FREEZE DRIED MEAL RECIPES

 The blocks freeze dried solid and then she put them into a large mixing bowl and used a masher to pulverize the block into the fine powder.

 You can see the beautiful color in this powder. It’s not hard to see why you would want to use this for any number of items as stated above.

 Jam would be a great way to reconstitute raspberry powder. Just add sugar, lemon juice, and a small amount of water to see make a jam from the powder. That’s one thing that is always delicious to have on fresh bread and with all the raw wheat we have, we’ll need something to eat on it.

 Also, to utilize the nutrients, minerals, vitamins, and antioxidants, it would be a good idea to add this to a jar of honey. Use a 1:1 ratio to make a preventative homemade multivitamin source. Who wouldn’t want to have raspberry flavored honey to swallow instead of those crazy horse-sized pills we try to swallow? I know I’d vastly prefer it!

 When you’re packing this, you might try measuring out a set amount you would use as serving sizes. 1/4 cup servings are great sizes. Then store them in smaller bags with smaller oxygen absorbers. These ones I’m recommending have a bottom that will stand up without having to lean something.

 If you have Mylar bags coming out your ears, you can try jars or separating sections into your Mylar bags with your sealer. Don’t forget to use smaller oxygen absorbers in the made pockets.

 One of my favorite places to get Freeze Dried Raspberry Powder (before I had a freeze dryer) was at Harmony House Foods. Click here to visit Harmony House Foods, Inc.

 What are some ways you can think of to utilize freeze dried raspberry powder? We would love some suggestions! What do you think about this option?

 One thing that is hard to store in food storage, is meat. We can “can” all day long or pack our freezers until we’re blue in the face, but still that meat will only stay good for so long and only in a specific status. Freeze dried rotisserie chicken, however, tends to be a different kind of a “status.”

 Here’s what I mean. When you have canned chicken, it’s going to be saved in the liquid for an indeterminate amount of time and that doesn’t make for tasty fajitas or casseroles. Plus, the lifetime of meat in a jar or a can isn’t as long as it could be.

 What about frozen meat? Sure, it stays good between 5 and 6 years (we push it even further, but I don’t recommend it). But what happens when your electricity goes out like it has recently in California for mandatory power outages? Your freezers can’t stay on forever. Not to mention, you can’t pack your freezer with you when you go camping or hiking. What if you’re going to move? Let me tell you, we’ve moved two elks worth of meat from Las Vegas back home to north Idaho and that was stressful.

 If you have the capabilities, the best way to store your meat for the future, for camp outs, for hiking, etc is to freeze dry the meat. What a weird possibility, right?

 We do more than just chicken when we freeze dry meat. We do ground burger, steaks, roast, pork chops, eggs (we count these as meat!) and more!

 The taste of these chickens is always amazing. They season these birds and they’re overflowing with flavor. My favorite part is that they’re less than $5 a bird. Every time I go, I grab three or more more than what I need for a couple dinners that week.

 This is what these chickens look like. Their skin is tasty, but I don’t recommend freeze drying it. There is a lot of fat in the skin. Freeze drying straight fat is difficult to accomplish, if not impossible because of the structure and components of the fat and what is needed to accomplish the freeze drying.

 I take the bone off the meat from each chicken, starting with the breast and removing as much as I can from every facet that I can reach. The kids fight over who gets to finish off the chicken meat that I don’t take. I usually leave a little bit here and there for them to find. They like to tease me and say “Look, Mom! I found another piece.” It’s pretty fun.

 The size of the meat chunks usually isn’t too big, but as you can see it isn’t small either. I tear off the chunks and make sure they’re manageable in size. You can see the sizes in the pictures here. I also make sure I have adequate space between them but not too much because I only need space for air and vapor. I don’t need to get anything else in there.

 Rotisserie chicken in the medium machine I got from Harvest Right, four trays and three chickens from Costco (which I’ve found to be a little bit bigger than the birds at most grocery stores including Wal-Mart and Sam’s Club) take 24 hours from start to finish. I don’t pre-freeze these.

