Also, I would add my hard earned lesson of food storage to this body of knowledge. While I still use two gallon clear fermenting jars with a rubber seals and springs closure for things like, vegetables and fruit, I no longer use them for things containing a protein. I have found that despite adding fresh O2 absorbers to FD meals containing any type of meat stored in the two gallon fermenting containers (even if I replace the O2 absorber every time I open the jar), proteins will go rancid before I use up the stored product. I think it is because all the opening and closing introduces fresh air and the O2 absorbers take time to remove the O2 and each exposure to fresh air takes its toll. Also, I have found that once things begin to go rancid, it just keeps getting worse and there is no stopping it. Similarly, I have learned not to store things in (for example) a two gallon mylar bag with adequately sized O2 absorbers waiting for days and then transferring them to smaller mylar bags with fresh O2 absorbers as I FD other things to be added later. I lost about $200 dollars worth of sirloin chili due to repackaging as described above.
Amber mason jars are now available to limit the light. I have also found light blocking shrink sleeves to slip around the mason jar. Both can be found on line and help to block the light significantly.
I was thinking about Canning because of The World today and I haven't forgotten about 2001, The Recession in 2007, The Pandemic in 2019! Informative Videos like this I appreciate! I saw a company called "Patroit" selling prepackaged foods & I Still may purchase some because I'm starting to Hear a Buzz about COVID again! Wisdom teaches me it's a difference between Existing and Survival, & Many people aren't prepared for Survival, they're dependent on The Government Which Many of us are Disappointed in!
Just subscribed love the content waiting for my large freeze drier in the mail just a question in your oppinion what would be the single most cost effective food to but at the store to freeze dry for long term in mylar bags a food thats cheap high protein lots of nutrients and calories besides beans and rice i was thinking freeze dried eggs would be the best even though they have doubled in price in the last few years
Great. Video!! Just an idea for the Mason jar lids. From what he said about using reused lids is so true. I was thinking of using new lids instead. It will cost more but in the long run I would feel safer. Thoughts?
Question: Thank you for the info. I do store some food in mason jars. You (and I) seem to store with the rings on. The canners tell me I should not put the rings on as it hides a leaking seal. In a mason jar, I will use an OA and generally a vacuum seal. Should the rings be left on or not?
Question: As to storing in Mason jars. Would it be effective against light if the jars were painted black? I know it would be a lot of work to get them done but if it would be effective, it could potentially be another storage solution. Thanks for any thoughts.
I'm not sure which color would be the most effective. They do make mason jar slip covers now that protect most light from getting in so that could be another option
What about heat? Can I store my freeze dried food in my enclosed garage at 110°? And moisture .. the food is sealed so how is moisture going to get in?
I wouldn't recommend it, heat breaks stuff down. I know I'm miserable when it's that hot. LOL As far as moisture goes, he said to make sure it's really dry before sealing it up and in older videos, he mentioned to make sure the bag is sealed well and has no pinholes in it. Any time you store food, or most anything for that matter, you want to keep it in a cool, dry place.
@@thefreezedryingcommunity okay so an OA in the bag and then chamber vacuum. Do you then place that in the Harvest Right Mylar bag? I’m just trying to figure out the difference in using the chamber vacuum or just sealing a Mylar bag. Thank you so much!
When you mention light, are you only talking about 'sunlight'? My prep room is pitch black unless I turn on the light. Would my led lights, when on, harm my fd food? thanks.
I store FD food in #10 cans, mylar bags with OA, and jars with vac sealer. 2 years ago I put some FD foods in jars with OA's and just 2 days ago found 5 jars that were no longer sealed. I'm glad I have a chambersealers now, but I still do much in #10 cans. I'm worried about that after my experience with OA's in jars. I sure hope my cans are not like the jars with Oa. I have had a few jars not seal with my chamber sealer, but that happens at once and I find it's usually a faulty lid. (chinese made).
@@thefreezedryingcommunity Yes, I always set anything that has been sealed on a cart that I use for sealing bags and jars so when I have to do that job again the jars and or bags get inspected before I can do the next batch. If they are in my way they will be inspected and put away when the next batch is done.
Make sure you are ordering 5-7 mil bags, not clear bags. The bag size is dependant on your particular needs. If you are doing individual portions, go with smaller bags. If you are doing 2 or more servings, go with a larger size.
