Some food for thought, I see you leave your ball jar w the o2 absorbers open while you’re sealing each bag. What I like to do is fill each Mylar bag with food and open the jar really quickly and pull all the absorbers I need at once, minimizing their exposure to the air. And then I put each absorber into its respective bag and then seal them one by one. Sometimes I’ll double up on absorbers depending how many times I’ve had to go into the jar. This has helped me stretch the life of the absorbers I keep in my jar. 🤘🏼
I mentioned this in 2 replies but I want to get it where you can find it. This recipe sends the burn message on my ip so I found out about using the pot in pot technique of putting a small pot inside the instant pot sitting on a trivet and adding a cup or cup and a half of water to the bottom of the instant pot pan. I loaded one recipe into the inner pot and continued on with 4 min on high with a 10 min cool down. No problem with burning. I did 4 recipes to fill my 4 trays. The small inner pot only holds 1 recipe so I simply processed 1 at a time times 4. I did that faster than the time it took me me to remove the burned stuff off the bottom of the instapot! I did not wash my little inner pot just emptied and filled and kept going.
Did this and used the tray dividers to make bars. Great on the go. When I start craning at 6:00 A.M. setting walls and trusses we go until the job is done. So I eat a lot freeze dried stuff on the go and this one hits the spot with out reconstitution.
Was yours kind of chewy? My 1st try was like that and great as a snack on its own. Which is what I am looking for. The second we added a few more hours drying time because we were told it should be totally dry. But they were so dry they were like cardboard until rehydration. And they never totally rehydrate 100%. What was your time for drying and consistency when done? Thanks
@@cslinhart Had to look and see what I said.1YEAR AGO! No mine was like a shredded cardboard and glue that has hardened, the stuff you make in grade school. But that was what I was going for. Something that will hold its shape until eaten. On the dry time, I had set it for extra time just because of the early programing my machine had at the time. It never completely got stuff dry. But now with the new updates it just runs on the out of the box settings. I guess if you were to eat them right away you could stop them early for a chewy texture but not for storage.
I bought a 25 pound of steel cut oats and a 20 pound box of pears. I have a xl freeze dryer, I bet I’ll have to make four batches four times to fill the trays. So, I’m probably looking at 40 or more hours I guess. So I think I’ll do a different taste for each tray. I also have a lot of frozen fruit ready to go. I’m thinking strawberries and cream, chocolate and banana, hot apple pie and blueberry and almonds
I am having problems with the rasins. Everything was beautifully dried except for the tacky rasins. I have put them back in the machine and added more time. Brian mentioned it took 38 hours for his. Someone kindly suggested blending the rasins in the recipe liquid and then adding that liquid into the recipe. That way you still get the flavor and sweetness of the raisins but the freeze drying time goes way down!! I love this idea!! Can't wait to give it a try. BTW this recipe is absolutely delicious and the steel cut oats make a wonderful texture!
Just add all the ingredients to a smaller metal pot that will fit inside the instant pot and put it on the trivet. Then add another cup of water to the bottom of the instant pot to provide the pressure and cook like normal. Will avoid the burn warnings. I use that for oatmeal and spaghetti.
Looks great as a perfect dry bar for hiking or a quick meal rehydrated. We love our Harvest Right. Thanks for sharing this great idea. Always amazed at how much food can fit in one batch.
Delicious! I add protein and collagen powders for more protein and health benefits; you can’t taste them. But I dumped the IP and just use a regular pot or pan; the IP burns or the oatmeal gets stuck on the bottom too quickly since you can’t stir it when it’s covered up.
This looks great and I do hope to try it! Please tell me where I can see how you vacuum seal your oxygen absorbers in the Ball jar. I really need to do that.....
Thank you so much! This really looks good. Do you think Cream of Wheat could be done in a similar way? Maybe with strawberries? Omitting the spices . I noticed you didn’t add any sugar. Is there a reason for that? Thank you
👍 exactly what I was hoping you would do. Simple cook in instant pot and then freeze dry. Thank you Other ideas Make your own “mountain house” with less sodium. I think almost any instant pot recipes with low fat will freeze dry great. Then the reverse Garden surplus that has been freeze dried into the instant pot with other ingredients for sure fire quick diner like Freeze dried Celery, onion, garlic, chicken, bone broth....and pour over Rice noodles and you have pho. Excellent and exciting hope that you can do more.
Love the channel! I have an idea for vid... go over a list of all the things you should avoid cooking with as to have mishaps...sugar, chocolate, etc. maybe you already have all in on place.... thanks keep up the good work, one day I'll get a freeze dryer!
I was just about to do a search to see if you've tried oatmeal when I caught this video in my feed (no pun intended). I love, love oatmeal, and your recipe for apple oatmeal looks like an autumn goodie! 🥧 Thanks for sharing!
Just made this. Will totally omit the ginger next time as it (imho) ruined the batch. Had to add some sugar at the end of the cook just to get over the bitterness of the ginger. I normally like ginger and cook with it in savory dishes a lot. This was just over the top too much.
Great videos man thank you! I have a couple questions please. 1. What temp do you set the freeze dryer shelves at? 2. How do you vac seal a Ball jar in the Harvest Right ?
Thanks! 1) I have never changed the temp from the default settings 2) Here is the step by step video th-cam.com/video/fJXYPaYvKL0/w-d-xo.html Hope this helps. Let me know if you have other questions
I am new to the fd. The first time I tried to fd a tiny bit of oatmeal it was not super dry but was like eating a cookie or granola bar and was fantastic. The 2nd time we dried longer and it came out very very dry and less palatable by itself. It rehydrated ok and was tasty but took quite a long time and bits still stayed a little chunky dry. I think if I crush up as you said it would take less time and have better consistency. My questions are: what times to use or any other technique to make it turn out more like the chewy/dry cookie/granola bar i made the first time? For our road trips this would be perfect in the car as is. And, how long did it take for yours to fully rehydrate? Thanks
Great video. That looks very good and so easy to make. Have you ever made any alfredo sauce recipes with maybe chunks of chicken and macaroni or fettuccine? Some thing easy to reconstitute but tastes great and who doesn't love a good alfredo sauce. Here in Louisiana we do a lot of blackened chicken, fish, and alligator and if you like spicy food, this would be fun to try to FD if you did the meat in chunks. Keep up the great work.
My freeze dryer is supposed to be shipped in the next week or so, I can’t wait and I definitely want to try oatmeal. I have a question though. I normally put walnuts in my oatmeal. I’m not sure how nuts would do freeze dried. Think I should leave them out and maybe toss them in when I reconstitute? Or will they be ok freeze dried in the oatmeal? Thanks.
I've had an instant pot for yrs and love using it. I had to cook on low bcz the first batch kept burning. Idk what I did wrong, but the recipe came out cooked perfectly, but tasted bland or watered down. I used almond milk like you did. Any suggestions???
I'm just wondering why you freeze your trays before putting in freeze dryer? Is this to cut down on the time of processing in the FD? I have one of the older first gen freeze dryer and don't really know if I can change too much on my program. I enjoy watching the many recipes you try in the FD. Thanks.
we are new to the freeze dried arena....we just went through the initial set up....the mtrr was great but our temp reading was like 93 and the second try was at 94.....the second time we put a fan on the pump and it made no difference,. can anyone help please? harvest right is closed for the day.................
I did a batch w/regular oats, cooked to a medium, creamy porridge consistency- was fantastic! I don’t like steel cut oats. I added FD apples, and cinnamon. I wanted to add dried cranberries, but was concerned that they would not FD completely... Will add those and finely chopped walnuts next time. My batch reminded me of rice cakes I used to get for my kids.
I think it saves time inside the freeze dryer, because the freeze dryer doesn't have to work as hard to super freeze it. Also another channel showed that your regular freezer removed a lot of the moisture, which means that moisture isn't going into your freeze dryer, that should save on the drying time cycle.
A Freeze dryer compressor is a lot more expensive to repair than a chest freezer…Try to use it as little as possible. These systems are best serviced by commercial service reps and not your regular handy man no offence to handy men there’re a God send!
It would take many additional hours in the FD to freeze the food first, which means more electricity cost. Your regular freezer is already sitting there running anyway, so no extra cost. Also, if you tie up your freeze dryer, than you have less time to be freeze drying other food.
I am not sure. I will run this one until it has major issues. At that point i will see what others have to say about the oil less after owning it for a time.
Has anyone used any of their freeze dried food that’s at least a few years old? I’m learning that mylar bags have a fairly high failure rate and am concerned about using them for long-term storage of freeze dried food.
Most likely you are leaving a small amount of moisture in your food which will ruin the whole bag. Add additional dry time and check for cool spots when it's supposed to be finished.
