Advantages of Freeze Drying

Freeze drying is a method of food preservation that retains the nutritional value of the food being preserved.

Freeze drying does not shrink or toughen the food, and it retains its aroma and flavor.

The following pictures were taken of food that has already been freeze dried. As you can see, the meat, vegetables and fruits still look fresh. And, in reality they are.

To use, simply add water and taste for yourself.

In comparing the various methods of food preservation, it is important to remember that there are three things that cause food to deteriorate: heat, water, and oxygen. Freeze drying and proper Packaging overcome all of those factors to allow long- term storage (15 to 25 years).

Many food preservation methods require heat to be used and heat also affects taste, color and texture.

Freeze dried food looks and tastes like it did when fresh.

Water limits the shelf life of food; and since virtually 100 percent of water is removed in freeze drying, the shelf life of the food is approximately six to eight times as long as other forms of food preservation.

As you will recall, oxygen causes food to deteriorate too. Once something is freeze dried, nearly all the oxygen can be removed through sealing the food in an oxygen- proof container, such as a can or a Mylar bag, with an oxygen absorber. Oxygen absorbers are better than vacuum sealing when used in a sealed container.

They will greatly extend the shelf life of the food.

As a general rule of thumb, the shelf life of canned and dehydrated food is approximately two to three years, while freeze dried food easily lasts eight to ten times as long. Additionally, freeze dried food is very light, since all the water is removed, and can be easily transported for hiking and camping or when used during longer-term emergency needs.

Click here for more information or to order your HarvestRight Freeze Dryer with free delivery throughout SA!