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Freeze Drying Mustard
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- Опубліковано 22 січ 2020
- Freeze drying mustard, ketchup and sliced meat.
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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!
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Interesting - I've seen mustard done before but I thought ketchup had too much sugar it it to do well. Now I'm just going to have to try it myself. Thanks.
I think I will powder it for easy reconstitution.
I bought my hr freeze dryer last year on their lay away program with the oil less pump. I love it. I've dried pumpkin pie, beets, cheese cake, watermelon, icecream, yogurts, milk, all kind of meats, fruits and veggies. Too much to list everything I've dried. But now I'll definitely try mustard and ketchup for a prep.
Enjoy your freeze dryer! We got ours because I've wanted a walk-in freezer for a long time but realized that a freeze dryer was more practical. Which size did you end up getting? When we got ours the large one needed 240v so we got the medium. Have you dried anything yet that you were not happy with? We have dried 300+ batches and more than 140 different foods and are currently making videos of freeze drying the alphabet. (Foods from A to Z)
Sounds awesome...how do you reconstitute pumpkin pie? Or do you just eat as is? Thank you kindly
Mustard and ketchup powder and just add to foods or sandwiches , some of meats just add to casseroles as is I am game I don't have a machine I would wear it out🥰
👍 😁
What brand of ketchup did you use. Thx!!
Would you please explain why you use vinegar?
Wow! The lack of information in my older videos is appalling! Sorry. All I needed to do was say a few words and I failed.
The vinegar is removed from the food along with any other solvents like water or alcohol. And, since mustard and catsup have vinegar in them, they taste better if some is added when rehydrating.
Love this video! Thank you! I have done Ketchup but it won't work. Is yours low sugar in order for it to work?
Just off the shelf ketchup from Costco. Heinz, I believe.
Interestingly, no one ever asks me about sugars or fats when I do ice cream! 🤣
Is there a reason for not just squeezing mustard onto one sheet and ketchup onto another and freezing on the tray and then freeze dry? I'm not sure if the time of squeezing into cubes and popping out of cubes is necessary...but maybe it is. I like less steps in a process if the outcome is equivalent. Thank you much.
Nope! No reason to do the little cubes except someone had suggested it and I thought I'd try it.😁 (And maybe for portion control?)
Portions make sense. I was kinda thinking of freeze drying and making a powder and sealing in mylar bags of size I may use in a month or two and scoop out as necessary or have a months supply reconstituted at a time in mylar bag or jar so it's ready to use. It should be stable for a bit once reconstituted I'm hoping. Thanks for info...I'm trying to find everything I can freeze dry for when SHTF.
@@2americangirl I would plan on powdering them the next time I did them, too.
If you _rehydrate_ these using vinegar I would think the Water Activity (aw) levels would be low and would therefore probably be pretty stable. (Just like they were before freeze drying) The mustard rehydrates so fast that even if you don't rehydrate it ahead of time it can be ready in seconds. This is true with most powdered items. Be careful *how* you powder freeze dried foods; they are hygroscopic and will pull water from the air.
Remember, I'm just another idiot on the internet. I could be wrong. The #1 joke at our house is "But, I saw it on the internet!" Consider looking at what commercial companies are doing. That's where I look to for guidance. If they can do it, we probably can too. (with method adjustments)
Thank you for info..very helpful. It's all a learning thing and sharing experiences. Stay blessed.
Really impressive. That meat looked good too.
Thanks. The thin slices of meat rehydrate in just a few seconds and are as good as fresh slices again! They taste great dry too.
How did your ketchup turn out? I poured right into my tray (I wanted to powder) but it was pliable. I had to throw out.
The ketchup turned out well. Now that it's been 3 1/2 years for the ketchup, I should re-visit it. We still have 2 bags of it.
I should do a new video showing different brands *_(huge differences),_* and show mixing in added water, which can help too, when it comes to making powder. I never tried whole tray of it; maybe I will.
Wow! It’s amazing!
Good to know. I just had to buy a new refrigerator and due to the issues and wanting a U S made one, the new one is smaller than the old one. So, I took my Walden farms BBQ sauce (no calories - so do not know what is in it) and am freezing them) and per inflorida, I am doing 7 hard boiled eggs from my hens broken up. And, I am doing sunflower seeds because much better to freeze dry and store carefully to keep taste.
Like your site. TY
After looking at the ingredients of the Walden farms BBQ sauce (I'd never heard of them) it looks promising that it will freeze dry well. It does show vinegar high on the ingredient list, so when you rehydrate it you may need to add some along with the water; vinegar seems to be lost completely during drying. We didn't care for the egg whites from hard boiled eggs on our first test. We have freeze dried a lot of raw eggs and they work well. We have not done sunflower seeds yet and I love sunflower seeds! Another thing for our list. We just opened a bag of walnuts that we had soaked in salt water then dried a year ago. We had bagged them in Mylar bags with oxygen absorbers and they were just as good day one.