This is smart. In the back of my freeze dryer I put a thick power bar, then plugged vacuum pump into the power bar. Then I also plugged in a cheap $20 air filter with fan inside it. So when the vacuum pump turns on, the air filter also turns on, cooling the vacuum pump.
I like the jars because you can see what is in the jar and what is going on in the jar. You also don't need oxy absorbers. You can use the Freeze Dryer chamber and vacuum seal the jars. Removes 100% of the oxygen.
@@thefreezedryingcommunity how many millilitre Turin do you have to pull at the end of your batch. Thanks so much. Having no luck with communication between Harvest right and myself I think due to the fact that the machine is quite old but was never used. Starting to think that the compressor may need to be recharged.
This was my thought also. I have found anything sharp can poke holes and then ruin the food. I want mine done for long storage though so mylar is the only way to really have it last long. I noticed you did not vacuum seal the bags and i guess that would help it not poke through?
I made this, prefroze it, and left it in the FD for 41 hours. The raisins were a bit tacky. You seem to have experience with dried fruits. Have you eaten any FD fruit that is a few years old? I'm questioning the long-term viability of FD food.
my oldest freeze dry is nearing 3 years old. I have had several things that are from my first batches and they have been good so far. Raisins are tricky with a high sugar content. MOst have added sugar as well.
I am finding it is really tough to get all the moisture out of the rasins. It was suggested to me that I should blend the rasins in the liquid before adding it to the recipe. I am going to try that.
almond juice is not milk. call a spade a spade..IT'S NUT JUICE! Being white and liquid, doesn't make it milk. Anyone who can't see this can swallow my ALMOND MILK!
![เปิดบ้าน โคตรสวย ป๋องกพล รู้จักตั้งนาน เพิ่งรู้ว่ารวย!!! l [Nickynachat]](http://i.ytimg.com/vi/tmgCF_2HfYI/mqdefault.jpg)
Some food for thought, I see you leave your ball jar w the o2 absorbers open while you’re sealing each bag. What I like to do is fill each Mylar bag with food and open the jar really quickly and pull all the absorbers I need at once, minimizing their exposure to the air. And then I put each absorber into its respective bag and then seal them one by one. Sometimes I’ll double up on absorbers depending how many times I’ve had to go into the jar. This has helped me stretch the life of the absorbers I keep in my jar. 🤘🏼
I recommend a 1/2 t of salt per batch to improve the flavor.
I mentioned this in 2 replies but I want to get it where you can find it. This recipe sends the burn message on my ip so I found out about using the pot in pot technique of putting a small pot inside the instant pot sitting on a trivet and adding a cup or cup and a half of water to the bottom of the instant pot pan. I loaded one recipe into the inner pot and continued on with 4 min on high with a 10 min cool down. No problem with burning. I did 4 recipes to fill my 4 trays. The small inner pot only holds 1 recipe so I simply processed 1 at a time times 4. I did that faster than the time it took me me to remove the burned stuff off the bottom of the instapot! I did not wash my little inner pot just emptied and filled and kept going.
Did this and used the tray dividers to make bars. Great on the go. When I start craning at 6:00 A.M. setting walls and trusses we go until the job is done. So I eat a lot freeze dried stuff on the go and this one hits the spot with out reconstitution.
Was yours kind of chewy? My 1st try was like that and great as a snack on its own. Which is what I am looking for. The second we added a few more hours drying time because we were told it should be totally dry. But they were so dry they were like cardboard until rehydration. And they never totally rehydrate 100%. What was your time for drying and consistency when done? Thanks
@@cslinhart Had to look and see what I said.1YEAR AGO! No mine was like a shredded cardboard and glue that has hardened, the stuff you make in grade school. But that was what I was going for. Something that will hold its shape until eaten. On the dry time, I had set it for extra time just because of the early programing my machine had at the time. It never completely got stuff dry. But now with the new updates it just runs on the out of the box settings. I guess if you were to eat them right away you could stop them early for a chewy texture but not for storage.
@@lorencolt thanks. I will try to use less drying time to see if that works for my chew texture.
@@cslinhart Your other option is to use a dehydrator for the texture. I might try that also for my grandkids.
I bought a 25 pound of steel cut oats and a 20 pound box of pears. I have a xl freeze dryer, I bet I’ll have to make four batches four times to fill the trays. So, I’m probably looking at 40 or more hours I guess. So I think I’ll do a different taste for each tray. I also have a lot of frozen fruit ready to go. I’m thinking strawberries and cream, chocolate and banana, hot apple pie and blueberry and almonds
This video sold me on getting a freeze dryer.
