I love freeze dried food. It’s nutritious, tasty, super lightweight… it just can’t be beat. But, it’s expensive to purchase in most cases and if you want to freeze dry at home, well, you’ll have to buy an expensive machine which is one big reason why I buy my freeze dried foods from commercial manufacturers.
Apparently, however, it’s possible to “freeze dry” food at home and without an expensive machine. To be honest, I am wondering if the method in the following article is a little suspect because freeze dried foods aren’t just frozen to really cold temperatures, they’re then placed in a vacuum and subject to low heat in order to induce sublimation, after which they undergo further drying to eliminate as much moisture as possible.
With that in mind, the two methods outlined in the following article don’t take the freeze-drying process quite that far but I do wonder if either method is more viable that dehydrating, or if they can be combined with dehydrating? There’s only one way to find out, guess I’ll have to give it a shot…
“Learning how to freeze dry food is something that’s gaining popularity.
It doesn’t come as a surprise to us, because many preppers are now simply discovering the “long forgotten” art of freeze drying their foods at home.
In truth, freeze drying has been in constant commercial use for generations. Applying it in your home is quit easy, with or without a special machine.
When you freeze dry food, the water content and moisture are eliminated. It’s a lot like drying food on drying racks, but you’re also adding the freezing process.
Freeze drying food is useful in situations like long camping trips, or long term food storage for an emergency or disaster…”