Thank you for all the freeze drying videos. Everything I’ve learned from you about freeze drying is invaluable. Its made my experience with using my Harvest Right and freeze drying in general much easier.
On bags vs jars, I vote both. In the kitchen, I can see what's in a jar and re-seal it a million times, give or take five. A bag, not so much. On the shelf in the pantry, I like the bags.
Couple of questions using the freeze dryer to vacuum prior to sealing the bags. I noticed that the FD had ice on the walls when the first bags were vacuumed. During the negative pressure cycle isn't it a possibility that moist air can be introduced from that ice/water source before the air is reintroduced to the chamber ? I've noticed the bag slight inflates prior to being vacuumed and with door remaining opened for a few minutes the ice would begin to melt and the bag might draw in that moisture. Also, when the second demo was done and you were vacuuming it shut would the previously placed OA be sufficient for long term storage since it was not being replaced ? Thanks, I've have learned a lot from your videos.
Thank you for including the water content sheets. They are very helpful. I just got my freeze dryer last week and haven't figured out how to take out the rack.
My thought on that is that once you've made the investment in jars, they can be reused countless times, unlike the bags; after four fill-ups, you'd be gaining your money back...unless you're a real clutz!
Very informative. I enjoyed your video. I do have a comment on your Vacuum Seal. Oxygen Absorbers need some Oxygen to activate and do their jobs. Vacuuming the Oxygen out of your package and using an Oxygen Absorber forces two competing systems to fight for the same goal... Removing the Oxygen via Vacuum and by Oxygen Absorber. Might I suggest using a Desiccant in stead of an Oxygen Absorber when Vacuum Sealing. Now you have two bases covered. The Oxygen removed with a Vacuum, and any remaining Moisture being removed with a Desiccant (they are very inexpensive by the way). That said, I will often place a Desiccant on one side, and an Oxygen Absorber on the other side of a vacuumed sealed bag of flour (Vacuum Sealed, not Freeze Dried). This is because even with an applied vacuum, Oxygen can still be caught inside the flour. So the Oxygen Absorber will be on stand by until, and if, needed. By separating the two, they won't be able to interfere with each other before the Desiccant has done it's job. Keep up the good videos.
You have some good points. Makes me wonder if there is a way to determine how much air (oxygen) is removed by using this vacuum method. Pretty sure it's not absolute.
I just viewed another one of your videos regarding my previous question about the O2 absorbers. That did answer one of my questions, thank you for sharing all of your knowledge with us .
New sub. You had hook, Line and sinker when you sacrificed a canning jar for science. My large freeze. Dryer is due next month. Can’t wait. Now off to binge your vid’s.
Thank you for your extremely scientific and methodical approach. That’s how my mind works. I got my FD one month ago. Unfortunately, I’ve had no success. I’ve tried to be very precise in what I do and it’s made no difference. Your videos confirm my approach. Thank you for the work that goes into them. They are excellent.
After a batch is done And the food didn’t feel cold and seemed crispy, I sealed the food in mason jars, mason jars with OA and Mylar bags with OA. Within a few days the food got soft. My unit freezes for less than 2 hours. The coldest temperature on the screen is -10. Normally it only goes to -7. It then goes into dry mode. I’ve added additional dry time. I feel the food for cold spots. It almost always has cold spots so I add additional dry time. My eggs seemed very brittle but after a few days they no longer passed the crunchy bag test. Sorry for the long winded answer. I’m beyond frustrated.
@@kbailh01 With my program, once it hits -40, it goes into the dry cycle, and hours later into the Final Dry cycle. So you're saying your unit only goes to -10? We should tackle one problem at a time. touch the leaf and turn on the refrigeration only and see how cold your system will get outside the program.
@@Philat4800feet The coldest temperature my log files showed was -10. Mostly -7. The tech from HR said that’s perfectly fine. My machine is back at the store where I bought it. The gentleman who owns the store is having the same issues I had. He’s also not getting any help from HR through the customer service lines. His vendor representative is now trying to help.