I love the food asmr in this one. Minus the eating oart, but the crackle spund 🤌
Nice video, you nailed it, and I like that you went through the entire beginning to end and tested reconstitution.
I am having problems with the rasins. Everything was beautifully dried except for the tacky rasins. I have put them back in the machine and added more time. Brian mentioned it took 38 hours for his. Someone kindly suggested blending the rasins in the recipe liquid and then adding that liquid into the recipe. That way you still get the flavor and sweetness of the raisins but the freeze drying time goes way down!! I love this idea!! Can't wait to give it a try.
BTW this recipe is absolutely delicious and the steel cut oats make a wonderful texture!
Dude my husband and I love your channel and we dig your granite tops
Just add all the ingredients to a smaller metal pot that will fit inside the instant pot and put it on the trivet. Then add another cup of water to the bottom of the instant pot to provide the pressure and cook like normal. Will avoid the burn warnings. I use that for oatmeal and spaghetti.
I did this pot in a pot method and no burn! It's an awesome technique.
That sounds and looks so good! I would be inclined to eat it as is without rehydrating it!
“We are the knights who say Neee!” 😂😂😂
We made this for freeze drying. We doubled the amounts and added 1/2 cup of sugar. Very good.
Looks great as a perfect dry bar for hiking or a quick meal rehydrated. We love our Harvest Right. Thanks for sharing this great idea. Always amazed at how much food can fit in one batch.
I am thinking exactly the same thing.
Great video as usual! I have oatmeal on my list to freeze dry, and now I know which recipe I'm going to use, thank you!
Let me know how it works for you!🍴
The oat groats are even better. Try sometime.
I like the idea of the fan on the vacuum pump - smart!!
It keeps it nice and cool.
It keeps it nice and cool.
Thank you for these videos. I ordered my freeze dryer two days ago and I have to wait 7-10 weeks. I can’t wait to try this!
Have fun!
Nice! I don't have a Harvest freeze dryer yet, but I'm saving for it. Thanks for the great vid!
Feel free to reach out if you have any questions
great idea. I think I'll use pears instead of apples and a sprinkle of salt.
Great! That sounds good too!
I was skeptical because of no sugar. But I tried it and love it. Doesn't need any. Made a triple batch and I'm going to FD tomorrow.
Awesome!
Delicious! I add protein and collagen powders for more protein and health benefits; you can’t taste them. But I dumped the IP and just use a regular pot or pan; the IP burns or the oatmeal gets stuck on the bottom too quickly since you can’t stir it when it’s covered up.
Rice cooker does it too 👍
This looks great and I do hope to try it! Please tell me where I can see how you vacuum seal your oxygen absorbers in the Ball jar. I really need to do that.....
Thank you will try this when I get my fd in 10 weeks They are out that fare for orders.
I tried this! Absolutely delicious, filling, and satisfying.
Just getting to see your videos now. Awesome content man! People magazine take was so funny…
Thank you for sharing. I think I will be receiving the freeze dryer as a Christmas present and will be definitely trying this first.
Thank you so much! This really looks good.
Do you think Cream of Wheat could be done in a similar way? Maybe with strawberries? Omitting the spices .
I noticed you didn’t add any sugar. Is there a reason for that? Thank you
I love this. Great job.
I think since it will all be freeze dried anyway I would use fresh cranberries when available in season.
Thanks for all the great info in all your videos! Just bought my Harvest Right freeze dryer 5/25/22. Excited to get going. :)
Looks great
👍 exactly what I was hoping you would do. Simple cook in instant pot and then freeze dry. Thank you
Other ideas
Make your own “mountain house” with less sodium. I think almost any instant pot recipes with low fat will freeze dry great.
Then the reverse
Garden surplus that has been freeze dried into the instant pot with other ingredients for sure fire quick diner like
Freeze dried Celery, onion, garlic, chicken, bone broth....and pour over Rice noodles and you have pho.
Excellent and exciting hope that you can do more.
I appreciate that Lloyd! I'll keep the FD Recipes coming
I'm going to try this but with condensed milk for a can instead of regular milk, add pecans, & real maple syrup. Thank you for the inspiration!
Awesome. Sounds great. Ket me know how it turns out.
