How to Freeze Dry?

How to Freeze Dry

How to Freeze Dry? Although freeze-drying food may seem like a futuristic technique, it has been done before electricity. Both with and without a freeze-drying machine, there are several ways to freeze-dry food at home.

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I’ll go through all your options for freeze-drying food at home, as well as the advantages and disadvantages of each approach.

More and more home pantries and supermarket stores are carrying freeze-dried food. Contrary to popular belief, most residents of normal suburban neighbourhoods don’t store it in back closets or use it as lightweight camping food. (However, 2020 did teach us that it’s a good idea to keep some emergency food on hand.)

How to Freeze Dry
How to Freeze Dry

Unbelievably, the majority of consumers who purchase freeze-dried food at the shop just use it for regular meals since it is delicious.

When I was a child, my parents used to purchase me freeze-dried astronaut ice cream at a baseball game because, up until a few decades ago, freeze-dried food was only offered as a novelty. How to Freeze Dry While it was good and everyone enjoyed it, nobody took it seriously.

Who else besides actual astronauts requires freeze-dried food?

A few decades later, How to Freeze Dry freeze-dried food is hugely popular with everyday home cooks, and parents frequently include portions of freeze-dried fruit as a special treat in their children’s lunches.

Along with their dehydrated banana chips and raisins, Trader Joe’s also sells packages of freeze-dried meals. Additionally, because so many bakers utilise freeze-dried strawberries, raspberries, and other fruits these days, the majority of grocery stores stock them.

They enhance baked items’ flavour without adding moisture that would make muffins, bread, and cookies soggy.

Food that has been freeze-dried maintains its shape and rehydrates rapidly without losing its flavour, texture, or appearance.

Food that has been dehydrated, on the other hand, loses its shape and takes on a rubbery texture and doesn’t rehydrate nearly as well. How to Freeze Dry Since it is heated throughout the drying process, part of the sugars in fruit caramelise and the proteins in meat, cheese, or eggs alter, making it impossible to recreate.

Despite being tasty and practical to have in the cupboard for both regular cooking and emergencies, freeze-dried food may be pricey. I’ll lead you through various techniques for freezing-drying food at home, starting with the age-old Andean techniques for freezing-drying potatoes and moving on to homemade alternatives and, finally, compact freeze dryers for use at home.

To be completely honest, utilising a freeze dryer is by far the best alternative. Although they require an investment, with regular use, they should pay for themselves in less than a year.


Low temperature drying of food is possible by freeze drying. In a home freeze-drying device, the food is first frozen, and then the pressure inside the chamber is lowered by a vacuum pump. How to Freeze Dry Sublimation is the process through which ice transforms into gas at low pressure.

Early in the process, the ice serves as a framework to assist in maintaining the food’s texture and shape throughout the freeze-drying procedure. The food keeps its shape, size, and texture even after all the water has been drained away.

Outside of a vacuum chamber, freeze drying also occurs in nature.

Animals that perish in the Polar, such as seals and penguins, are occasionally freeze-dried naturally as arctic winds first freeze and then gradually dry the meat. How to Freeze Dry It is an archaeological phenomenon, yet specimens are indefinitely kept and the preservation process is the same.

In the Andes, where potatoes have been freeze dried for at least a thousand years, humans have also practised the freezing and later drying of food.


Since low temperatures are required for freeze drying, the food’s carbohydrates and proteins are unaltered. When you add water, the meal will easily rehydrate and taste almost exactly the same as it did before it was freeze-dried.

The process of dehydration depends on the heat-induced evaporation of water, which also alters the diet. Fruit sugars slowly turn into caramel, proteins cook slowly (or overcook if they’re already cooked), and the dish shrinks and becoming rubbery.

Some foods, such as dried carrots, recover well after being dehydrated. How to Freeze Dry Other foods won’t ever be the same because they don’t dehydrate well.

On the other hand, freeze drying is effective for almost any food. Everything, including freeze-dried cheesecake and fruit as well as freeze-dried fruit and meat, is delectable.

Only meals with extremely high fat or sugar content that are already low in moisture don’t freeze dry well. things like honey, chocolate, and peanut butter. Since they naturally last a long time, freeze-drying isn’t really necessary for them.


Food that is freeze-dried keeps its best quality for decades, but dehydrated food often only lasts two to three years at most. Freeze-dried food should remain unaltered for 25 to 30 years with careful storage, and possibly even longer.

When I purchased a few “vintage” cans of freeze-dried food at an estate sale, I had the chance to put this to the test. How to Freeze Dry The freeze-dried apple slices were wonderfully tasty when I opened the sealed No. 10 cans after 17 years of preservation.

I rehydrated them and prepared an apple pie that deceived my husband since they were just as tasty as the day they were stored. It would have been challenging to distinguish the freeze-dried version in a blind tasting test if I had made it using fresh apples, in his honest opinion.

Where can I find frozen-dried food?

If you’re curious and have never tasted freeze-dried food, I’d advise tasting it first before attempting to make your own. At least in our neighbourhood stores, freeze-dried food is typically kept close to the dehydrated fruit in the grocery section. It makes logical that commercially produced freeze-dried food has a fairly variable quality; it’s only as excellent as the food that goes into it.

Underripe or flavourless fruit can be frozen dried to produce those results. How to Freeze Dry I conducted a blind taste test with my children and discovered that Valley Food Storage makes the tastiest freeze-dried food I’ve ever eaten. They could always recognise the freeze-dried fruit from Valley Food Storage.