@@Philat4800feet Do you FD all items at -40? if so, why? or please point me to the Video where this is explained? I am a nerd and would like to learn the bennies of doing it this... We've only set ours @ -20 on cycles...
Love your instructional videos. I’m a newbie to FDing and don’t know how to just turn on the vacuum sealer on the FDer. Can you cover that as well? Thanks!
Hi, I just saw the video where you vac sealed the bags. Could you send directions for the unit? I've never seen anyone on the boards talk about this. It's definitely a game changer!
To clarify that I have the rehydration process down, I have 50g of apples. To rehydrate I would soak them 42 grams of water? 50 x .85 = 42? Do you do this with your sliced steaks and chicken as well?
Phil---Cleaning the condenser: I know it will vary, but seemed like there was quite a bit of lint. How long would you say that amount took to build up? Also, considering the clearances inside the unit, would it be practical to insert and fashion a couple of AC filters to prevent so much lint from entering?
How did you seal those bags what settings Phil please give more details …yes I love the bags for a tremendous weight savings as well as the obvious being. Breakage many thanks for this great video … you should be compensated from Harvest right ! I’ve got the premier pump do you still recommend cleaning the oil after each use as well?
The settings should be set so you can see the fabric pattern of the teflon on the seal of the bag (backside). You should hold down the bar a moment to allow the seal to cool. I change and filter the oil after every batch. It only takes a few minutes.
@@Philat4800feet thank you so much for clarifying those steps … I will write this down in my tips and tricks book truly appreciate it all of your time and your efforts.👌❤️
4 Pork Chops-Browned 1 T Butter 1 C sliced carrots 1 C Green beans 1 C diced potatoes 1/2 t basil 1 can cream of mushroom soap w/2/3 cup water Simmer for 45 min until tender. Not so good for FD with the bones in the chops unless you use pork loin.
Hi Phil Thank you so very much for the video on cleaning our freeze dryer. You made a comment about using the 70% alcohol at a rate of 50/50 with water to clean the inside. Yet it looked like you poured the alcohol straight from the bottle. Was it diluted already ? Or do we use at full strength?
Love the video, but I think mason jars have more going for them than you give them credit for. No matter what brand of mylar bag you use, the oxygen transmission rate (OTR) will always be above zero, and even worse we have no idea what the OTR is because manufacturers either do not test for it or elect not to publish the results, forcing us to rely on blind trust and oversized oxygen absorbers. Because oxygen is constantly penetrating the bag, if the oxygen absorber fails at any point during the shelf life of your food, then it may spoil. Mason jars are made of glass and stainless steel, both of which have an OTR of zero, so this is not a concern. The glass jars can also be reused hundreds if not thousands of times. The metal lids are designed for single use, but can be purchased separately for quite cheap and can be reused multiple times in a pinch. I think mylar comes out on top for short to medium term storage, or if minimizing size, weight, and fragility is critical for their intended use (e.g. MREs). But for deep storage I think mason jars are superior to "mylar" bags, and worth the increased cost.
Could you please do a video on freeze drying Boost. I have family member whose only food source is Boost. I really worry about what could happen if we are unable to purchase Boost for her.
I would love to know how you got the moisture content. I just did corn and peas and they didn't come out the same time so I wondered how to find the moisture content of these or any other foods I come across.
If we dont rehydrate the whole bag/jar, will the %water work to add? ie - Apricots 85% water. 150 grams Apricots + 850 grams water = Apricots rehydrated? Also thinking of when we rehydrate partial bags. Stay gold.
I can seal and re-seal one mason jar countless times for the next 30 years. How many times can I do that with a single mylar bag? Seems like you should be considering that in your cost comparison.
Trays don't need to be filled. Those trays may finish before the other filled trays. Over filling trays is an option as long as the heat can move up into the food to aid in sublimation.
Jars are reusable and bags are not. That’s a one time cost for jars, and the lids are reusable too with vacuum sealing. In the long run, bags are more expensive but are not conviene for travel, camping or emergencies so both are essential.