Yes and no. I have a video on how you can get similar results using the freeze dryer to vacuum. The tricky part is getting it sealed before the bag loses vacuum
@live.life.simple. do you have a video on sealing mylar bags in the vacuum chamber? I am interested in seeing how the chamber actually works on the bags! I appreciate your videos you have taught me a lot! Thank you!
@@crazydee1955 I’ve been coding for a company that just launched their freeze dryers called blue alpine freeze dryers, it seems they’ve fixed a lot of the issues harvest right users have had and the machines are awesome 👍 I thought it would be awesome if this channel were to review one
@@crazydee1955 I bought my FD back in 2018. I have used it like crazy.....1 #10 can from Auguson Farms at Winco of beef is around $110. Chicken $86. It does NOT take long to have your machine paid off. We just got 50lbs of carrots for $10. it took us 3 loads in our XL machine to get all the carrots shredded and FD. But I am READY for carrot cake season. Im thankful we are able to do this at home.
Question; I have heard some people say that a mason jar lid needs the heat like that from water bath canning, to guarantee an airtight seal. Does anyone have evidence for or against this statement?
My scale would give a 1 gram difference in reading if I measured it twice 😂 1 gram is probably not a big deal. That might depend on the amount of product you are weighing though
FYI store mylar bags in a food grade bucket with lid. Mice can smell through mylar and will eat all your food storage. I learned this the hard way. 🐭🐀🐁
Get the estimated number of KWHs you have used and look at your price per KWH. I pay 9.6 cents per hour. There are several people who have shown usage during a run.
It could be. If you have high electricity costs and you are running the freeze dryer consistantly for a month $3-4 per day x 30 days = $90-120. On the plus side, a month of freeze drying can yield a lot of fd food.
Thanks so much for ALWAYS being so informative. I've been doing this for 2 yrs and now have a store. I'm still learning and when I have questions I go straight to you. I even bought your books. Thanks again. Universalfreezedrying.com
Also, I would add my hard earned lesson of food storage to this body of knowledge. While I still use two gallon clear fermenting jars with a rubber seals and springs closure for things like, vegetables and fruit, I no longer use them for things containing a protein. I have found that despite adding fresh O2 absorbers to FD meals containing any type of meat stored in the two gallon fermenting containers (even if I replace the O2 absorber every time I open the jar), proteins will go rancid before I use up the stored product. I think it is because all the opening and closing introduces fresh air and the O2 absorbers take time to remove the O2 and each exposure to fresh air takes its toll. Also, I have found that once things begin to go rancid, it just keeps getting worse and there is no stopping it. Similarly, I have learned not to store things in (for example) a two gallon mylar bag with adequately sized O2 absorbers waiting for days and then transferring them to smaller mylar bags with fresh O2 absorbers as I FD other things to be added later. I lost about $200 dollars worth of sirloin chili due to repackaging as described above.
Appreciate you sharing your experience👍
Amber mason jars are now available to limit the light. I have also found light blocking shrink sleeves to slip around the mason jar. Both can be found on line and help to block the light significantly.
This video is very helpful because that food in your freeze drying and i lerning.
Glad it was helpful!
Humidity in the storage area is not a problem if the container is properly sealed. But heat is a major contributor to freeze dried food storage.
Can you expound on your statement about 'heat' being a contributor?
@@20sherilynn Heat will shorten the storage life. Your freeze dried food needs to be stored in a climate controlled area.
Thank you. Never thought of the heat test. I'll be getting that thermometer. Thank you for the suggestion and link.
I was thinking about Canning because of The World today and I haven't forgotten about 2001, The Recession in 2007, The Pandemic in 2019! Informative Videos like this I appreciate!
I saw a company called "Patroit" selling prepackaged foods & I Still may purchase some because I'm starting to Hear a Buzz about COVID again!
Wisdom teaches me it's a difference between Existing and Survival, & Many people aren't prepared for Survival, they're dependent on The Government Which Many of us are Disappointed in!
This is very helpful. I am new to freeze drying and learning. Thank you so much. Wendy🙏🏻🇺🇸
Glad it was helpful!
Con: jars are heavy. Thank you for the great information!
Yes they are!
