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I still have that file you sent me on peanut butter and still haven't tried it, but seeing you do this has re-ignited my interest! Thank you for all the great videos and tips!
My sister got a couple jars of PB which are just peanuts and salt (with oil on top) for me to test, so there will be more tests coming! (And I reread the paper, which I completely failed to do before this batch:)
Yes, please do PB and the cream ASAP. Holidays coming and powdered cream is used in a lot of recipes (especially hot chocolate mix). As part of testing, can you do buttermilk as well? Thanks for all you do in the FD Universe😊
Great video by the way, VERY good information, I always wanted to try freeze drying honey from my colony's, and peanut butter from my peanuts harvested, but never tried it. Now that you tried it for us, I know the best way to go about it. I used to buy Augason Farms Honey powder to put in my oatmeal I vacuum sealed for another day. I do know from the ingredients, Augason Farms adds white granulated sugar to theirs as a cutting agent to prevent clumping, and they do not put in an o2 absorber to prevent clumping. I think now I will just start trying my own honey. Thank you again!
Thanks. I really need to revisit these - this was just the first trial. I'm pretty sure the 100% honey is going to end up becoming a lump, but I wonder how little maltodextrin (or granulated sugar or something else) could be added to keep it from clumping. Every dried "honey" I've seen have all had a large percentage of something other than honey. Next time I will leave out the O2 absorber. It's not needed for the honey, but I wasn't thinking when I bagged it.
@@VeritasOmniaVinculaVincit I'd love to hear what things you end up trying. Eventually I'll get back to more freeze drying, including finishing the Chicken & Dumplings, but right now I have to do a bit of repair on #1 daughters car.
My sister got some more jars of PB (and honey) for me to test, so there will be more coming! (And I reread the paper, which I completely failed to do before this batch:)
New subscriber here. Watched your channel for 2 weeks straight. Just bought a freezedryer. Best channel that I have found. Would love to see some seafood loke shrimp done. Engine your holiday on the coast!
Thanks for watching and for commenting! Shrimp does great freeze dried. Here are a couple videos showing the little cooked shrimp. (I don't think I would do raw shrimp) Freeze Drying Your First 500 lbs of Food - Batch 7 - Shrimp Meat - ua-cam.com/video/C_L9OIC5cyI/v-deo.htmlsi=SmtYCqZwtkGNOX-k Freeze Drying - The Next 50 Batches - Batch 552 - Peeled Cooked Shrimp Meat - ua-cam.com/video/AwdT8u5iUtU/v-deo.htmlsi=ZGj5mCwwH39OFcga
Welllll thanks so much for that , now I know what my problem was lol , I use powdered honey for making meals in a jar for my family only I refuse doing it again :) we are able to buy it from a factory here in Australia , I was horrified how much of a mess it can make in the machine , same with peanut paste , thanks so much for doing this , I've learnt something new :)
Thanks! So, if I'm understanding the labeling correctly, it 57% maltodextrin from corn and just 43% honey. That's more or less what I've been seeing with a lot of brands. Again, if I'm understanding it correctly, it's the maltodextrin (or other things that have been added in other brands) that keeps it from clumping and free-flowing. I'm pretty sure the 100% honey is going to end up becoming a lump, but I wonder how little maltodextrin (or something else) could be added to keep it from clumping when stored in our "very carefully controlled storage conditions." 😁
Thanks for doing this. since you are experimenting with high fat items, is there any hope for this to work with butter or lard or tallow? This is one area of long term prepping I haven't found an answer to -- very long term fat storage. If you continue with peanut butter, could you choose one that is only peanuts and not sugar and other things added such as Jiff? Many of us don't want the additives. Thank you for considering our thoughts.
I just started with what I had on hand. 😀 I wasn't really planning to try PB right then, but someone asked again and I saw the jar and thought what the heck. My sister got a couple jars of PB which are just peanuts and salt for me to test, so there will be more coming! (And I reread the paper, which I completely failed to do before this batch:) I don't know about butter or lard or tallow - high fat is one thing, all fat is a completely different thing altogether.
I would love to print out your time sheets/information you showed there- and a link for your thermometers & scooper. I was particularly interested in the cream! Love your half sheets idea!! THanks!!
Thanks for watching and for commenting! I'm happy to share everything I use. These are the freeze drying batch worksheets we've been using: (we use the 4 tray one because our machine has 4 trays) They were made using OpenOffice. You can download them and change them in any why you want to suit your needs. 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 😁 The scoop I use is one I "adjusted." After I bought the scoop off Amazon, I cut both sides off and attached 3D printed end pieces to the sides. (Taller side pieces would probably make it better) This is how I changed the scoop - Food Scoop For Freeze Dryer Tray ua-cam.com/video/trs26E42Zho/v-deo.html I have made an updated scoop video when I made a scoop for my sister. No cutting or adding, just warming and bending. I think it turned out even better than this one! Adjusting My Sister’s Scoop ua-cam.com/video/4EPiwgbFWgI/v-deo.htmlsi=4Fhysu7POXqdRPpw Someone else told me that they had bought a metal scoop and re-bent it to fit the tray, but they didn't tell me which scoop they bought. These are the thermometers we have been using - (Amazon affiliate links) Dial Thermometer -40 to 120 F 1-Inch amzn.to/3NElaja (the one we've liked the most) Dial Thermometer -40 to 160 F 1-Inch amzn.to/3pvAfIm 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
My sister got some more jars of PB (and honey) for me to test, so there will be more coming! (And I reread the paper, which I completely failed to do before this batch:)
You could totally use that to make "seedhoney" used to make whipped honey with and a lot of beekeepers would totally to buy that. Normally seed honey requires you to wait years till a jar you set aside crystalizes almost compleatly. you can test it by taking some and just adding it to a half cup of honey and whipping; add a bit more gram by gram of the freezedried stuff and eventually. If it works you will get honey that looks like frosting and is mostly stiff & fluffy at room temp
I don't know if I've every heard of whipped honey. (We had to look it up) That sounds great! Have you ever made any? Do you know how fast it should be whipped? (I'm sure I can find the answers online:)
@@SchoolReports I've made it a couple times with varying luck on how thick I could get it; whipping it's way faster doesn't really do much from my experience so I just whip it on medium or medium+ speed. If whipped honey doesn't show up you can sometimes find info under the name "creamed honey" as well
The powders honey would work well with, say, as an added ingredient to mint tea bags. When added to hot water you will have that honey sweetener already in your tea bag. It’s lighter and has a smaller signature. It could be endless for anything you use normal honey with. It’s my two cents.