Change the oil after EVERY batch? Did I hear that right? Harvest Right says change the oil every five batches for standard oil pumps and 15-50 batches for premium oil pumps. I appreciate the information but conflicting information leads to confusion and doubt.
That is my suggestion and changing oil in vacuum pumps after every HVAC pull down is also shared with most vacuum pump manufactures. I'm not suggesting changing with new oil, but filtering the old oil. Here's why: 1. Even with a gas ballast there is still going to be some moisture in the pump. That oil is PH acidic and should be removed as soon as possible. 2. There are going to be food particulates in the food. The warmth of the pump and the moisture will be a breading ground for mold and bacterial growth. These two points have been proven. It takes less then two minutes to change the oil. Doing this extra step can't hurt. th-cam.com/video/ZzpqL4aicpQ/w-d-xo.html
Question: I just watched yt video of a person freeze drying coffee, left the freeze dryer on and then freeze dried some shredded cheese without defrosting. Can you do that? I always defrost after every batch then start a new batch? Just wondering if you have done that. Asking you because you have so much knowledge about it.
No I haven't done this. The purpose of a -40 degree chamber is to catch and freeze water vapor as it sublimates from the food. As the vapor leaves the food it increases the pressure in the chamber. When the pressure sensor no longer senses a change in pressure, the food is done. So if there is room for more ice on the chamber wall, you could continue to add another tray. There could be some set backs: If the food being added isn't total frozen the liquid will boil and make a real mess. The more ice on the chamber wall the slower the cycle. The closest I've come to this is using a fan to rapidly warm the chamber and sliding the ice sheet out in two pieces, and then starting a new cycle with a pre-chilled chamber. I can do this in about 45 minutes. I made a video doing this.
I did run a test to see how much ice the chamber could hold. I started with four trays of ice. Once the ice was gone I added four more trays. I loaded the chamber with 11.4 liters or 3.00 gallons of ice (water). The video was called "Freeze Dried Water"
Hi, I was wondering how you vacuum sealed your mylar bags? I saw you do it, I just don't know how you did it! Can you please explain how to use my FD vacuum chamber. Thank you!
1. Remove the big rubber gasket, pull out the tray, release the wire pigtail, replace the big rubber gasket. 2. Seal your Mylar bag, where your seal meets the the side seal, make a 45 degree cut into both seals by about 1/8" to 3/16". This will be a vent hole. 3. Place the bag in the FD, press the leaf, turn on the vacuum for 1-2 minutes, release the vacuum, watch the magic, seal the corner. Make sense?
@@Philat4800feet when you say release the vacum what does that mean? Is there a command that says release the vacume or do you open the drain valve? Thanks Phil, I really appreciate you getting back to me.
I release the vacuum by opening the drain valve. If the pump is running, I'll open the drain valve and then turn off the pump by using the pump's switch.
What are your thoughts on extra dry times of 12 hours? Is there problem of the food going into a freeze overnight and having to warm trays in the morning?
You have a medium, right? Would you be willing to determine the electricity difference between 12 hours extra dry vs. 2 hours extra dry + 10 hours preserve frozen? I have a large and can't find a kill-a-watt or equivalent for that funky plug. BTW, do you have a subscription or Patreon for your channel?
Question: the other day I accidentally didn't close my drain valve and it sucked up water. I caught it right away and stopped it and drained everything...was that batch ruined????
The point of pre freezing or freezing any food is the keep the moisture in the food from boiling under a vacuum and "exploding". Skittles and most candy don't have any water moisture, and thus, there isn't any reason for freezing, so this step can be skipped. Since there isn't any moisture, there isn't any sublimation, and basically, most candy can't be freeze dried by definition. What is being done is the sugars are softened by heat and then pulled apart by vacuum, and cooled.
#10 Cans make the food smell funny and taste like a tin can i have some freeze dried food i bought from Honeyville Farm 10 yrs ago the food was okay just tasted wierd and smelled wiered.
Good info to know but I don't think it's wise to be imitating God's commandments like that. Just not very wise as He is pretty sensitive about that kind of thing, and we are to take His commandments, and His Word, seriously. You are not showing Him the respect and honor He deserves as our Creator, and could be bringing curses on yourself.