 Sometimes, when I’m pushing to get four chickens in, it can take 26 hours, but that’s not too much when I usually need a little bit longer because of sleeping or something else. I start these loads about five PM – around dinner time because that’s when I get back from errands.

Freeze Dry Cheesecake

 The rotisserie chicken is light and has the feeling of holding a piece of Styrofoam. You can eat them right out of the Mylar bags or you can reconstitute them slowly to hold onto the tenderness of the meat with water or whatever liquids you are cooking with.

 One of my favorite ways to use freeze dried rotisserie chicken is to make chicken noodle soup, but I also like chicken fajitas. Straight out of the Mylar bag, though, like jerky, is one of our favorites because it’s easy to carry with us and it’s fun to feel it reconstitute in our mouths.

 If you look in the background of the pictures, you can see the dried look to the chicken versus how they looked glossy and full in the previous pictures.

 One half of the tray will fill a one-quart Mylar bag. I get eight of them from one load. The one-quart bags use one 300-cc oxygen absorbers.

 As you can see, I’m able to rub pieces of chicken between my fingers and it turns it into a powder. If this reconstituted like it is, then it would be a fine meat powder.

 When I pull the freeze dried rotisserie chicken from the dryer, they’re warm. The pans are almost too hot to touch which is fine. I package the freeze dried rotisserie chicken meat rather quickly, toss in the oxygen absorbers, and then seal them and label them as fast as I can. The first ones are still pretty warm when they seal up and the Mylar bags shrink pretty tight around them. The later bags – especially when there are 8 bags to seal are fairly cool and don’t necessarily shrink after they’re sealed.

 Freeze-dried vegetable curry is an excellent dish for those who want a quick and easy meal that is both flavorful and healthy. This dish is perfect for busy people who want to eat a nutritious meal but don’t have the time to prepare it from scratch. Freeze-dried vegetable curry is a fragrant and spicy dish that can be made in minutes, making it an ideal choice for those who are short on time.

 A steaming bowl of vegetable curry sits on a table, surrounded by colorful spices and herbs. The aroma of fragrant and spicy flavors fills the air

 Freeze-dried vegetable curry is a delicious and healthy dish that can be enjoyed by anyone, regardless of their dietary preferences. This dish is perfect for vegetarians and vegans, as it is made entirely from plant-based ingredients. Freeze-dried vegetable curry is also gluten-free and dairy-free, making it an excellent choice for those with dietary restrictions. It is a versatile dish that can be enjoyed on its own or served with rice or naan bread for a more filling meal.

 A steaming bowl of freeze-dried vegetable curry sits on a rustic wooden table, surrounded by vibrant spices and herbs. The rich aroma of cumin, turmeric, and coriander fills the air, promising a fragrant and spicy dish for

 Freeze-drying is a process that removes moisture from food, making it more shelf-stable and long-lasting. Freeze-dried vegetable curry is a flavorful and spicy dish that combines a variety of vegetables with aromatic spices.

 The freeze-drying process begins by freezing the food to a very low temperature. The food is then placed in a vacuum chamber, where the pressure is lowered. Heat is then applied, causing the ice in the food to sublimate, or turn directly from a solid to a gas. This process removes the moisture from the food, leaving it lightweight and easy to store.

 Freeze-dried ingredients, including vegetables and spices, have several benefits. For one, they are lightweight and easy to store, making them ideal for camping trips, emergency food supplies, and quick meals. They also retain much of their original flavor and nutritional value, including fiber and protein.

 When it comes to freeze-dried vegetable curry, the benefits of freeze-dried ingredients are particularly apparent. The vegetables retain their texture and flavor, while the spices remain aromatic and fragrant. This makes freeze-dried vegetable curry a delicious and convenient meal option that can be prepared quickly and easily.

 When it comes to freeze dried vegetable curry, selecting the right vegetables is key to achieving the perfect flavor and texture. In this section, we’ll cover the best vegetables for freeze drying and how to prepare them.

 Not all vegetables are created equal when it comes to freeze drying. Some vegetables hold up better during the process and retain their flavor and texture, while others may become mushy and lose their taste. Here are some of the best vegetables for freeze drying: