A reader asked yesterday why I didn’t get Vince to level up the freeze dryer. Good question! It needs to sit about 1/2″ lower in the back than in the front so the water can drain out. The drain tube is in the back.
Another reader asked why I ground the sweet potato pie filling to a powder. Another good question. Because of the amount of sugar in the filling, the freeze dried pie filling was like peanut brittle. I had to pound it to break it. I think even if I put it in the jars in small pieces, it would not re-hydrate as well as it will from a powder. Also, I don’t think I could have gotten 7 ounces into a pint jar if I had put it in there in pieces unless they were very small. I wouldn’t want to use quarts and have the be just a bit over half full.
Tomorrow I will process the second batch of pie filling. Maybe I will break it into small pieces with my hands, see if I can get 7 oz. into the pint jars and if I can, I can try to rehydrate one like that and see how it works. If not, I’ll just have to use the blender when I open up each jar.
It would be a heck of a lot easier for me if I didn’t have to put it all in the blender before putting it into jars but I feel like I’m going to get a lot better result by having it in a powder.
You’re right . . I don’t think there’s anything else that I’ve freeze dried, then reduced to a powder.