I hold God in the deepest regard. As His children, He would want us to follow his commandments and teachings. He would want us to prepare ourselves and families for the events to come. I believe he is personable, loving, and kind and he has a sense of humor.
Thank you for all the freeze drying videos. Everything I’ve learned from you about freeze drying is invaluable. Its made my experience with using my Harvest Right and freeze drying in general much easier.
I'm pleased. For some owners it has become a very expensive paper weight.
That spreadsheet and your 'guidelines' are priceless and hugely appreciated! And I loved your intro to this video!!!
I'm blushing. Thanks
Where do you find the spreadsheets and guidelines?
Thanks so much
@@Philat4800feet
Awesome info! Mine shows up tomorrow. I'm looking forward to sending meals to my out of state parents!
On bags vs jars, I vote both. In the kitchen, I can see what's in a jar and re-seal it a million times, give or take five. A bag, not so much.
On the shelf in the pantry, I like the bags.
Both have merit.
Rodents can also chew through mylar, may be a concern for some.
More great ideas and information as always. Thank you and God bless you always and keep you in his care.
Couple of questions using the freeze dryer to vacuum prior to sealing the bags. I noticed that the FD had ice on the walls when the first bags were vacuumed. During the negative pressure cycle isn't it a possibility that moist air can be introduced from that ice/water source before the air is reintroduced to the chamber ? I've noticed the bag slight inflates prior to being vacuumed and with door remaining opened for a few minutes the ice would begin to melt and the bag might draw in that moisture. Also, when the second demo was done and you were vacuuming it shut would the previously placed OA be sufficient for long term storage since it was not being replaced ? Thanks, I've have learned a lot from your videos.
Great info!!
Now to figure out how to print the sheet so I can laminate it for continued use! Much appreciate your videos!
Thou shalt not forget those handy little tips, thank you
More to come...Thanks
Thank you for including the water content sheets. They are very helpful. I just got my freeze dryer last week and haven't figured out how to take out the rack.
Go forth and freeze dry the world.
Where are these water content sheet found? I didn’t see a link.
Haha! Great video!
And all your ideas were really smart, too. Thanks for the bag v. jar cost comparison, and giving us a demo of bag vacuuming. 👍
You are so welcome!
My thought on that is that once you've made the investment in jars, they can be reused countless times, unlike the bags; after four fill-ups, you'd be gaining your money back...unless you're a real clutz!
Very informative. I enjoyed your video. I do have a comment on your Vacuum Seal. Oxygen Absorbers need some Oxygen to activate and do their jobs. Vacuuming the Oxygen out of your package and using an Oxygen Absorber forces two competing systems to fight for the same goal... Removing the Oxygen via Vacuum and by Oxygen Absorber. Might I suggest using a Desiccant in stead of an Oxygen Absorber when Vacuum Sealing. Now you have two bases covered. The Oxygen removed with a Vacuum, and any remaining Moisture being removed with a Desiccant (they are very inexpensive by the way).
That said, I will often place a Desiccant on one side, and an Oxygen Absorber on the other side of a vacuumed sealed bag of flour (Vacuum Sealed, not Freeze Dried). This is because even with an applied vacuum, Oxygen can still be caught inside the flour. So the Oxygen Absorber will be on stand by until, and if, needed. By separating the two, they won't be able to interfere with each other before the Desiccant has done it's job.
Keep up the good videos.
You have some good points. Makes me wonder if there is a way to determine how much air (oxygen) is removed by using this vacuum method. Pretty sure it's not absolute.
Amazing advice, I have so many questions
So what's on your mind?
I just viewed another one of your videos regarding my previous question about the O2 absorbers. That did answer one of my questions, thank you for sharing all of your knowledge with us .
Glad I could help!
Thank you so much for this information.Great job!
New sub. You had hook, Line and sinker when you sacrificed a canning jar for science. My large freeze. Dryer is due next month. Can’t wait. Now off to binge your vid’s.
Go forth and freeze dry the world.
