harvest right - Uma visão geral
harvest right - Uma visão geral
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Indoor Farmer exists to offer Canadian’s the opportunity to "grow their own" food and medicine. Over the years we have added a large selection of outdoor gardening products to compliment our indoor growing collection.
Mylar bags keep food fresh for years The enemies to freeze dried food are moisture, oxygen, and light. Ideally, the food should be stored in a mylar bag with an oxygen absorber. The bag should be heat sealed to keep air from getting in. For best results, use a mylar bag 7 millimeters thick.
It makes the processing time faster, which means less wear on the machine. If I am preparing fruit, I typically slice it and put it on a baking sheet.
I would prefer those fittings to have internal Este rings and knurled thread on ports (similar to R134a vacuum gauge sets) that do not require high torque compression fittings. Finger tight and you are good to go. You spot a leak, change the O ring and you're back in business.
When my son goes to college in a few months, we will send him with many freeze dried meals and continue to mail them to him as needed. Most colleges don’t have safe gluten-free options, and while in an ideal world my son would be able to cook all his own food, I know that’s not practical or likely. Freeze dried meals on hand are an easy way to keep from being cross contaminated at the cafeteria!
With various options available in terms of size and capacity, it's crucial to assess your needs before making a decision.
My son is a teenager who is starting to date. He was asked to a school dance last year and the group ate dinner at someone’s house. The host of the dinner contacted me to find out what would be safe for my son to eat.
What I presume was happening was that condensation was building up on the cooling coils between the insulation and the chamber and freezing. When I finally turned the FDer off it took 3 days for the ice buildup to melt and slowly soak through the insulation and drip onto the counter.
14 Posted December 16, 2015 (edited) On 7/31/2015 at 11:12 PM, TonyC said: Somehow this post got posted twice so I'll edit the second one with some more useful information. I remember reading somewhere in this thread where somebody was asking how long you run the freeze cycle with pre-frozen food. I have my chest freezer set to -12F, and I usually let the freeze dryer cool for an hour before I put the frozen food in. After I load the food get more info in I wait another half hour to start the drying process. I've had a lot of cycles that the Perfeito time between pulling one batch out and starting the drying cycle on the next is around 2 hours. I'm running mine in a cold garage, so it cools down pretty quickly. If you have yours in a warm room it would probably take a little longer.
“Astronaut” ice cream is a fun treat to make and is so easy. Just scoop ice cream onto the trays and freeze before processing.
Never allowing the unit to heat up to ambient temps - Quickly removing the ice from the chamber and starting the next cycle while the chamber unit is still very cold.
Shortly after getting the freeze dryer, Lance's wife began shipping over boxes of dehydrated food. We get the food, rehydrate it, and make some incredible meals. My favorite was the pizza Lance would whip up!
For me, a prepper, a freeze dryer is 100% worth it because I can freeze dry whatever I want/need to fill my pantry with food that will nourish our family for years, no matter what might come our way.
Howdy! My name is Morgan I’ve been prepping for over 10 years and teach Buy Now others to be prepared for emergencies and disasters. Learn more!