Just subscribed love the content waiting for my large freeze drier in the mail just a question in your oppinion what would be the single most cost effective food to but at the store to freeze dry for long term in mylar bags a food thats cheap high protein lots of nutrients and calories besides beans and rice i was thinking freeze dried eggs would be the best even though they have doubled in price in the last few years
Very good info. Thank you.
Very helpful information, thank you 😊
Great. Video!! Just an idea for the Mason jar lids. From what he said about using reused lids is so true. I was thinking of using new lids instead. It will cost more but in the long run I would feel safer. Thoughts?
Question: Thank you for the info. I do store some food in mason jars. You (and I) seem to store with the rings on. The canners tell me I should not put the rings on as it hides a leaking seal. In a mason jar, I will use an OA and generally a vacuum seal. Should the rings be left on or not?
I leave the rings on. A small leak can actually be maintained by an oxygen absorber for a long time.
I leave the rings on. A small leak can actually be maintained by an oxygen absorber for a long time.
Question: As to storing in Mason jars. Would it be effective against light if the jars were painted black? I know it would be a lot of work to get them done but if it would be effective, it could potentially be another storage solution. Thanks for any thoughts.
Excellent question, I would like an answer to that question also.
I would think white, just because white will reflect light, black absorbs light
I'm not sure which color would be the most effective. They do make mason jar slip covers now that protect most light from getting in so that could be another option
Uh, how about just put dark covering/cloth over storage rack…?
Always helpful!
Hope it was helpful!
What about using a desiccant with freeze dried food?
What about heat? Can I store my freeze dried food in my enclosed garage at 110°? And moisture .. the food is sealed so how is moisture going to get in?
I wouldn't recommend it, heat breaks stuff down. I know I'm miserable when it's that hot. LOL As far as moisture goes, he said to make sure it's really dry before sealing it up and in older videos, he mentioned to make sure the bag is sealed well and has no pinholes in it. Any time you store food, or most anything for that matter, you want to keep it in a cool, dry place.
I'm not a scientist but extremely hot,cold or wet conditions aren't good for anything, including a food product.
Awesome video!
Glad you enjoyed it
I'm interested in a System for storing my freeze dried food. There are Few videos on it and throwing it in big tubs is not a great idea.
Awesome video thanks
You bet
So, do you put an oxygen absorber in the bag that you put in the chamber? Do you first put it in the chamber bag and then in a Mylar bag?
I use oxygen absorber and vacuum seal for long term storage.
@@thefreezedryingcommunity okay so an OA in the bag and then chamber vacuum. Do you then place that in the Harvest Right Mylar bag? I’m just trying to figure out the difference in using the chamber vacuum or just sealing a Mylar bag. Thank you so much!
@@JenniferClements-vw6yf The chamber vacuum will remove all air volume in the bag. It will give the crinkled vacuum sealed look
What are your thoughts on heat? Like storage in a room that gets hot in summer.
I don't recommend extreme heat or cold.
When you mention light, are you only talking about 'sunlight'? My prep room is pitch black unless I turn on the light. Would my led lights, when on, harm my fd food? thanks.
That's a great question.....I don't have a solid answer for you unfortunately. I would have to imagine any type of light can do damage
I store FD food in #10 cans, mylar bags with OA, and jars with vac sealer. 2 years ago I put some FD foods in jars with OA's and just 2 days ago found 5 jars that were no longer sealed. I'm glad I have a chambersealers now, but I still do much in #10 cans. I'm worried about that after my experience with OA's in jars. I sure hope my cans are not like the jars with Oa. I have had a few jars not seal with my chamber sealer, but that happens at once and I find it's usually a faulty lid. (chinese made).
It's a bummer if you get a faulty lid. Some people leave the screw on part off so they can check on the lid seal easier
@@thefreezedryingcommunity Yes, I always set anything that has been sealed on a cart that I use for sealing bags and jars so when I have to do that job again the jars and or bags get inspected before I can do the next batch. If they are in my way they will be inspected and put away when the next batch is done.
Where can I get you moisture detector device?
I want to order the chamber sealer, but what size bags do I order?
Make sure you are ordering 5-7 mil bags, not clear bags. The bag size is dependant on your particular needs. If you are doing individual portions, go with smaller bags. If you are doing 2 or more servings, go with a larger size.
