Removing water quickly is very important because the longer a harvested plant or compound retains water, the higher the chance it has of spoiling, losing nutrition, and losing potency.
Hopefully I said that in a way that makes sense! As well, does it matter which port is used as "in" and which as "out"?
The best way to keep tabs on used options that may be available is by joining freeze-drying Facebook Groups, following them on Instagram and TikTok, or checking online self-reliance and preparedness forums.
For the price of a large home freeze dryer one can have 48 servings of premium freeze dried beef delivered to their home every month for a year with promo code “jdr“.
When it comes to Harvest Right, they have hundreds, or possibly even more stores (they keep popping up every day) and authorized resellers across the USA and Canada.
Learning how to select, can, freeze, dry, and store grapes doesn't need to be complex! USU Extension has all of the resources that you need to preserve your grapes in the way that you prefer to do so.
1) I installed a 3/4" wide high density closed cell foam in the gap between the front of the chamber and the back of the front panel - just what Harvest Right suggested except all the way around (the first picture shows the gap). Use your fingers to push it into place. It needs to be tight against the inside panel. I then installed a vapor barrier around the entire FDer chamber. I used 7mil plastic and clear packing tape.
Some special food items cannot be prepared with regular appliances – especially if you need them prepared at a high volume. This is where specialized cooking equipment are helpful.
Let's do a simple math exercise. Non Frozen food put in freeze dryer at an ambient temp of 70F needs to be at -40F before the dry cycle begins. things go linear, each hour the temps would drop the food by 12.
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My husband has been contemplating cost effective alternative ways to get oil-less vacuum happening... what would the specs needed be, since I don't have a pump to look at. Hopefully I asked that in a way that makes sense.
Dehydrators take the water off the surface first, then water eqilibrates with the surface, more water is drawn off the surface. You are left with a shrunken item, with some residual water. Makes gorgeous leather.
Options: consumer choices for this appliance are currently limited. There are few companies making “home” freeze dryers, laboratory freeze dryers are built for scientific sampling so may not work as well for food, and the small commercial “pilot study” freeze dryers tend to be larger than website those marketed for home use.
As long as the food is dried to a low residual moisture, vacuum packaging is safe. Remember, vacuum packaging is not a food safety process itself. In fact, removing oxygen from a package may make it more of a concern for the botulism bacteria to grow and produce toxin if there is a moist environment.