Getting my dryer soon. These videos help SO MUCH!! Thank you!
It's a good way to clean out your freezer.
@@Philat4800feet Do you allow people to print your water content of food information? I see that the list is "view only." Thank you!
@@sandralogelin8886 Yes, it should be available through Goggle
I'm just always amazed! Thanks for Sharing with others what you obviously love to do!
My pleasure!
Thank you for your extremely scientific and methodical approach. That’s how my mind works. I got my FD one month ago. Unfortunately, I’ve had no success. I’ve tried to be very precise in what I do and it’s made no difference. Your videos confirm my approach. Thank you for the work that goes into them. They are excellent.
Where are you having problems?
After a batch is done And the food didn’t feel cold and seemed crispy, I sealed the food in mason jars, mason jars with OA and Mylar bags with OA. Within a few days the food got soft. My unit freezes for less than 2 hours. The coldest temperature on the screen is -10. Normally it only goes to -7. It then goes into dry mode. I’ve added additional dry time. I feel the food for cold spots. It almost always has cold spots so I add additional dry time. My eggs seemed very brittle but after a few days they no longer passed the crunchy bag test. Sorry for the long winded answer. I’m beyond frustrated.
@@kbailh01 With my program, once it hits -40, it goes into the dry cycle, and hours later into the Final Dry cycle. So you're saying your unit only goes to -10? We should tackle one problem at a time. touch the leaf and turn on the refrigeration only and see how cold your system will get outside the program.
@@Philat4800feet The coldest temperature my log files showed was -10. Mostly -7. The tech from HR said that’s perfectly fine. My machine is back at the store where I bought it. The gentleman who owns the store is having the same issues I had. He’s also not getting any help from HR through the customer service lines. His vendor representative is now trying to help.
@@Philat4800feet Do you FD all items at -40? if so, why? or please point me to the Video where this is explained? I am a nerd and would like to learn the bennies of doing it this... We've only set ours @ -20 on cycles...
Thanks again Phil.
Love your instructional videos. I’m a newbie to FDing and don’t know how to just turn on the vacuum sealer on the FDer. Can you cover that as well? Thanks!
Try these videos:
th-cam.com/video/nHM2cnf_FY8/w-d-xo.html
th-cam.com/video/CDj02lxBFiQ/w-d-xo.html
i have heard people use non flavored vodka also to wipe down the inside. vodka is also a staple for preppers for other things and not for drinking.
LOVE your videos, insight and willingness to help others. Thanks a bunch for the spreadsheet and sound advice.
You are so welcome!
Awesome video, thanks so much for sharing your wisdom.
Hope it's helpful
Wow I never thought of bags as cheaper!
Great video! Thank you so much for all your knowledge and sharing. God Bless you!!!
You are so welcome
I bought a thermal camera attachment for my phone to take thermal pics of each tray - cold spots show up like a sore thumb!
That's a great idea
Hi,
I just saw the video where you vac sealed the bags. Could you send directions for the unit?
I've never seen anyone on the boards talk about this. It's definitely a game changer!
Here's more info:
th-cam.com/video/CDj02lxBFiQ/w-d-xo.html
To clarify that I have the rehydration process down, I have 50g of apples. To rehydrate I would soak them 42 grams of water? 50 x .85 = 42? Do you do this with your sliced steaks and chicken as well?
Thank you for the list! I asked a FB group for the same thing and no one answered
Happy to help
Love all the ideas
Thanks for sharing your experience and knowledge, it is so helpful and appreciated 😊
You are so welcome!
Love that water content spread sheet. I’m looking for garlic on the sheet. Would you happen to have garlic water content? Thank you!😊
A "fresh" garlic bulb is about 65%. this can decrease with time.
@@Philat4800feet thank you very much. I will add that to my list sheet. 👍🏼
Phil---Cleaning the condenser: I know it will vary, but seemed like there was quite a bit of lint. How long would you say that amount took to build up? Also, considering the clearances inside the unit, would it be practical to insert and fashion a couple of AC filters to prevent so much lint from entering?