Love the channel! I have an idea for vid... go over a list of all the things you should avoid cooking with as to have mishaps...sugar, chocolate, etc. maybe you already have all in on place.... thanks keep up the good work, one day I'll get a freeze dryer!
Your awesome
🙏thanks
Could you use your little divider thingys to make individual snack squares?
Another winner! This one's going into my snack and emergency storage . 🙂🙂
good, cheap nutrition and energy
I freeze dry the apple peels and cores for goat treats. Bribery!
Goat bribes! 😁
How to store and organize your finished products.
What about granola and milk cereal bars ?
What do you do with your apple peels? I dry mine and make them into powder. Great replacement for sugar.
I never thought of that, would you use 1:1 ratio?
Good recipe, how long will can you store it for?
If I don't have an insta pot, how would I cooked this on the stove?
I was just about to do a search to see if you've tried oatmeal when I caught this video in my feed (no pun intended). I love, love oatmeal, and your recipe for apple oatmeal looks like an autumn goodie! 🥧 Thanks for sharing!
Just made this. Will totally omit the ginger next time as it (imho) ruined the batch. Had to add some sugar at the end of the cook just to get over the bitterness of the ginger. I normally like ginger and cook with it in savory dishes a lot. This was just over the top too much.
Great videos man thank you!
I have a couple questions please.
1. What temp do you set the freeze dryer shelves at?
2. How do you vac seal a Ball jar in the Harvest Right ?
Thanks!
1) I have never changed the temp from the default settings
2) Here is the step by step video th-cam.com/video/fJXYPaYvKL0/w-d-xo.html
Hope this helps. Let me know if you have other questions
Awesome - could you do a couple other flavors??
Peaches would be good.
Hey -- he bought his first Apple device. Too bad it's only a single core processor.
I am new to the fd. The first time I tried to fd a tiny bit of oatmeal it was not super dry but was like eating a cookie or granola bar and was fantastic. The 2nd time we dried longer and it came out very very dry and less palatable by itself. It rehydrated ok and was tasty but took quite a long time and bits still stayed a little chunky dry. I think if I crush up as you said it would take less time and have better consistency. My questions are: what times to use or any other technique to make it turn out more like the chewy/dry cookie/granola bar i made the first time? For our road trips this would be perfect in the car as is. And, how long did it take for yours to fully rehydrate? Thanks
What is your granola recipe that you mention in the apple pie oatmeal instant pot video?
Great video. That looks very good and so easy to make. Have you ever made any alfredo sauce recipes with maybe chunks of chicken and macaroni or fettuccine? Some thing easy to reconstitute but tastes great and who doesn't love a good alfredo sauce. Here in Louisiana we do a lot of blackened chicken, fish, and alligator and if you like spicy food, this would be fun to try to FD if you did the meat in chunks. Keep up the great work.
some blackened fish sounds great! Please share a recipe.
My freeze dryer is supposed to be shipped in the next week or so, I can’t wait and I definitely want to try oatmeal. I have a question though. I normally put walnuts in my oatmeal. I’m not sure how nuts would do freeze dried. Think I should leave them out and maybe toss them in when I reconstitute? Or will they be ok freeze dried in the oatmeal? Thanks.
You might be ok with smaller pieces. Not sure how it will affect storage length
I've had an instant pot for yrs and love using it. I had to cook on low bcz the first batch kept burning. Idk what I did wrong, but the recipe came out cooked perfectly, but tasted bland or watered down. I used almond milk like you did. Any suggestions???
I'm just wondering why you freeze your trays before putting in freeze dryer? Is this to cut down on the time of processing in the FD? I have one of the older first gen freeze dryer and don't really know if I can change too much on my program. I enjoy watching the many recipes you try in the FD. Thanks.
Yes, this should remove moisture and reduce the freeze dryer freezing and drying times.
Anyone here with experience- Do you suggest having a chest freezer if planning on freeze drying daily?
Dose apple crumble freeze dry well or not really?
As long as it doesn't use butter or heavy sugars
we are new to the freeze dried arena....we just went through the initial set up....the mtrr was great but our temp reading was like 93 and the second try was at 94.....the second time we put a fan on the pump and it made no difference,. can anyone help please? harvest right is closed for the day.................
Yours looks allot lighter in color than mine. I think the Blueberries that I added are the reason that mine are dark.