I just subscribed last night. Good stuff! Do you have a video that explains what is actually happening when freeze drying? temperature inside the freeze dryer, vacuum (millibars), warming rate, etc. when it warms, is it actually warming or does it simply discontinue freezing, more like thawing?
Thanks for watching and for commenting! (And for the questions) I have never made a video explaining the process because there are so many out there that would be better than any I could make, but I can link some resources you may find useful. It does heat the trays during the process. There are heater pads above and below each tray. General Principles of Freeze Drying (The Lyophilization Process) www.researchgate.net/publication/342622346_General_Principles_of_Freeze_Drying_The_Lyophilization_Process I do touch on some of the process here:) Freeze Drying Water - Short Version - ua-cam.com/video/BZRnR-AvbnY/v-deo.htmlsi=ozmfB73IboaBbJiU This person has a decent video that does a pretty good job describing the complete process in the harvest right. (With minor errors that make very little difference) ua-cam.com/video/mEkGZTSeNE0/v-deo.htmlsi=nIvlHgLwwRYLFn8C
In general the cooler the storage temperatures, the longer it will last. From Mountain House freeze dried foods . . . To maximize shelf life, store food unopened and avoid prolonged exposure to temperatures above 75°F (24°C).
There’s a google sheets on freeze drying honey. It’s in Chinese but you can use google translate. If I remember correctly honey was thinned to 1/10 to freeze dry properly.
@@emailausdrucker I got this one; haven't used it yet. It arrived just before we went camping. amzn.to/3AJcIOB I haven't used one in 25 or 30 years. (or longer)
Thanks for watching and for commenting! I'm happy to share everything I use. I don't have any video that just about the inventory tracking. Let me know if this info isn't enough. We are using an OpenOffice spreadsheet to track our bags of food, and of course, we can sort by food, date, or location. Any fields wanted can be added. My I.T. person (wife) would rather use Excel, but I just use OpenOffice. 😁 Here is a glimpse of our inventory sheet during this video. - Dried Peas & Carrots - ua-cam.com/video/5tb6z2ENmMY/v-deo.htmlsi=tP_Qq0brFDk0g5Sg&t=89 Freeze Dried Food Bins/Racks - ua-cam.com/video/1FNCelTsgrg/v-deo.htmlsi=1oBEmgjynhR2F4K_ Here is the inventory data from just the "50 Batch Series" where the plan was to do 50 batches in 100 days. Freeze Dried Items - 50 Batch Series - inventory data 08 04 2022 docs.google.com/spreadsheets/d/1sHHAC8glSfwq6hCo2cRxDAZ-8KikgcimJLYZ3-92LzQ/edit?usp=sharing
@@SchoolReports Thank you. That has given me wealth of useful data and examples. I have found a free database program for my iPad called “collections” that fields can be created and sort on in different ways. For an additional one tie purchase of $6.99 an upgrade is available with additional capabilities. I currently only have 4 tubs, I’m not pushing the limits of the free version. But like you wife, my background as a PC I.T. Administrator pushes me to database applications. Thanks again for the help in getting “my dogs pointed in the right direction”.
Just for your knowledge-One pound of Honey has about 1.035 specific gravity on average when mixed with water to make one gallon. In all honesty, I would put the honey in a sealed container for long term storage. It will crystalize but heating it will turn it back to a liquid.
Thanks! I don't even think that freeze drying honey will be a good thing for the honey, it will probably make it last less time. I'm trying the honey (and the peanut butter) for two main reasons: 😁 1) Because viewers have asked me to show freeze drying honey a number of times, and 2) Because some people said it wouldn't work. (Which practically forces me to try:) Dried honey-containing products are sold, so I assume people are using it for something.
I assume it will. I didn't think about it at the time and was just on autopilot when I bagged them - fill, add OA, seal. Since sugars (including honey) really have nothing to go bad, I probably should not have added the absorber. For the next round of testing I plan to leave it out.
So when we did our peanut butter, I remember it turning out to be oily on top. Which makes sense as I didn't add an emulsifier when prepping it. Interesting results with the honey. What would you use as an emulsifier for the heavy cream?
Which PB did you try? My sister got a couple jars of PB which are just peanuts and salt (with oil on top) for me to test, so there will be more coming! (And I reread the paper, which I completely failed to do before this batch:) I'll start with trying the same emulsifier for the heavy cream, because it's what I have.
Thanks for asking! - I forgot to put it in the pinned comments! PackFreshUSA (AFFILIATE LINKS & REFERRALS - I earn from qualifying purchases from the links provided) 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.
Good morning. Do you ever have trouble with milk having cold spots for a long time? I freeze my milk in quart baggies and even after 60 hours there will be a couple ice spots about the size of a small pea. Any suggestions on a way around this? Thanks!
Sorry it took me so long to respond, and thanks for the question! Sixty hours is not unreasonable for some batches of milk, especially if the slabs are a little thick in the middle. I didn't know how much you put into the quart bags (and I assumed they are ziploc type bags), so I did a quick measurement. Anything over about 2 cups in a quart bag will result in slabs that would be taller than I would recommend for freeze drying. (at least for milk) Plus, as milk freeze dries it ends up acting kind of like fluffy insulation and really slows down drying. I wouldn't be at all surprised with long drying times. If you add thermometers in the slabs you can know if you need to add more time without stopping the freezer dryer to check if it's time to start the _Dry Check_ process.