Dogs, dust, and dander it can add up. Perhaps yearly. Filters could work but be careful reducing the air flow.
Perhaps I missed the detail…are you still using oxygen absorbers in the Mylar bag when you use the FD to vacuum seal?
Yup, it's cheap and an extra insurance policy.
How did you seal those bags what settings Phil please give more details …yes I love the bags for a tremendous weight savings as well as the obvious being. Breakage many thanks for this great video … you should be compensated from Harvest right ! I’ve got the premier pump do you still recommend cleaning the oil after each use as well?
The settings should be set so you can see the fabric pattern of the teflon on the seal of the bag (backside). You should hold down the bar a moment to allow the seal to cool.
I change and filter the oil after every batch. It only takes a few minutes.
th-cam.com/video/nHM2cnf_FY8/w-d-xo.html
@@Philat4800feet thank you so much for clarifying those steps … I will write this down in my tips and tricks book truly appreciate it all of your time and your efforts.👌❤️
Do you have a re ipe for your garden fresh pork chops, please🌻 sound great
4 Pork Chops-Browned
1 T Butter
1 C sliced carrots
1 C Green beans
1 C diced potatoes
1/2 t basil
1 can cream of mushroom soap w/2/3 cup water
Simmer for 45 min until tender.
Not so good for FD with the bones in the chops unless you use pork loin.
@@Philat4800feet Thank you for that ..I appreciate your time and for responding so quickly. It looks really good. I'm sure I will enjoy it🌻
Hi Phil
Thank you so very much for the video on cleaning our freeze dryer. You made a comment about using the 70% alcohol at a rate of 50/50 with water to clean the inside. Yet it looked like you poured the alcohol straight from the bottle. Was it diluted already ? Or do we use at full strength?
I use full strength (70%) since I know what I'm doing. I suggested 50/50 for those who might need some help
Thank you. Very informative.
9:20 scared the crap outta me! BAHAHAHA
Good video as usual, thanks.
Just got my Harvest Right... been watching your videos... the formula to rehydrate is Great IF you are doing the whole tray... can that be divided
Yes, but there are other ways to rehydrate. Soaking in water is the most popular. You can also use wet paper towels, spray bottles, and steam.
Love the video, but I think mason jars have more going for them than you give them credit for. No matter what brand of mylar bag you use, the oxygen transmission rate (OTR) will always be above zero, and even worse we have no idea what the OTR is because manufacturers either do not test for it or elect not to publish the results, forcing us to rely on blind trust and oversized oxygen absorbers. Because oxygen is constantly penetrating the bag, if the oxygen absorber fails at any point during the shelf life of your food, then it may spoil. Mason jars are made of glass and stainless steel, both of which have an OTR of zero, so this is not a concern. The glass jars can also be reused hundreds if not thousands of times. The metal lids are designed for single use, but can be purchased separately for quite cheap and can be reused multiple times in a pinch. I think mylar comes out on top for short to medium term storage, or if minimizing size, weight, and fragility is critical for their intended use (e.g. MREs). But for deep storage I think mason jars are superior to "mylar" bags, and worth the increased cost.
I agree, there are pros and cons with both. I do like the glass since you can see inside.
I'm all for using jars over mylar bags due to breakage of the product inside. Unless you don't mind your product breaking down to a powder.
Could you please do a video on freeze drying Boost. I have family member whose only food source is Boost. I really worry about what could happen if we are unable to purchase Boost for her.
Which flavor?
Thank you so much for this
I would love to know how you got the moisture content. I just did corn and peas and they didn't come out the same time so I wondered how to find the moisture content of these or any other foods I come across.
Lots of research. I wonder if the problem with corn is the almost indestructible cellulose skin? I haven't FD much corn, but peas are great.
Hi Phil, how to get a copy of the list you have in your video?
In the comment section:
Moisture Content Info:
docs.google.com/spreadsheets/d/1_7Wl6htuMnPHqz0QJKy6o0Gu7OHz9Z99/edit#gid=758208030
If we dont rehydrate the whole bag/jar, will the %water work to add? ie - Apricots 85% water. 150 grams Apricots + 850 grams water = Apricots rehydrated? Also thinking of when we rehydrate partial bags.