@@SchoolReports Were the walnuts salty? Thanks for the tip on the BBQ sauce. I do not use it a lot, but once in a while which is why I wanted to f.D. it to get it out of the fridge. I was only thinking of using the eggs in things like potato salad or chicken salad. So hopefully, the whites difference in taste will not overwhelm. I have hens and LOTS of eggs. I freeze them raw and haven't used them yet, but they look like frozen raw eggs :-).
@@marthaadams8326 Not salty at all. In fact the sweetest walnuts I've ever had. I soaked the walnuts in cold water with salt. (about 1/2Tbs per quart of water) Changing the water 3 or 4 times over 3+ hours, stirring frequently. After the water stays pretty clear, I rinsed them with clean salt-free water. I then dried them on a cookie sheet in the oven at 150F until dry. The problems with the egg whites was not the taste, it was the texture, it was like plastic. The yolks rehydrated perfectly and almost instantly. (Maybe the whites just needed a LOT more time, I gave them an hour)
@@SchoolReports Sounds like you might be a Type A ++ personality too :-) I always try to re-hydrate too fast.
Would this work with mayonnaise and Miracle Whip? Need to put some away for my tuna salad. Thank you 🌺
I haven't tried just plain mayonnaise and Miracle Whip and I don't think it's going to do well.
However, I have done tuna salad with Miracle Whip already mixed in and it did great. This was over a year and a half ago. Freeze Drying and Rehydrating Tuna and Tuna Salad ua-cam.com/video/uDqISVz0DXo/v-deo.html
That looks really good. I've been dreaming of getting a Harvest Right for awhile. Just found your channel and I'll be going through the back log of videos.
I did glance through your videos and did not see anything related to these, so excuse me if you've already done them. But have you tried sardines (or any kind of fatty fish) or cheese? I saw someone do cheese, and they ended up blending it into a powder. However, they did not mention whether they were going to store it long term or use it over the coming weeks.
My understanding is that certain fatty foods do not do well in the Harvest Right. Or their shelf life ends up being drastically shorter. I noticed that the freeze dried cheese segments did look a little on the oily on the outside.
Has that been your experience?
I've been happy with our Harvest Right so far and we have had it for a little more than 2 1/2 years. I also wouldn't pay extra for the oil-free pump. I am by no means an expert on anything to do with freeze drying, but during that time we have freeze dried more than 140 different foods in more than 270 batches.
We have dried fish (but not sardines) and we have dried cheddar cheese; shredded worked well, but the slices broke, were slightly oily and wouldn't rehydrate well. I need to try more types of cheese. I would have no qualms about long term storage. (again, I have nothing older than 2 1/2 years at this point) Always remember the oxygen absorbers.
Water packed sardines would probably freeze dry fine; oil packed sardines would almost definitely fail. Oil/fat will not freeze dry. (example: butter will not freeze dry, but mashed potatoes with some butter mixed in does great)
Mountain House makes freeze dried ground beef that has 15 grams of fat in a 37 gram serving that they say has a shelf life of 30 years. I often look at the commercial freeze dried brands to judge what might work. If it works for them, we can make it work too.
I have dried cooked and raw ground beef, cooked and raw hamburger patties, cooked and raw steaks, etc.
This past week we used hamburger patties that we freeze dried raw 2 1/2 years ago, and they were perfect! I crumbled them up, poured hot water over them and then cooked the crumbles with some taco seasoning for some delicious tacos.
@@SchoolReports Thanks for the thorough response! I'll keep all of that in mind! :)
HR has a finance program if your interested. I have had my larger dryer and oil less pump now for 18 months - love it. I have processed over 2500 pounds of foods so far - I run it almost 24/7. For me the oil less pump is so worth the extra money - no mess to deal with.
The large dryer will process more food than the small and medium dryers.....combined.
Oily fish doesn't do well but most white fish does well. Shredded cheese will dry very crisp and will still melt well in foods. I tend to wax my cheese blocks in cheese wax - 20 year shelf life.
My dryer has been the best investment for my long term preps I've made so far.
@@jerrysmith372 Thanks. I did discover their layaway program just recently. I wish I would have known about it before their prices shot up because of the quarantine. Doh!
@@rickyatodaso7255 Yes the cost is a factor that everyone has to consider. Some facts that should be considered - the large dryer will process more food than the small and medium ...combined. Just how much food does one want to put up and in what time frame may determine which size you want. The large - based on 3 batches per week will process 2000 pounds of foods in 1 year. ua-cam.com/video/aLGq9YIaHMw/v-deo.html The small and medium is considerably less.
However the large does require a dedicated 20 amp circuit to run which may require an electrician to install.
