Chopping and dicing foods to a smaller size can help decrease the amount of time it takes to freeze dry and make the foods much more convenient to use at a later time.
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Most people start out freeze drying basic foods like fruits vegetables and meats.
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This process should only take about a day.
After a week test if the food is freeze dried by removing a piece and letting it thaw.
Freeze dried food is the best emergency food storage.
Freeze drying is complete when all the dry ice is gone though as before you can test the food by removing a small piece and seeing if it turns black.
At first the food will freeze.
So when you open the door on a full freezer letting in warm.
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Deciding what to freeze dry.
Then put the food in an empty freezer set to the lowest possible temperature.
Because of the low temperature used in processing the quality of the rehydrated product is excellent.
Too little or too much food can lead to frost in the freezer.
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Over a matter of weeks the food will become dry.
You ll know the food has fully dried by removing one piece.
Freeze drying also known as lyophilisation or cryodesiccation is a low temperature dehydration process that involves freezing the product lowering pressure then removing the ice by sublimation.
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To freeze dry food start by spreading it out on a plate or tray so that none of it is touching.
Place the tray inside a deep freezer and leave it.
This is in contrast to dehydration by most conventional methods that evaporate water using heat.
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Leave the food in the freezer for at least a week.
Look for sales and deals on bulk meats.
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