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I’m sure you’ll agree that the ability to freeze dry food at home is incredible. I’m glad to live during a time when such amazing technology is available! However, there is a learning curve to using a freeze dryer.
A lot of things can go wrong — incomplete drying, exploding messes, and long drying times.
If you recently purchased a freeze dryer, or you are looking to get one, I want to give you the confidence you need to be successful. Home freeze drying is totally worth the effort, and something you can definitely master!
Freeze drying involves a bit of trial and error, but there are some common mistakes you can avoid if you’re a beginner. Read through these 14 freeze-drying mistakes so you can get started on the right track.
Mistake 1: Overfilling Your Trays
As a beginner, it’s tempting to overload your trays with food to get the highest yield. However, that’s a mistake because it will cause your drying time to increase… we’re talking hours.
The freeze-drying process involves freezing your food and then pulling the moisture out with a vacuum pump. This causes a layer of ice to form inside your freeze dryer. The more food you have in your freeze dryer, the more ice you will get, and the longer the drying cycle will take.
Some people have even reported the need to stop a cycle and defrost before starting their freeze dryer back up because they overloaded their trays. In the end, your cycle will probably turn out ok, but you’ll have to add extra drying time.
Mistake 2: Not Prepping Next to Your Freeze Dryer
Imagine what would happen if you just filled all your trays with soup and then you needed to carry them downstairs, or a long distance, to put them in your freeze dryer… You’re bound to spill and make a mess.
To avoid the problem, try to prepare your trays in the same room as your freeze dryer, or as close as possible. And, if you want to freeze dry liquids, place your trays in your freeze dryer first and fill them there. This minimizes the chance of spills.
Mistake 3: Not Using a Liner in Your Trays
Food gets stuck to metal trays easily. It’s kind of like what would happen if you were to stick your tongue on a frozen metal pole. However, letting food sit on your tray until it can warm up and unstick is not a good idea — it poses the risk of your food absorbing moisture from the air and getting ruined.
Save yourself some money and headache by investing in some sort of nonstick liners for your trays.
Here are a couple of liner options:
- Harvest Right Liners: These reusable, silicone mats are cut perfectly for the size of your trays. They are even top-rack dishwasher safe.
- Non-stick parchment paper: This one-time-use paper comes on a roll that you must cut to size.
Mistake 4: Freeze Drying Large Pieces of Food
Large slices of food require longer drying times. You also run the risk of not getting all the moisture out of the center and having food go rancid. To avoid this problem, cut your food as small as possible before freeze drying. Harvest Right recommends a thickness of 10mm or less. Also, spread your slices out evenly on your tray.
When freeze drying meats, your best bet is shredding or dicing first. Small pieces of freeze-dried meat work well in soups and sauces. You can freeze dry whole slices of meat, but it’s much more difficult to be successful. Large chunks of meat can take on a chewy, leather-like texture and high-fat meats don’t work well.
Mistake 5: Freeze Drying Foods with a High Fat Content
Don’t bother trying to freeze dry bacon and other fatty foods. They will not work well and will go rancid quickly. Some fatty foods also take on a jerky-like texture that is unappetizing.
Use caution when freeze drying any meat or dairy products because they tend to have a high fat content. Remove as much fat from meat as possible first.
Peanut butter and all oils will also give you trouble… The only foods with a high fat content that do ok in a freeze dryer are whole milk, cheese, and sour cream.
Foods with a lot of fat can even explode in your freeze dryer and cause a huge mess. Try to avoid this — it’s hard to remove butter, grease, and other fats from the walls of your freeze dryer. It also takes several loads for the odor from fats to fade.
Mistake 6: Freeze Drying Foods with a High Sugar Content
Sugar naturally binds with water molecules. This is normally a good thing because it keeps food moist while preventing bacteria and mold growth. However, it is not a good thing when you’re trying to freeze dry food because it makes the water extraction process nearly impossible.
Jams, jellies, and all food with a high sugar content do not freeze well. They always seem a little sticky, even after you add extra drying time.
