I haven’t tried rehydrating yet but the freeze drying turned out exactly as I had hoped. It’s yummy to munch on and I’m sure adding a little water will be the perfect pico.
From a big bowl of pico, I ended up with 2 pints and 12 half pints. The half pints will be perfect for us. I use it often with beans, tacos, enchiladas, and then any extra goes on my eggs the next morning.
There was an empty try so I whipped up 18 eggs and after freeze drying, they filled two pint jars.
Here’s a shot of the storage unit in one of the sewing room closets.
You can see the ice build up on the walls of the freeze dryer.
All the water that’s pulled from the food is frozen against the walls. Once the food is done and out, I can either let the freeze dryer defrost itself or hit the defrost button and the insides heat up and melt the water. That takes about two hours and it can take up to 4 hours for it to defrost on its own. I think only once have I had it heat up to defrost. The rest of the time, I just let it defrost on its own. There’s a tube in the back and the water drains into a bucket, which I dump after each defrost cycle.
The cantaloupe is in there now. It should finish up this morning. I’ll let the freeze dryer defrost on its own and this evening. I’ll put something else in there .. not sure if it will be the corn or some candy I’ve been wanting to try. Probably the corn and maybe getting it out of the freezer will get me closer to deciding to defrost it.
This sounds really good, would you be willing to share this recipe. thanks
Linda in NE says
I know there’s a lot of food in those jars, but freeze dried & shrunken it just doesn’t look like as much as I know is there. That’e the non-perishable food the hurricane evacuees a needing about now. Much better than the snacky junk food most of them are probably eating.
Defrosting & cleaning freezers is such a chore. I usually procrastinate until the ice gets really thick and I need the space. 🙂
That’s almost as beautiful as rows of jars of jam and canned peaches!