Stay gold.
That works
I downloaded the spreadsheet. Thank you. Could you please let me know what “garsberries are, maybe gooseberries? And mongo?
Sounds like a spellcheck issue. Mongo = Mango
I can seal and re-seal one mason jar countless times for the next 30 years. How many times can I do that with a single mylar bag? Seems like you should be considering that in your cost comparison.
I agree. Just wait until you find out the truth about Mylar bags...video coming soon.
Are you the Phil of the book The Toyota Template?
No, never heard of the book, but I believe in the "Toyota Way".
Is it okay to not fill trays: can food be fairly scattered on a tray and/or can I use less trays--Maybe only two out of the four?
Trays don't need to be filled. Those trays may finish before the other filled trays. Over filling trays is an option as long as the heat can move up into the food to aid in sublimation.
Thanks for the docs ... subscribed. Good job.
Thanks for the sub!
I didn't catch the settings you used to vacuum seal bags when you cut corners.
Run vacuum mode for about 1-2 minutes
Jars are reusable and bags are not. That’s a one time cost for jars, and the lids are reusable too with vacuum sealing. In the long run, bags are more expensive but are not conviene for travel, camping or emergencies so both are essential.
Correct. There are pros and cons with both.
Change the oil after EVERY batch? Did I hear that right? Harvest Right says change the oil every five batches for standard oil pumps and 15-50 batches for premium oil pumps. I appreciate the information but conflicting information leads to confusion and doubt.
That is my suggestion and changing oil in vacuum pumps after every HVAC pull down is also shared with most vacuum pump manufactures. I'm not suggesting changing with new oil, but filtering the old oil. Here's why:
1. Even with a gas ballast there is still going to be some moisture in the pump. That oil is PH acidic and should be removed as soon as possible.
2. There are going to be food particulates in the food. The warmth of the pump and the moisture will be a breading ground for mold and bacterial growth.
These two points have been proven. It takes less then two minutes to change the oil. Doing this extra step can't hurt.
th-cam.com/video/ZzpqL4aicpQ/w-d-xo.html
What are the settings for vacuum sealing?
Make a vent hole in a corner and place in the chamber. Press the leaf icon and turn on the vacuum for about two minutes.
Do you already have oxygen absorbers in the bags before you vacuum them?
Yes, I put oxygen absorbers in everything.
Question: I just watched yt video of a person freeze drying coffee, left the freeze dryer on and then freeze dried some shredded cheese without defrosting. Can you do that? I always defrost after every batch then start a new batch? Just wondering if you have done that. Asking you because you have so much knowledge about it.
No I haven't done this. The purpose of a -40 degree chamber is to catch and freeze water vapor as it sublimates from the food. As the vapor leaves the food it increases the pressure in the chamber. When the pressure sensor no longer senses a change in pressure, the food is done. So if there is room for more ice on the chamber wall, you could continue to add another tray. There could be some set backs:
If the food being added isn't total frozen the liquid will boil and make a real mess. The more ice on the chamber wall the slower the cycle. The closest I've come to this is using a fan to rapidly warm the chamber and sliding the ice sheet out in two pieces, and then starting a new cycle with a pre-chilled chamber. I can do this in about 45 minutes. I made a video doing this.
I did run a test to see how much ice the chamber could hold. I started with four trays of ice. Once the ice was gone I added four more trays. I loaded the chamber with 11.4 liters or 3.00 gallons of ice (water). The video was called "Freeze Dried Water"
I looked for this video but couldn't find it. Can you send me the link?
Can isopropylalcohol also be used on the plexiglas door without damaging it??
isopropyl alcohol should only be used on the stainless steel. I would use a standard glass cleaner for the door.
Can you post that sheet of water content in foods 😊
There's a link below the description.
ahhh crap, i have definatly put things in bags with cold spots
Are they mushy now? Sorry.