If you’re interested, I conducted a thorough analysis of the top emergency food suppliers in 2021, after the market turmoil of 2020 had a significant impact. They all create freeze-dried food because it is convenient, tasty, and has a long shelf life. Even though the freeze-drying procedure is the same for all foods, some are significantly superior to others.

Quality counts whether you freeze-dry food at home or buy it already cooked and dried. The outcome is only as excellent as the food that enters the freeze-drying apparatus.


In South America, specifically the Peruvian Andes, freeze-drying for food preservation has a long history of use. In the late autumn, when it is below freezing in the high mountains, potatoes are harvested.

The potatoes freeze if left out over night, and the next day they dry in the harsh high-altitude heat. How to Freeze Dry They have a freeze-thaw cycle similar to what we see in Vermont during the maple sugaring season, with freezing temperatures at night and warm, sunny days in between.

The local ladies “dance” barefoot on the potatoes after three days of the potatoes being frozen at night and thawed during the day. This aids in pressing out moisture and removing potato peels. The potatoes are walked or danced on each day in the sunlight and naturally re-frozen at night during the subsequent seven days of the freeze/thaw cycle.

The entire process takes about ten days to complete. How to Freeze Dry Chuo, the finished product, can be stored for many years without additional preservation. (Identical to contemporary machine-produced freeze-dried food.)

Food Dried and Freezed in a Home Freezer

In theory, then, your home freezer is capable of freezing dry goods. When food isn’t properly wrapped and is left in the freezer for a long time, this can occasionally happen on its own.

During one of my formative years, we discovered a pint of ice cream with the lid missing that had been pushed to the back of the freezer. How to Freeze Dry Without a lid, it had been sitting there for who knows how long before it slowly turned into astronaut ice cream.

It does occur…

But it takes an eternity. For a long period of time, during which the food both develops freezer burn and flavours from the freezer. It kind of stinks…

It’s false to claim that you can freeze dry food on a tray in the freezer in as little as a week in certain places on the internet.

Dry ice is used to FROZE DRY FOOD.

  • Now that you’ve thought about it, have you considered using dry ice to freeze-dry food?
  • Since CO2 is frozen, dry ice is extremely cold. It normally costs $1 per pound and is offered at big-box supermarkets and party supply stores.
  • The same thing is stated in every single set of online freeze-drying with dry ice instructions.
  • None of them, however, have actually done it.
  • To begin, put the food in a plastic bag with the top left open to let moisture escape while keeping the food away from the dry ice.
  • Drill holes in the lid of the cooler and place the bag inside it outside. How to Freeze Dry This will allow moisture and CO2 to escape. (Avoid doing this inside; the CO2 in an enclosed space might cause suffocation.)
  • The meal should be freeze-dried after 24 hours.
  • Does it operate? No.

First off, utilising a vacuum pump and a homemade freeze dryer (that technique is covered next), it takes 24 to 36 hours to freeze dry food. With the use of electricity and much lower temperatures, it is a far more effective procedure. A cooler cannot possibly complete the task more quickly.

I gave it a try, and no, it is ineffective.

According to online forums, it appears that many other people have also given it a try. While the food did freeze as promised, it was not at all dry. Some items, such as apple slices, genuinely have carbonation because they were stored in a high CO2 atmosphere. How to Freeze Dry That makes sense; some home brewers utilise CO2 to quickly carbonate beer without a kegging equipment, and you can actually carbonate grapes by putting them in a bottle with dry ice.

In addition, dry ice evaporates quickly; if you wanted it to slowly evaporate for 24 hours, you would need a lot of it. That suggests a sizable cooler with little food inside. A handful of food must also be frozen dried using at least $20 to $30 worth of dry ice. Not exactly useful.


If you’re very skilled with tools, creating a home freeze dryer is actually simpler than you might think. The drying chamber is absurdly small, and it costs a lot to run (tonnes of dry ice).

It works well for scientific applications when you are freeze-drying a small quantity of something for an experiment, How to Freeze Dry but it is rarely worthwhile to put in 24 hours of labour and use a cartload of dry ice to get a cup of freeze-dried strawberries.

This video discusses the procedure in full using widely available parts that you can buy online for roughly $300 if you’re curious how it works.


You already have a good understanding of how freeze-drying functions if you’ve read this far. Actually, the home freeze dryers you purchase are rather similar to the DIY freeze dryers demonstrated in the aforementioned movies.

They are all combined into a single, attractive device that resembles a washing machine but is actually a freezing chamber with an incredibly effective low temperature condenser that rapidly chills food. How to Freeze Dry The water is subsequently removed from the meal using a vacuum pump, which lowers the pressure in the chamber.

You load the food into the machine on trays and then choose the cycle to run. When choosing whether to pre-freeze the food before adding it, as well as whether it is a liquid (like milk or eggs) or a solid (such fruit, vegetables, meat, or cheese), you will be asked to make these decisions.

After the cycle completes, sensors will check the moisture content of the food and turn the machine off automatically.

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Hello there! Cuisine Cravings Team is a group of people who are passionate about Kitchen Ideas that developed this website to educate people on the finest kitchen techniques. We publish articles that focus on basic and fundamental cooking ideas for all levels of chefs, from beginners to specialists! Our objective is to remove the guesswork out of meal preparation so you may worry less and enjoy more! Food is an important aspect of our life, and we are excited to share our knowledge with you!

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