Oil pump or oil less? The standard pump requires filtering of the oil after each batch and a pump tear down and cleaning after 10 batches. It's not hard but it is messy and a pain in the butt. The oil less pump does cost an extra $1500 - however there is practically no maintenance and it runs quieter but it does run at 130 deg. F so it casts off some heat.
All sizes are designed to operate between 35 F and 85 F - so placement should be considered. Mine is in my garage and I had to design and build an air moving system from and back to my house using a bathroom ceiling fan and ducting just to keep it at 85 deg. in the summer months. Something to consider.
It does take up some room (all sizes) - take careful measurements before you buy. Decide first "where" you will keep and use it.
The noise is about like a cheap dishwasher. The standard pump is rather loud in my opinion. Batches will run from 24 hours to 48 hours depending on the moisture of the foods.
All that said - for me - it has been the best prepping tool I own and I save tons of money when you compare it to buying commercially produced freeze dried foods. After 18 months I have put up around 2600 pounds of foods. All shelf stable for up to 30 years. My goal is to have a 5 year supply of foods and supplies. Yes I'm a serious prepper.
"hours fly by".... How MANY hours?
How many hours? Sorry I don't know.
I hardly track the total times anymore because it's almost worthless, just a ballpark number, except the freeze time and final dry which depend mostly on food type. In general, mini marshmallows and shredded hash brown potatoes are fast and pineapple and citrus are slow. It's done when it's done. 99% will somewhere between 18 hours and 60 hours. I set the Freeze Time and Final Dry Times for every batch, depending on the food type, using the custom cycle menu. The Main Dry Cycle is automatic, with the exception of being able to skip to the end of it. (it is 30 hours, and it auto skips when it thinks it's dry enough)
Even if I load the freeze dryer the same way, with the same amount of the same food, for two consecutive batches, the total time can still be a few hours different. All I can do is generalize about total freeze dry time because there are so many variables to the dry times; type of food, water content, sugar content, temperature of the food, ambient temperature, how much food in a batch, more than one kind of food in a batch, food volume, how tight it's packed, thickness on the tray, how well it contacts the tray, how porous the food is, how the food was sliced (this made a huge difference with citrus and pineapple), how clean the vacuum oil is (if it's an oil pump), and I'm sure there are more.
@@SchoolReports So, really, the best way is to just do it until they are done, however long that takes. So, I guess you can stop the process and check, and resume? How expensive are freeze dryers, anyway? I guess that depends on how many features you want?
@@robertzeurunkl8401 They are designed to run automatically and stop when the machine "thinks" the food is dry. And it does do a pretty good job with almost all foods. In this video - ua-cam.com/video/4-ISK1Kx8FM/v-deo.html I do show stopping the machine early, to show what to look for in food that is not dry, and then restarting and adding more time.
The freeze dryers cost from $2200 to $4900 depending on size and which vacuum pump. We have the medium machine with the regular vacuum pump, which totals $2700. If you ever decide to buy on, we do have an affiliate link up in the video description.
@@SchoolReports Yikes. My dehydrator cost about $150. A freeze dryer is a pretty serious investment, then.
@@robertzeurunkl8401 Yes! Sticker Shock is a real thing! But I am glad I got it and have been very happy with the results. But it is some serious money.
What brand ketchup did you use?
It was Heinz.
@@SchoolReports Great, thanks.
Why freeze dry mustard? , Mustard doesn't go bad, it will separate but all you have to do is shake it or mix it .
Just wanted to try it out. The normal shelf/best-if-used-by date is a couple years, this could be good for 20+years.
I'm new to freeze drying and still waiting on my machines delivery so this may seem like a stupid question but, if you cannot get all of the fat removed from a raw meat item, what does not leave during the sublimation process, would placing it under a vacuum after freeze drying prevent the fat from going rancid during long term storage???
Thanks for the question. I still feel like I'm just a beginner when it comes to freeze drying, and we've had our machine for almost 3 years and almost 300 batches. We try to use lean cuts of meat and then trim it the best we can. We know it CAN be done because Mountain House and the other freeze dried food companies do it every day. We just rehydrated some lean Tri-Tip and some hamburger patties (20%fat) that we freeze dried, raw, when we first got our freeze dryer. They were perfect and delicious! They were bagged in 5 and 7 mil Mylar bags with Oxygen Absorbers. From what I've read, oxygen getting to the fats is the main cause of it going rancid. Any air left between the food in the vacuumed bag is still going to be 20% oxygen; oxygen levels with oxygen absorbers can be below 0.01%. Maybe both is the way to go, I don't know.
You can see the lean Tri-Tip before freeze drying here: ua-cam.com/video/UyiAoqk5cM8/v-deo.html
And this is an earlier rehydrating test: ua-cam.com/video/LBohStDf3K0/v-deo.html
Mountain House has #10 cans of freeze dried ground beef with a 30 year shelf life and it has 15 grams of fat in a 37 gram dry mix serving.