I don't have anyone to help me so I hope it doesn't need to come spart.
I just had my touch screen stop working. And beeping in the middle of my batch and the screen showed me nothing was wrong. I called HR and was told to massage the touch screen. Anyone else have this happen?
There is a protocol on how to calibrate the touch screen. You can find videos on UA-cam.
@@pacearrow4620 I called HR they sent me an email on how to correct the problem.
Do meats and rehydrate and cook. That is the scariest thing to do
Why is that scary?