Indoor Farmer exists to offer Canadian’s the opportunity to "grow their own" food and medicine. Over the years we have added a large selection of outdoor gardening products to compliment our indoor growing collection.
Furthermore, the development of vacuum drying and the control of temperature rise have increased the efficiency of the freeze-drying systems which leads to reduced cycle times and lower costs. The development of the industry gives a lot of hope for the future of freeze drying in both the pharmaceutical and food industry.
3. Power Supply: Most freeze dryers require a standard electrical outlet but check if your home can accommodate the power needs of larger models.
Theoretically, you could use the machine for both gluten and gluten-free foods. However, we choose to put only gluten-free items in our freeze dryer to avoid any potential cross contamination.
Obviously things like ice cream and marshmallows you would want to let the freeze cycle run longer. When I'm ready to start the drying cycle, I open the door, remove the insulator, and check the temperature of the food on the trays with an infrared thermometer. As long as it's below -10F I start the dry cycle. A side note for TonyC, have you ever thought about attaching a mirror to each side of the tray rack to reflect the radiant heat back in to the trays? I've looked at some mirror finish stainless on ebay, and it looks like you could do it for about $quarenta. Not sure if it's worth a try or not. I would think it would let you get more water out in a cycle because the radiant heat wouldn't be warming the ice on the chamber walls. Just a thought.... Edited December 16, 2015 by Pipsqueak duplicate post (log)
How does freeze drying work? To put it simply, it freezes the food then goes through a sublimation process where it dries the food.
They can last for decades, with regular maintenance of course. It’s like any other major appliance, it has running parts and will need to be maintained or repaired as needed.
Taking the time to be sure accurate air flow, drainage angle, and positioning of accessories such as drip pan can avoid mishaps, preserving you the two time and expense In the long term. A properly-executed set up is the initial step toward productive freeze drying adventures.
I freeze dry right now so I can have as much preserved food as possible. For me, it’s a lot cheaper in the long run, even with the initial investment and run time.
A funny lesson I learned is that we no longer freeze-dry many fruits or vegetables. I know this goes against what most preppers say but I’ve come to a different conclusion. We did tons of fruits and vegetables at first but considering the time it takes we found that we are better served by spending that precious freeze drying usage on more expensive items like meats, eggs, and complete meals.
Then I just have to take rolls and a gluten-free pie for my son. It’s much less more info stressful on everyone, and my son doesn’t feel that he’s being deprived of having traditional holiday foods.
Hey there, fellow self-reliant folks! If you're all about preparedness and want to take your food preservation game to the next level, you've probably considered getting yourself a freeze dryer. But let's be honest – freeze dryers aren't exactly known for being wallet-friendly.
Forgive me for the extremely long post but I thought other southerners may also face this problem and could use this information.
I started by removing the 3 grocery bags that were holding the 2 thick bags that had at one time held the berries. Struck by how much it looked like a placenta - bag and all!