Thanks! I don't even think that freeze drying honey will be a good thing for the honey, it will probably make it last less time. I'm trying the honey (and the peanut butter) for two main reasons: 😁 1) Because viewers have asked me to show freeze drying honey a number of times, and 2) Because some people said it wouldn't work. (Which practically forces me to try:) Dried honey-containing products are sold, so I assume people are using it for something.
IMHO you do NOT want to use an OA for storing sugar or likely honey as well. I have several #10 cans of sugar that were sealed with OA's and they turned into a solid block of sugar. It is essentially un-useable (unless I dissolve it in water) and YES it was dry when the lid was sealed on. There is some interaction between sugar and the OA that causes it to turn into a solid mass of granules. Not to mention that sugar is shelf stable as is without the OA.
@DM-fz3ly You’re not the first to say not to use an OA for storing sugar but you are the first I’ve read that gives an example why not. At my local grocery store someone has put up a display of freeze dried candy (skittles for example). I haven’t purchased any to check on them but have wondered about OA’s. Would you guess there aren’t any in them? The bags the product is packaged in are the “clear on one side” kind. I’ve inspected them for any known violations of cottage laws and it appears they are in compliance with the possibility of whether they sold the product to the grocery store or not (selling to the grocer directly as a middleman is illegal in my state). The bags are not in direct sunlight, but I wonder if the ambient light will affect the candy within.
@@MisterEMystery for short term candy they probably have a dessiccant packet (silica gel) or nothing at all. Also the window pouches are not at all good for long term storage and generally only for short term snacks and candy. I can't even get the sugar out of the can due to the ring indentations around the outside. I gave up on it and figure if armeggedon comes we will figure out how to use it (last) I probably have 24 to 36 cans of the solid sugar. I only opened 1 to find it solidified.
@@DM-fz3ly , The interactions is the moisture and heat that come off of the OA. This is when the Nitrogen flush is Perfect. I’ve been nitrogen flushing my sugar, brown sugar and candy since 2018. 😃
@@MisterEMystery , The interactions is the moisture and heat that come off of the OA. This is when the Nitrogen flush is Perfect. I’ve been nitrogen flushing my sugar, brown sugar and candy since 2018. 😃
I don't use the OA's with candy, because they are just sugar and there's nothing to go bad. I completely forgot that when thinking about honey. I'll probably remember for the next tests.🤣 Blocks of sugar still is not damaged. Ice pick!
Hoping to get your input. I want to nitrogen flush number 10 cans do you think I would need a special machine to do that or do you think if I just insert the wand in there and add nitrogen I can remove most of oxygen and seal up right after
@@silverkidd237 , I have a set up on my channel that my business partner put together for me in 2018. ( he owns a commercial food co packing business and got tired of me using his industrial equipment after hours 😂)
If you are careful you should be able to do a great nitrogen flush using a wand. I would still always add a small oxygen absorber to each can. This video shows one persons setup of the nitrogen tank, regulator and nozzle set-up that they got at their welding shop. Sovereign Spirit Nitrogen Food Packing: Tank & Regulator Basics ua-cam.com/video/yCj2JSX2pUY/v-deo.html Nitrogen Flushing for Freeze Dried Food Storage. - ua-cam.com/video/KYr6ehdXdGU/v-deo.htmlsi=HLsZkd22u6RP6EBz
@@SchoolReports , Thank you Mr. school Reports. ( I’ve never known your real name and that’s okay.) I always want to stress the importance of being very careful when working with nitrogen gas. I always have my windows open and my fan running when I’m flushing my FD’d foods. 😃
@@kimmididwhat 🤣 It's Dan. My whole name does show up on a number of videos, mostly older ones, at the beginning or end when I include some of my older photos from when I did that as my "job." 😁 This one has a few of them. ua-cam.com/video/07ENggGmlZU/v-deo.htmlsi=4S11mTcuysEoo6vZ To be fair, I haven't watched your video showing nitrogen flushing, but it's seems like you are pretty scientific and accurate from what I've seen from your comments. I stopped watching other peoples freeze drying videos years ago. I didn't want to be accused of attacking or stealing from other freeze drying channels if I say/do anything in a video. I don't have time for them. (One FD UA-camr even accused me of attacking/mocking him and his dog in a video, which had nothing to do with them!) I do sometimes have my sister check out videos that viewers recommend, and give me a summary. (She has told me that she has started seeing people using our "Dry Check" process to make sure the food is actually dry! That's great to hear. If you're not checking, you're guessing:)
Jif peanut butter uses palm oil to keep the peanut oil from separating. Is the xanthan gum still necessary or would the results be different when using a peanut butter with just peanuts and salt as the ingredients? I'm just curious. Great video anyway and thank you for the test.
I don't know if the xanthan gum was necessary for the Jif. (I suspect not) My sister got a couple jars of PB which are just peanuts and salt (with oil on top) for me to test, so there will be more tests coming! (And I reread the paper, which I completely failed to do before this batch:)
Sorry, I haven't had time to go back through the whole video. If I said I used corn starch in this batch it was a mistake, I used xantham gum as an emulsifier in it.
I guess I should have started the video with the reason because a few people are missing the reason. As I say at about 22:29 " . . .and ultimately, unless you need powdered honey for something, why not just store it as honey. Honey lasts virtually forever. Anyway we're going to try it because a lot of people have asked over the years and I've never done it, I just assumed I could if I wanted to. . . " I'm trying the honey (and the peanut butter) for two main reasons: 1) Because viewers have asked me to show freeze drying honey a number of times, and 2) Because some people said it wouldn't work. (Which practically forces me to try:) Dried honey-containing products are sold, so I assume people are using it for something. I don't even think that freeze drying honey will be a good thing for the honey, it will probably make it last less time.
@@jago4673 , If you add water, you’re adding minerals, salts and impurities to the cream and therefore the butter. I’ve FD’d and stored heavy cream w/o the water added since 2016. Yes, I use nitrogen flushing.
Adding water changes the freezing point of the product and causes it to act differently during the freeze drying process. By diluting it it also ends up as a fluffier product and easier to powder.
