You truly can freeze-dry almost anything. All kinds of fruits, vegetables and meats taste wonderful when freeze dried. That includes things like tomatoes, apples, bananas, strawberries, peaches, green beans, peppers, onions, potatoes, spinach, shrimp, pork, beef, turkey and even ice cream.
Our focus is on creating healthy snacks and vegetables with very long and stable shelf times.
- Raw or cooked foods are placed in the freeze dryer where they are frozen to between -30 degrees and -50 degrees Fahrenheit.
- Once frozen, the freeze dryer creates a vacuum in the food chamber.
- As the food is gradually warmed, the water turns to vapor and evaporates out of the food (sublimation).
- When water is added to freeze-dried food, in most case, it regains its original fresh flavor, aroma, texture, and appearance!
Shelf life is dependent upon temperature and storage conditions. All stored foods should be kept in a cool, dry location whenever possible. However, once sealed properly in a mylar bag or glass jar freeze-dried foods can last up to 25 years!
No. Freeze drying gives foods a crispy texture which can be enjoyed as is for a healthy snack. We highly recommend trying all of the different fruits we offer in their freeze-dried state! They are delicious! You can add freeze-dried fruits to ice cream, beverages, yogurt, or deserts. On occasions when you prefer the hydrated versions, you can easily do so by pour hot water into a bowl and place the freeze-dried food in the hot water. After a few minutes, they will look and smell exactly the same as they did before you freeze-dried them.
No. All freeze-dried items are shelf stable until they are opened. To maximize flavor, color and consistency, we recommend you store our products below 75 degrees and out of direct sunlight. After opening, reseal any unused portions in the mylar re-sealable bag making sure that the oxygen absorber is in the bag.
Freeze-dried food is made when frozen raw materials are placed in a refrigerated vacuum system and, without thawing, are dehydrated. The ice in the product is sublimated into water vapor. During the freeze-drying process, cell structure remains intact. If you start with high-quality ingredients, the finished freeze-dried product will retain all of the nutrients and flavor.
