We have some really great 'techy' type guys here who are, as they have been exploring the FD mechanics and sharing that in their posts, writing what is turning out to be a 'troubleshooting manual' for us less capable folks.
Electric Programmable Pressure Cookers, such as the "Instant Pot, are being used for small batch pressure canning. This fact sheet explains research showing why this is a food safety hazard, with a high risk of producing home canned foods that could devel
In times of crisis or natural disasters, having a stash of freeze-dried meals can be a lifesaver. Your family's safety and well-being are priceless. Not only does a freeze dryer set you up to survive, it lets you control the quality and content of your emergency food supply.
Commercial freeze dryers are much easier to find than industrial or laboratory freeze dryers as they’re made for the service industry and some manufacturing sectors.
The pros and cons are easy to understand. In fact, there really is only one pro and it’s a huge one. Those who are willing to spend the time and money to freeze dry their own food should do so as long as they’re going to be committed.
Tray lids– Though freeze drying is underway, you would possibly end up prepping for the next batch. Tray lids are vital in these conditions, preserving your prepped food from contaminants, odors, or unintended spills with your freezer.
6) The first place was the cold return line into the compressor. Buy Now It had insulation, but a second layer helped stop the constant drips. I used black electrical tape to secure the foam.
nove) The last port to insulate required the top be removed. Before I removed the top cover I replaced the side covers. This keeps the back and front panels structurally rigid. Do not remove both the side panels and top or you will have problems reassembling as things get very loose.
Let's do a simple math exercise. Non Frozen food put in freeze dryer at an ambient temp of 70F needs to be at -40F before the dry cycle begins. things go linear, each hour the temps would drop the food by 12.
Karla Abreu says: 2 years ago I just think pressure canning is the easiest way to preserve food and know it is totally sterile. And it is relatively easy
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown
Ask yourself useful issues. Could you very easily approach entire meals in a single cycle? Or is it very best to system different types of foods individually? Does one know how to load the food trays?
Learn the value of drying foods at home, the nutrition that you will have from dried foods, and how to set yourself up for success while drying.
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