@@kimmididwhat When adding water for the purpose of diluting to change the freezing point and making the final product fluffier, it probably would make sense to use distilled water, but the thought hadn't crossed my mind.
I'm trying the honey (and the peanut butter) for two main reasons: 😁 1) Because viewers have asked me to show freeze drying honey a number of times, and 2) Because some people said it wouldn't work. (Which practically forces me to try:) Dried honey-containing products are sold, so I assume people are using it for something. I don't even think that freeze drying honey will be a good thing for the honey, it will probably make it last less time.
I forgot the rolling pin upstairs and didn't want to go get it. (Too lazy) It's a lot of stairs. (I didn't think about the rolling pin until I was at that point!)
Haha I was thinking the same thing 😂 The only reason I freeze dry is for when the beast system is completely online and mingled into life that we can't buy or sell anymore. This future is coming fast my friend.
@@justintime6346 Yes! But, if you are a Christian, you won’t be here when people can’t buy or sell. Twice Jesus taught this. Take a look! The Parable of the Ten Virgins Matthew 25. Here’s a highlight but PLEASE go read it for yourself. It’s so cool. MATTHEW 25:7-10 KJV 8 And the foolish said unto the wise, Give us of your oil; for our lamps are gone out. 9 But the wise answered, saying, Not so; lest there be not enough for us and you: but go ye rather to them that sell, and buy for yourselves. 10 And while they went to buy, the bridegroom came; and they that were ready went in with him to the marriage: and the door was shut. Then here in the Days of Noah and the Days of Lot. The Days if Noah are for Is (I can’t write it out). The Days of Lot are the Church. Let’s look what Jesus said. I can explain this in much mire detail, if you’re interested. LUKE 17:26-30 KJV 26 And as it was in the days of Noe, so shall it be also in the days of the Son of man. 27 They did eat, they drank, they married wives, they were given in marriage, until the day that Noe entered into the ark, and the flood came, and destroyed them all. 28 Likewise also as it was in the days of Lot; they did eat, they drank, they bought, they sold, they planted, they builded; 29 But the same day that Lot went out of Sodom it rained fire and brimstone from heaven, and destroyed them all. 30 Even thus shall it be in the day when the Son of man is revealed. Notice no mention of buying or selling in the Days of Nosh. BUT, buying and selling IS specifically mentioned in the Days of Lot when Jesus is “revealed.” Revealed because He doesn’t set foot on the earth and RETURN but we meet Him in the harpazo. Pretty cool! We are doing the same, though. Preparing for hard times while the Beast System is being established!
Yes. I guess I should have started the video with the reason. As I say at about 22:29 . . . and ultimately, unless you need powdered honey for something, why not just store it as honey. Honey lasts virtually forever. Anyway we're going to try it because a lot of people have asked over the years and I've never done it, I just assumed I could if I wanted to. . . I'm trying the honey (and the peanut butter) for two main reasons: 1) Because viewers have asked me to show freeze drying honey a number of times, and 2) Because some people said it wouldn't work. (Which practically forces me to try:) Dried honey-containing products are sold, so I assume people are using it for something. I don't even think that freeze drying honey will be a good thing for the honey, it will probably make it last less time.
You’re adding the salts and minerals from the water to the food when you add water, unless you’re adding distilled water. So your food is nit just the FD’d food. It’s the FD’d food plus the extra salt and minerals from the water.
@@kimmididwhat Great call! When I read your comment I was only thinking about rehydrating not when diluting! When adding water for the purpose of diluting to change the freezing point and making the final product fluffier, it probably would make sense to use distilled water, but the thought hadn't crossed my mind. This could be a big factor if I'm going to dilute the honey 10 to 1! I'll get some distilled water!
Why in the hell would you freeze dry raw honey? it already lasts forever You keep adding water to things you're going to freeze dry. You do realize that freeze drying removes all the water right?
I'm fully aware of all of that. I'm trying the honey (and the peanut butter) for two main reasons: 😁 1) Because viewers have asked me to show freeze drying honey a number of times, and 2) Because some people said it wouldn't work. (Which practically forces me to try:) Dried honey-containing products are sold, so I assume people are using it for something. I don't even think that freeze drying honey will be a good thing for the honey, it will probably make it last less time. Adding water changes the freezing point of the product and causes it to act differently during the freeze drying process. By diluting it it also ends up as a fluffier product and easier to powder.
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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.
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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!
Thanks for sharing all the knowledge over the years. Appreciated.
Thanks!
Thanks!
Thanks!
I still have that file you sent me on peanut butter and still haven't tried it, but seeing you do this has re-ignited my interest! Thank you for all the great videos and tips!
My sister got a couple jars of PB which are just peanuts and salt (with oil on top) for me to test, so there will be more tests coming! (And I reread the paper, which I completely failed to do before this batch:)
Yes, please do PB and the cream ASAP. Holidays coming and powdered cream is used in a lot of recipes (especially hot chocolate mix). As part of testing, can you do buttermilk as well? Thanks for all you do in the FD Universe😊
We've done buttermilk a couple times before and I can add it to these trials.
Great video by the way, VERY good information, I always wanted to try freeze drying honey from my colony's, and peanut butter from my peanuts harvested, but never tried it. Now that you tried it for us, I know the best way to go about it. I used to buy Augason Farms Honey powder to put in my oatmeal I vacuum sealed for another day. I do know from the ingredients, Augason Farms adds white granulated sugar to theirs as a cutting agent to prevent clumping, and they do not put in an o2 absorber to prevent clumping. I think now I will just start trying my own honey. Thank you again!
Thanks. I really need to revisit these - this was just the first trial. I'm pretty sure the 100% honey is going to end up becoming a lump, but I wonder how little maltodextrin (or granulated sugar or something else) could be added to keep it from clumping. Every dried "honey" I've seen have all had a large percentage of something other than honey. Next time I will leave out the O2 absorber. It's not needed for the honey, but I wasn't thinking when I bagged it.