Where can we find the water percentage chart ty
th-cam.com/video/4_ZzG7dUF2M/w-d-xo.html
In the comments:
docs.google.com/spreadsheets/d/1_7Wl6htuMnPHqz0QJKy6o0Gu7OHz9Z99/edit#gid=758208030
What are you entering on the screen to vacuum seal the bags?
Press the leaf. This will bring up the manual modes. Press vacuum pump and run for 2:00 minutes.
Hi, I was wondering how you vacuum sealed your mylar bags? I saw you do it, I just don't know how you did it! Can you please explain how to use my FD vacuum chamber. Thank you!
1. Remove the big rubber gasket, pull out the tray, release the wire pigtail, replace the big rubber gasket.
2. Seal your Mylar bag, where your seal meets the the side seal, make a 45 degree cut into both seals by about 1/8" to 3/16". This will be a vent hole.
3. Place the bag in the FD, press the leaf, turn on the vacuum for 1-2 minutes, release the vacuum, watch the magic, seal the corner.
Make sense?
@@Philat4800feet when you say release the vacum what does that mean? Is there a command that says release the vacume or do you open the drain valve? Thanks Phil, I really appreciate you getting back to me.
I release the vacuum by opening the drain valve.
If the pump is running, I'll open the drain valve and then turn off the pump by using the pump's switch.
What are your thoughts on extra dry times of 12 hours? Is there problem of the food going into a freeze overnight and having to warm trays in the morning?
One of the reasons I have extra dry time is if the batch finishes while I'm asleep or at work. I don't like bagging cold food out of the HR.
@@Philat4800feet ah yes. I work from home, so I can peak, and warm trays if I miss it.
You have a medium, right? Would you be willing to determine the electricity difference between 12 hours extra dry vs. 2 hours extra dry + 10 hours preserve frozen? I have a large and can't find a kill-a-watt or equivalent for that funky plug. BTW, do you have a subscription or Patreon for your channel?
If I have the same thing in each tray can I just measure the water in the bucket and divide it for each tray?
Probably, I just like weighing each tray, since many of my loads are different, but similar foods.
Question: the other day I accidentally didn't
close my drain valve and it sucked up water. I caught it right away and stopped it and drained everything...was that batch ruined????
Only if the food got wet.
@Philat4800feet thank you! It didn't! I caught it right away, hit cancel, and drained what did get sucked up. Thank goodness!
Can we pre freeze candy? (Skittles)
The point of pre freezing or freezing any food is the keep the moisture in the food from boiling under a vacuum and "exploding". Skittles and most candy don't have any water moisture, and thus, there isn't any reason for freezing, so this step can be skipped. Since there isn't any moisture, there isn't any sublimation, and basically, most candy can't be freeze dried by definition. What is being done is the sugars are softened by heat and then pulled apart by vacuum, and cooled.
@Philat4800feet gotcha thanks. Do you have any vids that go into detail into this kind of technical info?
th-cam.com/video/tmsVW8pIM80/w-d-xo.html
th-cam.com/video/ZDaOp7GnlcE/w-d-xo.html
th-cam.com/video/HfzzBBUenT4/w-d-xo.html
Do you have an email address, i would like to buy a copy of your spread sheets.
I just recived my F.D
All my spreadsheets should have a google link. Which one are you looking for?
Jars and bags are both inferior to #10 cans. Bags won't protect you from mice. A lesson I learned the hard way.
Cans have been around for a long time
#10 Cans make the food smell funny and taste like a tin can i have some freeze dried food i bought from Honeyville Farm 10 yrs ago the food was okay just tasted wierd and smelled wiered.
M
Good info to know but I don't think it's wise to be imitating God's commandments like that. Just not very wise as He is pretty sensitive about that kind of thing, and we are to take His commandments, and His Word, seriously. You are not showing Him the respect and honor He deserves as our Creator, and could be bringing curses on yourself.
I hold God in the deepest regard. As His children, He would want us to follow his commandments and teachings. He would want us to prepare ourselves and families for the events to come. I believe he is personable, loving, and kind and he has a sense of humor.