I know you said it has to be steel cut oats.but why won’t something like old fashioned work? Thanks
I did a batch w/regular oats, cooked to a medium, creamy porridge consistency- was fantastic! I don’t like steel cut oats. I added FD apples, and cinnamon. I wanted to add dried cranberries, but was concerned that they would not FD completely... Will add those and finely chopped walnuts next time. My batch reminded me of rice cakes I used to get for my kids.
I'm just starting out with all of this. I got my freeze dryer yesterday! Question: Why do you have to deep freeze before putting in the freeze dryer?
I think it saves time inside the freeze dryer, because the freeze dryer doesn't have to work as hard to super freeze it. Also another channel showed that your regular freezer removed a lot of the moisture, which means that moisture isn't going into your freeze dryer, that should save on the drying time cycle.
A Freeze dryer compressor is a lot more expensive to repair than a chest freezer…Try to use it as little as possible. These systems are best serviced by commercial service reps and not your regular handy man no offence to handy men there’re a God send!
It would take many additional hours in the FD to freeze the food first, which means more electricity cost. Your regular freezer is already sitting there running anyway, so no extra cost. Also, if you tie up your freeze dryer, than you have less time to be freeze drying other food.
So what happens if I use rolled oats? I have LOTS of organic rolled oats.
I used quick rolled oats and it worked great. Probably rolled oats would work too. Maybe cook them a little longer in the instapot
Are you going to get the oil less pump or just run with the one you have now?
I am not sure. I will run this one until it has major issues. At that point i will see what others have to say about the oil less after owning it for a time.
@@thefreezedryingcommunity I am thinking about buying a Harvest Right and the standard pump, which looks different than yours.
@@Boodieman72 About a month after i purchased mine, they released the new pump. I have heard that people have had much better results with it.
@@thefreezedryingcommunity I see on their website you can also buy the new pump for $295.
that seems reasonable. maybe i should just suck it up and buy one!
LDS freeze dried apples.
What seasonings can't you use in the Harvest right? I know powdered sugar is a no.
not many that i know of DON'T use sugar or oils
what is dry and final dry????
The harvest right cycles are freeze, pressure freeze, dry, final dry. The final dry time is customizable.
Has anyone used any of their freeze dried food that’s at least a few years old? I’m learning that mylar bags have a fairly high failure rate and am concerned about using them for long-term storage of freeze dried food.
Most likely you are leaving a small amount of moisture in your food which will ruin the whole bag. Add additional dry time and check for cool spots when it's supposed to be finished.
Why do you have a small fan attached to your freeze dryer?
Vacuum pumps tend to get hot. The fan keeps them running cooler
This is smart. In the back of my freeze dryer I put a thick power bar, then plugged vacuum pump into the power bar. Then I also plugged in a cheap $20 air filter with fan inside it. So when the vacuum pump turns on, the air filter also turns on, cooling the vacuum pump.
If you use your instant pot for savory recipes order an extra gasket for your sweet recipes like this.
Sharp foods can poke holes in mylar bags
I prefer ball jars for many reasons, and that is one of them.
I’m learning that that’s a huge downside to putting freeze dried food in mylar bags.
I like the jars because you can see what is in the jar and what is going on in the jar. You also don't need oxy absorbers. You can use the Freeze Dryer chamber and vacuum seal the jars. Removes 100% of the oxygen.
@@thefreezedryingcommunity how many millilitre Turin do you have to pull at the end of your batch. Thanks so much. Having no luck with communication between Harvest right and myself I think due to the fact that the machine is quite old but was never used. Starting to think that the compressor may need to be recharged.
This was my thought also. I have found anything sharp can poke holes and then ruin the food. I want mine done for long storage though so mylar is the only way to really have it last long. I noticed you did not vacuum seal the bags and i guess that would help it not poke through?
I made this, prefroze it, and left it in the FD for 41 hours. The raisins were a bit tacky. You seem to have experience with dried fruits. Have you eaten any FD fruit that is a few years old? I'm questioning the long-term viability of FD food.
my oldest freeze dry is nearing 3 years old. I have had several things that are from my first batches and they have been good so far. Raisins are tricky with a high sugar content. MOst have added sugar as well.
I am finding it is really tough to get all the moisture out of the rasins. It was suggested to me that I should blend the rasins in the liquid before adding it to the recipe. I am going to try that.
Skin is the most nutritional part of the apple. Vitamins and fiber. Sad you took them out!
Your milk is what burns
almond juice is not milk. call a spade a spade..IT'S NUT JUICE! Being white and liquid, doesn't make it milk. Anyone who can't see this can swallow my ALMOND MILK!