Mistake 7: Freeze Drying Raw Meat at the Same Time as Other Foods
Whenever you’re handling raw meat, you need to be careful to avoid cross contamination with other foods because of the risk of spreading e coli and other bacteria. This is also true when you’re freeze drying raw meats.
During the freeze-drying process, water vapor is extracted from raw meat. As it moves throughout the chamber of your freeze dryer, cross contamination can happen. Therefore, don’t put fruits and vegetables in the same batch as raw meats.
Mistake 8: Mixing Foods with Dissimilar Flavors in Your Freeze Dryer
It is ok to freeze dry different types of food at the same time, but be careful when mixing strong flavors, especially onions, garlic, and other spices. Freeze dried food tends to take on the flavor of whatever is in your batch — onion-flavored ice cream doesn’t sound good. Trays can absorb flavors and contaminate subsequent batches, too, which is another reason why you should use a liner.
If you wouldn’t put two foods together on the same cutting board, don’t mix them in your freeze dryer. This is a good rule to follow.
If you insist on mixing different foods in your freeze dryer, make sure you put the strongest flavor on your top shelf. Some people report having success with this method.
Mistake 9: Not Prepping Foods with Tough Skins Properly Before Freeze Drying
Water vapor has a difficult time escaping from fruits with tough skins, such as grapes, blueberries, and cherry tomatoes. They require longer drying times, especially if you don’t perform any prep before putting them in your freeze dryer.
Some people like to poke little holes in berries so the water can escape. You can also freeze berries first before placing them on your tray to speed up the freeze-drying process. Cherry tomatoes work best when sliced in half first.
Mistake 10: Not Storing Your Freeze-Dried Food Immediately After It Comes Out of the Machine
The whole point of freeze drying is to remove moisture so no bacteria can grow and spoil your food. If you don’t quickly seal and package your freeze-dried food when it comes out of your freeze dryer, it can absorb moisture from the air and get ruined.
Always store your freeze-dried food in airtight containers with oxygen absorbers. If you want to store freeze-dried food for a long time, use mylar bags.
Mistake 11: Operating Your Freeze Dryer Somewhere without Temperature Control
Freeze dryers produce a lot of heat, they are loud, and some of the pumps have an oil smell. That’s why many people choose to set up their freeze dryer in their garage. This is fine, but it can lead to issues in the heat of summer.
During the warmer months, your freeze dryer must work harder to achieve the required freezing temperatures. This means your drying times will be longer… by several hours. Depending on where you have your freeze dryer set up, you may want to take a break from freeze drying when the temperature is above 80°F. If possible, set up your freeze dryer in an air-conditioned space.
Likewise, you can run into issues with your freeze dryer if you try to operate it in a space that reaches freezing temperatures. The compressor can freeze and get ruined.
Mistake 12: Not Caring for the Oil in Your Pump
Your freeze dryer needs a vacuum pump to facilitate the removal of water from your food. Unless you buy an oil-free pump, you’ll need to filter/change the oil every 3-5 loads or it will get gummy. If you don’t change the oil, it can destroy your pump and your freeze dryer will not work.
You will need to add oil to your pump before each load. However, never add oil above the fill line because it can cause the drying time to go longer. Make sure to buy plenty of oil for your pump so you can always add the amount you need.
Mistake 13: Starting Your First Batch as Soon as Your Freeze Dryer Is Set Up
After you get your freeze dryer set up in the location you want, you’re supposed to wait a full 24 hours before using it for the first time. I know… it’s hard to wait, but you need to give the refrigerant inside the condensing unit time to settle or it can affect how your freeze dryer works.
Mistake 14: Neglecting to Drain the Hose
The water hose on your freeze dryer needs to be drained into a bucket after every load. If you leave moisture in the hose, it can get in your condenser and cause malfunction.
Once you’ve drained the hose, make sure that you reconnect it properly. If you don’t, you can get a messy spray of oil when your freeze dryer tries to pull a vacuum.
Freeze drying is an amazing food preservation method. When packaged properly, some freeze-dried foods can last for more than 30 years! If you don’t own a freeze dryer, get one from Harvest Right today. You won’t regret it!
Do you have a home freeze dryer? What have you learned through trial and error? Please help us all by sharing your freeze-drying mistakes in the comments below!