@@SchoolReports Well after watching your video I am determined to pickup the task and see what works for me 😅
@@VeritasOmniaVinculaVincit I'd love to hear what things you end up trying. Eventually I'll get back to more freeze drying, including finishing the Chicken & Dumplings, but right now I have to do a bit of repair on #1 daughters car.
We have been eagerly anticipating this experiment. Clearly, dilution is the key. Peanut Butter is the one that really intrigues me.
My sister got some more jars of PB (and honey) for me to test, so there will be more coming! (And I reread the paper, which I completely failed to do before this batch:)
New subscriber here. Watched your channel for 2 weeks straight. Just bought a freezedryer. Best channel that I have found. Would love to see some seafood loke shrimp done. Engine your holiday on the coast!
Darm auto correct. Enjoy your holiday on the coast
@dujak4772 This is a great site. Also, try john in Bibs. He has done several freeze-dried shrimp videos.
@@dujak4772 🤣
Thanks for watching and for commenting! Shrimp does great freeze dried.
Here are a couple videos showing the little cooked shrimp. (I don't think I would do raw shrimp)
Freeze Drying Your First 500 lbs of Food - Batch 7 - Shrimp Meat - ua-cam.com/video/C_L9OIC5cyI/v-deo.htmlsi=SmtYCqZwtkGNOX-k
Freeze Drying - The Next 50 Batches - Batch 552 - Peeled Cooked Shrimp Meat - ua-cam.com/video/AwdT8u5iUtU/v-deo.htmlsi=ZGj5mCwwH39OFcga
Loving the content man, thank you!!!
Thanks for checking it out!
Welllll thanks so much for that , now I know what my problem was lol , I use powdered honey for making meals in a jar for my family only I refuse doing it again :) we are able to buy it from a factory here in Australia , I was horrified how much of a mess it can make in the machine , same with peanut paste , thanks so much for doing this , I've learnt something new :)
Does the powdered honey you get have ingredients other than honey in it?
@@SchoolReports yes I’ll try add a picture for you of the label , if I can figure out how ,if not I’ll email it 😂
Thanks!
So, if I'm understanding the labeling correctly, it 57% maltodextrin from corn and just 43% honey. That's more or less what I've been seeing with a lot of brands. Again, if I'm understanding it correctly, it's the maltodextrin (or other things that have been added in other brands) that keeps it from clumping and free-flowing. I'm pretty sure the 100% honey is going to end up becoming a lump, but I wonder how little maltodextrin (or something else) could be added to keep it from clumping when stored in our "very carefully controlled storage conditions." 😁
@@SchoolReports YUP ! 😅👍
Thanks for doing this. since you are experimenting with high fat items, is there any hope for this to work with butter or lard or tallow? This is one area of long term prepping I haven't found an answer to -- very long term fat storage. If you continue with peanut butter, could you choose one that is only peanuts and not sugar and other things added such as Jiff? Many of us don't want the additives. Thank you for considering our thoughts.
I just started with what I had on hand. 😀 I wasn't really planning to try PB right then, but someone asked again and I saw the jar and thought what the heck.
My sister got a couple jars of PB which are just peanuts and salt for me to test, so there will be more coming! (And I reread the paper, which I completely failed to do before this batch:)
I don't know about butter or lard or tallow - high fat is one thing, all fat is a completely different thing altogether.
I would love to print out your time sheets/information you showed there- and a link for your thermometers & scooper. I was particularly interested in the cream! Love your half sheets idea!! THanks!!
Thanks for watching and for commenting! I'm happy to share everything I use.
These are the freeze drying batch worksheets we've been using: (we use the 4 tray one because our machine has 4 trays) They were made using OpenOffice. You can download them and change them in any why you want to suit your needs.
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
😁 The scoop I use is one I "adjusted." After I bought the scoop off Amazon, I cut both sides off and attached 3D printed end pieces to the sides. (Taller side pieces would probably make it better) This is how I changed the scoop - Food Scoop For Freeze Dryer Tray ua-cam.com/video/trs26E42Zho/v-deo.html
I have made an updated scoop video when I made a scoop for my sister. No cutting or adding, just warming and bending. I think it turned out even better than this one! Adjusting My Sister’s Scoop ua-cam.com/video/4EPiwgbFWgI/v-deo.htmlsi=4Fhysu7POXqdRPpw
Someone else told me that they had bought a metal scoop and re-bent it to fit the tray, but they didn't tell me which scoop they bought.
These are the thermometers we have been using - (Amazon affiliate links)
Dial Thermometer -40 to 120 F 1-Inch amzn.to/3NElaja (the one we've liked the most)
Dial Thermometer -40 to 160 F 1-Inch amzn.to/3pvAfIm
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
@@SchoolReports thank you again! I’ll be using the links! Have a blessed weekend. 🌹
The Peanut Butter is very interesting. If you come up with a more perfect mixture let us know.
My sister got some more jars of PB (and honey) for me to test, so there will be more coming! (And I reread the paper, which I completely failed to do before this batch:)
I have found that there is powdered honey in a number of teas. So that could be a thing? Thanks for the experiments! Good stuff
You could totally use that to make "seedhoney" used to make whipped honey with and a lot of beekeepers would totally to buy that. Normally seed honey requires you to wait years till a jar you set aside crystalizes almost compleatly.
you can test it by taking some and just adding it to a half cup of honey and whipping; add a bit more gram by gram of the freezedried stuff and eventually. If it works you will get honey that looks like frosting and is mostly stiff & fluffy at room temp
I don't know if I've every heard of whipped honey. (We had to look it up) That sounds great! Have you ever made any? Do you know how fast it should be whipped? (I'm sure I can find the answers online:)
@@SchoolReports I've made it a couple times with varying luck on how thick I could get it; whipping it's way faster doesn't really do much from my experience so I just whip it on medium or medium+ speed.
If whipped honey doesn't show up you can sometimes find info under the name "creamed honey" as well
@@SushikiIIer Thanks!
The powders honey would work well with, say, as an added ingredient to mint tea bags. When added to hot water you will have that honey sweetener already in your tea bag. It’s lighter and has a smaller signature. It could be endless for anything you use normal honey with. It’s my two cents.
