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Freeze Dry At Home
So through out the process the vapor escapes the food and fills the desiccant enriched jar, the second vacuuming is meant to make sure the vapor goes away and that the water in the vapor inside does not erode your seal on your jar. As for your other question, yeah I just tried two different ways of doing it.
Hi there, thank you for sharing. I just want to make sure that I understand correctly. All I need to do is: place the fruits in a vacuum-able jar (e.g. FoodSaver) with a desiccant, vacuum all of the air out of it, and then freeze it, then vacuum again. Is it really this simple? Also, two questions: Is the second vacuuming meant to suck the moisture out of the desiccant to allow for more thorough drying? Was the second jar you used just an extra freeze-drying medium (so you can freeze dry two different things separately)?
Nice! I'm really excited to try this. Would you mind explaining how you modified the canister in the one that didn't require the marinator? What size hole, how did you drill it?Thanks!
Made it for my kids kindergarten class for Earth day. I used bigger wrapper (store didn't have smaller) and just folded excess. Yummy crunch with homemade vanilla cake and frosting. Thanks!
Sorry, just understood the process. :) No need for answer
Could I use vacuum bags instead, or it wouldn't let vapor to leave?
Awesome idea since that sort of stuff is so expensive and one can't be sure what sort of quality of produce was used. I am seriously wondering if this idea could be upscaled to a huge box inside a maxed out freezer. Or multiple vacuum tubes inside of a maxed out freezer. Has anyone ever tried anything like this. Thanks for the post I really apreciate it.
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