@@thefreezedryingcommunity thank you!
All my food is in mylar bags stored inside opaque plastic bins with lids inside my pantry that only has the light on one to three minutes a day.
where did you get your storage shelves??
How can they be affected by humidity when they are vacuum sealed in a jar or a bag?
For air dried foods do you use oxygen absorbers or desiccant for mason jars?
I do not use desiccant on my fd foods. Some people do use them
How many years is a Mason jar in the dark last? Can it be 25 years like mylar?
Is the freeze dryer itself a chamber sealer? Can mylar bag be chamber sealed in the freeze dryer?
Yes and no. I have a video on how you can get similar results using the freeze dryer to vacuum. The tricky part is getting it sealed before the bag loses vacuum
@live.life.simple. do you have a video on sealing mylar bags in the vacuum chamber? I am interested in seeing how the chamber actually works on the bags! I appreciate your videos you have taught me a lot! Thank you!
Thank you! I’ve been pushing the weigh method - maybe now people will listen?
It's the best method to date to ensure dryness.
Do eggs have to be pasteurized before you freez dry them!
Have you heard of blue alpine freeze dryers?
No. Please tell me more.
@@crazydee1955 I’ve been coding for a company that just launched their freeze dryers called blue alpine freeze dryers, it seems they’ve fixed a lot of the issues harvest right users have had and the machines are awesome 👍 I thought it would be awesome if this channel were to review one
@@craftedcores I sure hope they are more affordable than Harvest Right machines are.
I don't typically spend a large amount of money on things until they have a track record.
@@crazydee1955 I bought my FD back in 2018. I have used it like crazy.....1 #10 can from Auguson Farms at Winco of beef is around $110. Chicken $86. It does NOT take long to have your machine paid off. We just got 50lbs of carrots for $10. it took us 3 loads in our XL machine to get all the carrots shredded and FD. But I am READY for carrot cake season. Im thankful we are able to do this at home.
Question; I have heard some people say that a mason jar lid needs the heat like that from water bath canning, to guarantee an airtight seal. Does anyone have evidence for or against this statement?
I have never used heat and have masone jars that were sealed 6 years ago. I think the really old mason jars had a wax seal
Do you still add an oxygen absorber for intended long term storage?
Yes I always use an oxygen absorber unless it's very short term storage or something I use daily.
Is a 1 gram difference between weighing a Huge problem requiring additional dry time ?
My scale would give a 1 gram difference in reading if I measured it twice 😂 1 gram is probably not a big deal. That might depend on the amount of product you are weighing though
Heat too
Is a proper size of an oxygen absorber in a mylar bag sufficent for storage?
this video should help
th-cam.com/video/zeWeV9rpSaw/w-d-xo.html
Can you rehydrate your freeze dried food using the Marinate function of your Avid Armor USV32 ?
Yes, it will work great for meats and difficult foods
Does everything need to be cooked before freeze drying?
No. Raw veggies and meat can be done. Things that can spread bacteria need to be done by themselves and the machine sanitized after running them.
@@thefreezedryingcommunity thankyou
Have you ever freeze dried garlic scapes?
Yes, I have done them in small dices and also done them and then powdered. 👍
FYI store mylar bags in a food grade bucket with lid. Mice can smell through mylar and will eat all your food storage. I learned this the hard way. 🐭🐀🐁
What about HEAT?
I’m curious my electricity bill jumped by over $120 is that normal?
Get the estimated number of KWHs you have used and look at your price per KWH. I pay 9.6 cents per hour. There are several people who have shown usage during a run.
If you're running your machine a lot, yes. It can be normal.
if drying during hot weather the heat from the FD is probably causing the AC to run harder.
It could be. If you have high electricity costs and you are running the freeze dryer consistantly for a month $3-4 per day x 30 days = $90-120. On the plus side, a month of freeze drying can yield a lot of fd food.
Temperature is also an enemy, isn’t it?
It can definitely affect your food over time. Ideal is a cool, dry place
Thanks so much for ALWAYS being so informative. I've been doing this for 2 yrs and now have a store. I'm still learning and when I have questions I go straight to you. I even bought your books. Thanks again.
Universalfreezedrying.com
Glad to hear that you have made a business from your hobby! That's the American dream!