Thanks!
I just subscribed last night. Good stuff! Do you have a video that explains what is actually happening when freeze drying? temperature inside the freeze dryer, vacuum (millibars), warming rate, etc. when it warms, is it actually warming or does it simply discontinue freezing, more like thawing?
Thanks for watching and for commenting! (And for the questions)
I have never made a video explaining the process because there are so many out there that would be better than any I could make, but I can link some resources you may find useful. It does heat the trays during the process. There are heater pads above and below each tray.
General Principles of Freeze Drying (The Lyophilization Process) www.researchgate.net/publication/342622346_General_Principles_of_Freeze_Drying_The_Lyophilization_Process
I do touch on some of the process here:) Freeze Drying Water - Short Version - ua-cam.com/video/BZRnR-AvbnY/v-deo.htmlsi=ozmfB73IboaBbJiU
This person has a decent video that does a pretty good job describing the complete process in the harvest right. (With minor errors that make very little difference) ua-cam.com/video/mEkGZTSeNE0/v-deo.htmlsi=nIvlHgLwwRYLFn8C
In general the cooler the storage temperatures, the longer it will last.
From Mountain House freeze dried foods . . . To maximize shelf life, store food unopened and avoid prolonged exposure to temperatures above 75°F (24°C).
There’s a google sheets on freeze drying honey. It’s in Chinese but you can use google translate. If I remember correctly honey was thinned to 1/10 to freeze dry properly.
That sounds like the direction I'm heading:) 5 to 1 was still not enough water but was the right direction. (I did get a Brix meter)
@@SchoolReports which bix meter did you get?
@@emailausdrucker I got this one; haven't used it yet. It arrived just before we went camping. amzn.to/3AJcIOB I haven't used one in 25 or 30 years. (or longer)
Do you any info you would share about what software you use to keep track of your inventory of freeze dried food. Thanks
Thanks for watching and for commenting! I'm happy to share everything I use. I don't have any video that just about the inventory tracking. Let me know if this info isn't enough.
We are using an OpenOffice spreadsheet to track our bags of food, and of course, we can sort by food, date, or location. Any fields wanted can be added. My I.T. person (wife) would rather use Excel, but I just use OpenOffice. 😁
Here is a glimpse of our inventory sheet during this video. - Dried Peas & Carrots - ua-cam.com/video/5tb6z2ENmMY/v-deo.htmlsi=tP_Qq0brFDk0g5Sg&t=89
Freeze Dried Food Bins/Racks - ua-cam.com/video/1FNCelTsgrg/v-deo.htmlsi=1oBEmgjynhR2F4K_
Here is the inventory data from just the "50 Batch Series" where the plan was to do 50 batches in 100 days.
Freeze Dried Items - 50 Batch Series - inventory data 08 04 2022 docs.google.com/spreadsheets/d/1sHHAC8glSfwq6hCo2cRxDAZ-8KikgcimJLYZ3-92LzQ/edit?usp=sharing
@@SchoolReports Thank you. That has given me wealth of useful data and examples. I have found a free database program for my iPad called “collections” that fields can be created and sort on in different ways. For an additional one tie purchase of $6.99 an upgrade is available with additional capabilities. I currently only have 4 tubs, I’m not pushing the limits of the free version. But like you wife, my background as a PC I.T. Administrator pushes me to database applications. Thanks again for the help in getting “my dogs pointed in the right direction”.
Just for your knowledge-One pound of Honey has about 1.035 specific gravity on average when mixed with water to make one gallon. In all honesty, I would put the honey in a sealed container for long term storage. It will crystalize but heating it will turn it back to a liquid.
Thanks!
I don't even think that freeze drying honey will be a good thing for the honey, it will probably make it last less time.
I'm trying the honey (and the peanut butter) for two main reasons: 😁 1) Because viewers have asked me to show freeze drying honey a number of times, and 2) Because some people said it wouldn't work. (Which practically forces me to try:)
Dried honey-containing products are sold, so I assume people are using it for something.
Will the honey experience the same problem with the O2 absorbers that (cane/beet) sugar has?
I assume it will.
I didn't think about it at the time and was just on autopilot when I bagged them - fill, add OA, seal.
Since sugars (including honey) really have nothing to go bad, I probably should not have added the absorber. For the next round of testing I plan to leave it out.
So when we did our peanut butter, I remember it turning out to be oily on top. Which makes sense as I didn't add an emulsifier when prepping it. Interesting results with the honey.
What would you use as an emulsifier for the heavy cream?
Which PB did you try?
My sister got a couple jars of PB which are just peanuts and salt (with oil on top) for me to test, so there will be more coming! (And I reread the paper, which I completely failed to do before this batch:)
I'll start with trying the same emulsifier for the heavy cream, because it's what I have.
Where do you get your Mylar bags?
Thanks for asking! - I forgot to put it in the pinned comments!
PackFreshUSA (AFFILIATE LINKS & REFERRALS - I earn from qualifying purchases from the links provided)
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Good morning. Do you ever have trouble with milk having cold spots for a long time? I freeze my milk in quart baggies and even after 60 hours there will be a couple ice spots about the size of a small pea. Any suggestions on a way around this? Thanks!
Sorry it took me so long to respond, and thanks for the question! Sixty hours is not unreasonable for some batches of milk, especially if the slabs are a little thick in the middle.
I didn't know how much you put into the quart bags (and I assumed they are ziploc type bags), so I did a quick measurement. Anything over about 2 cups in a quart bag will result in slabs that would be taller than I would recommend for freeze drying. (at least for milk) Plus, as milk freeze dries it ends up acting kind of like fluffy insulation and really slows down drying. I wouldn't be at all surprised with long drying times. If you add thermometers in the slabs you can know if you need to add more time without stopping the freezer dryer to check if it's time to start the _Dry Check_ process.
Have you tried to freeze dry maple sap? 🤔
Not yet.
Always a pleasure to come back.
