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"Can only be used on dry foods (10% moisture or less) and food with low oil content."
Above quote from your link on O2 absorbers, that helps a lot; as I can test it in jars with hygrometers.
I read an article on dehydrating fruit, which stated to jar for a week prior to bag sealing. So going to add hygrometer to the jarred cherries, peaches, and mangoes.
Also am keeping dehydrator temps below 150F, just to be safe; as some plant terpines can degrade at higher temps.
Remember you said dehydrating which is different from freeze dried. That's why I posted the link for you.
As much as I like Mountain House, this newer manufacturer is off the chain.
Freeze dried wild Maine lobster, are you kidding me?
The price on sirloin steak isn't all that bad, rehydrated it's about $20/lb. https://freezedrywholesalers.com/collections/all
As much as I like Mountain House, this newer manufacturer is off the chain.
Freeze dried wild Maine lobster, are you kidding me?
The price on sirloin steak isn't all that bad, rehydrated it's about $20/lb. https://freezedrywholesalers.com/collections/all
I've purchased from them in the past. I highly recommend signing up for their email list to get discounts up to 20% on pre-orders. They also (rarely) have freeze dried food that nobody else has ever offered like McDonalds burgers, Dominos pizza, etc using proprietary technology they invented for the military. Personally I recommend the raw freeze dried meat. I tried one of their steaks before making a larger purchase and it turned out really well. I rehydrated it in beef broth and grilled it. Yes, there is something to be said for the convenience of Mountain House but if you're suffering while the SHTF and have the means to grill meat and keeping your position a secret isn't necessary, why not? You can't replicate the sound of meat searing, the smoke coming off the grill, and the taste of a good steak by eating out of a pouch.
We can and freeze most everything. Oh and ferment.
We make a lot of finished products with our garden and hunting harvest- like Taiwanese elk/venison soup. Generally 2 years or a little more on hand. We cycle thru it very quickly.
We have a larder closet in the basement that stays at 65-68 deg year round.
We use a 4 burner stove outside in the summer to get the work done.
Our potatoes and other hardy roots are stored in burlap lined baskets and stored in our garage until we need them. Generally in the dead of winter we'll can some venison stews and stuff after hunting season is over. We'll take our root veggies and partially roast them with salt and olive oil, then flash freeze them and vac seal them for later use. Or make a huge batch of mashed taters and vac seal them and freeze them.
We've tried to dehydrate mashed potatoes to make our own 'flakes' but honestly it's a royal PITA so we don't do that. They last 8 months or more in the burlap, and vac sealing and freezing or canning finished goods is just so much simpler.
Looks like a new pressure canner. Way to go.... you're doing it right.
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