But why fd honey? I don't think it will go bad.
agreed, we have stored honey for decades with no loss of quality....i tend to freeze dry only those items that are necessary
@emailausdrucker
He said why in his video. “Because people have asked about it” and he “always assumed I would be able to.”
Thanks!
I don't even think that freeze drying honey will be a good thing for the honey, it will probably make it last less time.
I'm trying the honey (and the peanut butter) for two main reasons: 😁 1) Because viewers have asked me to show freeze drying honey a number of times, and 2) Because some people said it wouldn't work. (Which practically forces me to try:)
Dried honey-containing products are sold, so I assume people are using it for something.
With the cream.. How long would you leave it stored that way, before you should use it?
@@DangerZone-w6y , I e had it stored since 2016 and it’s still good. 😃
I don't know. I'm planning to do more small bags so I can do testing over time.
IMHO you do NOT want to use an OA for storing sugar or likely honey as well. I have several #10 cans of sugar that were sealed with OA's and they turned into a solid block of sugar. It is essentially un-useable (unless I dissolve it in water) and YES it was dry when the lid was sealed on. There is some interaction between sugar and the OA that causes it to turn into a solid mass of granules. Not to mention that sugar is shelf stable as is without the OA.
@DM-fz3ly
You’re not the first to say not to use an OA for storing sugar but you are the first I’ve read that gives an example why not.
At my local grocery store someone has put up a display of freeze dried candy (skittles for example). I haven’t purchased any to check on them but have wondered about OA’s. Would you guess there aren’t any in them?
The bags the product is packaged in are the “clear on one side” kind. I’ve inspected them for any known violations of cottage laws and it appears they are in compliance with the possibility of whether they sold the product to the grocery store or not (selling to the grocer directly as a middleman is illegal in my state). The bags are not in direct sunlight, but I wonder if the ambient light will affect the candy within.
@@MisterEMystery for short term candy they probably have a dessiccant packet (silica gel) or nothing at all. Also the window pouches are not at all good for long term storage and generally only for short term snacks and candy. I can't even get the sugar out of the can due to the ring indentations around the outside. I gave up on it and figure if armeggedon comes we will figure out how to use it (last) I probably have 24 to 36 cans of the solid sugar. I only opened 1 to find it solidified.
@@DM-fz3ly , The interactions is the moisture and heat that come off of the OA. This is when the Nitrogen flush is Perfect. I’ve been nitrogen flushing my sugar, brown sugar and candy since 2018. 😃
@@MisterEMystery , The interactions is the moisture and heat that come off of the OA. This is when the Nitrogen flush is Perfect. I’ve been nitrogen flushing my sugar, brown sugar and candy since 2018. 😃
I don't use the OA's with candy, because they are just sugar and there's nothing to go bad. I completely forgot that when thinking about honey. I'll probably remember for the next tests.🤣
Blocks of sugar still is not damaged. Ice pick!
The honey that didn’t come out good, can you melt it in hot water and try making it again? Thanks
I'm not sure. I haven't done anything with it yet.
If nothing else, I could dissolve the honey in hot water and use it for something.
Hoping to get your input. I want to nitrogen flush number 10 cans do you think I would need a special machine to do that or do you think if I just insert the wand in there and add nitrogen I can remove most of oxygen and seal up right after
Because I'm looking at the nitrogen flush vacuum sealers and they are pricy at least 4k and up
@@silverkidd237 , I have a set up on my channel that my business partner put together for me in 2018. ( he owns a commercial food co packing business and got tired of me using his industrial equipment after hours 😂)
If you are careful you should be able to do a great nitrogen flush using a wand. I would still always add a small oxygen absorber to each can.
This video shows one persons setup of the nitrogen tank, regulator and nozzle set-up that they got at their welding shop. Sovereign Spirit Nitrogen Food Packing: Tank & Regulator Basics ua-cam.com/video/yCj2JSX2pUY/v-deo.html
Nitrogen Flushing for Freeze Dried Food Storage. - ua-cam.com/video/KYr6ehdXdGU/v-deo.htmlsi=HLsZkd22u6RP6EBz
@@SchoolReports , Thank you Mr. school Reports. ( I’ve never known your real name and that’s okay.) I always want to stress the importance of being very careful when working with nitrogen gas. I always have my windows open and my fan running when I’m flushing my FD’d foods. 😃
@@kimmididwhat 🤣 It's Dan. My whole name does show up on a number of videos, mostly older ones, at the beginning or end when I include some of my older photos from when I did that as my "job." 😁 This one has a few of them. ua-cam.com/video/07ENggGmlZU/v-deo.htmlsi=4S11mTcuysEoo6vZ
To be fair, I haven't watched your video showing nitrogen flushing, but it's seems like you are pretty scientific and accurate from what I've seen from your comments.
I stopped watching other peoples freeze drying videos years ago. I didn't want to be accused of attacking or stealing from other freeze drying channels if I say/do anything in a video. I don't have time for them. (One FD UA-camr even accused me of attacking/mocking him and his dog in a video, which had nothing to do with them!)
I do sometimes have my sister check out videos that viewers recommend, and give me a summary. (She has told me that she has started seeing people using our "Dry Check" process to make sure the food is actually dry! That's great to hear. If you're not checking, you're guessing:)
Jif peanut butter uses palm oil to keep the peanut oil from separating. Is the xanthan gum still necessary or would the results be different when using a peanut butter with just peanuts and salt as the ingredients? I'm just curious. Great video anyway and thank you for the test.
I don't know if the xanthan gum was necessary for the Jif. (I suspect not)
My sister got a couple jars of PB which are just peanuts and salt (with oil on top) for me to test, so there will be more tests coming! (And I reread the paper, which I completely failed to do before this batch:)
you can try arrow root as a deterrent for clumping as it usually works better than corn starch
Sorry, I haven't had time to go back through the whole video. If I said I used corn starch in this batch it was a mistake, I used xantham gum as an emulsifier in it.
Why would you freeze dry honey it never expires. It might crystallize but warm it up and it will be liquid again.
I guess I should have started the video with the reason because a few people are missing the reason.
As I say at about 22:29 " . . .and ultimately, unless you need powdered honey for something, why not just store it as honey. Honey lasts virtually forever. Anyway we're going to try it because a lot of people have asked over the years and I've never done it, I just assumed I could if I wanted to. . . "
I'm trying the honey (and the peanut butter) for two main reasons: 1) Because viewers have asked me to show freeze drying honey a number of times, and 2) Because some people said it wouldn't work. (Which practically forces me to try:)
Dried honey-containing products are sold, so I assume people are using it for something. I don't even think that freeze drying honey will be a good thing for the honey, it will probably make it last less time.
Why add water to heavy cream?
Because of fat content, it clumps up. However, it makes good butter.
@@jago4673 , If you add water, you’re adding minerals, salts and impurities to the cream and therefore the butter.
I’ve FD’d and stored heavy cream w/o the water added since 2016. Yes, I use nitrogen flushing.
Adding water changes the freezing point of the product and causes it to act differently during the freeze drying process. By diluting it it also ends up as a fluffier product and easier to powder.
@@kimmididwhat When adding water for the purpose of diluting to change the freezing point and making the final product fluffier, it probably would make sense to use distilled water, but the thought hadn't crossed my mind.
Why freeze dry honey? Didn't honey come out of ancient Egyptian tombs still edible????
I'm trying the honey (and the peanut butter) for two main reasons: 😁 1) Because viewers have asked me to show freeze drying honey a number of times, and 2) Because some people said it wouldn't work. (Which practically forces me to try:)
Dried honey-containing products are sold, so I assume people are using it for something.
I don't even think that freeze drying honey will be a good thing for the honey, it will probably make it last less time.
You gave a great explanation why you don’t use a blender. Now answer why you aren’t using a rolling pin. 😃
I forgot the rolling pin upstairs and didn't want to go get it. (Too lazy) It's a lot of stairs. (I didn't think about the rolling pin until I was at that point!)
👍👍👍👍👍
This is batch 664. Are you going to SKIP batch 666 like hotels never label a 13th floor the 13th floor?
Haha I was thinking the same thing 😂 The only reason I freeze dry is for when the beast system is completely online and mingled into life that we can't buy or sell anymore. This future is coming fast my friend.
@@justintime6346 Yes! But, if you are a Christian, you won’t be here when people can’t buy or sell. Twice Jesus taught this. Take a look!
The Parable of the Ten Virgins Matthew 25. Here’s a highlight but PLEASE go read it for yourself. It’s so cool.
MATTHEW 25:7-10 KJV 8 And the foolish said unto the wise, Give us of your oil; for our lamps are gone out.
9 But the wise answered, saying, Not so; lest there be not enough for us and you: but go ye rather to them that sell, and buy for yourselves.
10 And while they went to buy, the bridegroom came; and they that were ready went in with him to the marriage: and the door was shut.
Then here in the Days of Noah and the Days of Lot. The Days if Noah are for Is (I can’t write it out). The Days of Lot are the Church. Let’s look what Jesus said. I can explain this in much mire detail, if you’re interested.
LUKE 17:26-30 KJV 26 And as it was in the days of Noe, so shall it be also in the days of the Son of man.
27 They did eat, they drank, they married wives, they were given in marriage, until the day that Noe entered into the ark, and the flood came, and destroyed them all.
28 Likewise also as it was in the days of Lot; they did eat, they drank, they bought, they sold, they planted, they builded;
29 But the same day that Lot went out of Sodom it rained fire and brimstone from heaven, and destroyed them all.
30 Even thus shall it be in the day when the Son of man is revealed.
Notice no mention of buying or selling in the Days of Nosh. BUT, buying and selling IS specifically mentioned in the Days of Lot when Jesus is “revealed.”
Revealed because He doesn’t set foot on the earth and RETURN but we meet Him in the harpazo.
Pretty cool!
We are doing the same, though. Preparing for hard times while the Beast System is being established!
@@justintime6346 LoL I replied back to you and YT deleted it! 🤣
Devil's food cake? 🤣
Why honey? It lasts forever...
Yes. I guess I should have started the video with the reason.
As I say at about 22:29 . . . and ultimately, unless you need powdered honey for something, why not just store it as honey. Honey lasts virtually forever. Anyway we're going to try it because a lot of people have asked over the years and I've never done it, I just assumed I could if I wanted to. . .
I'm trying the honey (and the peanut butter) for two main reasons: 1) Because viewers have asked me to show freeze drying honey a number of times, and 2) Because some people said it wouldn't work. (Which practically forces me to try:)
Dried honey-containing products are sold, so I assume people are using it for something. I don't even think that freeze drying honey will be a good thing for the honey, it will probably make it last less time.
You’re adding the salts and minerals from the water to the food when you add water, unless you’re adding distilled water. So your food is nit just the FD’d food. It’s the FD’d food plus the extra salt and minerals from the water.
True, and it's true when I drink water too.
@@SchoolReports , You’ve got a very valid point there. 😃
@@kimmididwhat Great call!
When I read your comment I was only thinking about rehydrating not when diluting! When adding water for the purpose of diluting to change the freezing point and making the final product fluffier, it probably would make sense to use distilled water, but the thought hadn't crossed my mind. This could be a big factor if I'm going to dilute the honey 10 to 1!
I'll get some distilled water!
Why in the hell would you freeze dry raw honey?
it already lasts forever
You keep adding water to things you're going to freeze dry.
You do realize that freeze drying removes all the water right?
I'm fully aware of all of that.
I'm trying the honey (and the peanut butter) for two main reasons: 😁 1) Because viewers have asked me to show freeze drying honey a number of times, and 2) Because some people said it wouldn't work. (Which practically forces me to try:)
Dried honey-containing products are sold, so I assume people are using it for something.
I don't even think that freeze drying honey will be a good thing for the honey, it will probably make it last less time.
Adding water changes the freezing point of the product and causes it to act differently during the freeze drying process. By diluting it it also ends up as a fluffier product and easier to powder.