Hi Phil. I did exactly what you showed in this video with two exact batches of home grown fresh frozen raspberries. The first batch took 29 hrs 27 min without the foil. The second batch took exactly 38 hrs 22 min and 54 sec with the foil installed as you suggested. The first thing i noticed was the extreme condensation on the door of the FD. The only difference is my unit being a 5 tray FD. I remember a video from Retired at Forty showing an hour less per batch using what Harvest Right use to provide as an inside insulated cover for their unit compared to not using a cover. I made my unit a cover with 3 layers of bubble sheeting "Reflexit". Do you use a cover in your unit? This seems to be the only difference that i can think of. Would there be someway you could tell me if your unit uses such a door cover. Thanks, Robert

Ugh wish i had taken that last step and powdered my milk. Eggs too. Or well from now on i will take the time to powder. Thanks for the video. Intersting that glass number 4 was in question for wife and grand daughter. Love your videos❤

what size bags were using for the cheese ?

Another very informative video, Thank You!

SO wish I had seen this before trying to freeze several bottles of organic lime juice.... 30 hours in and still not dry. THANK YOU, Phil for this great information. It makes so much sense.

Super awesome!! Thank you sir!

I love my MEAT! vacuum chamber bought on holiday sale for $700, and it seals near the front of the chamber in one step! Other chambers seal awkwardly at the back. The clear bags are tough since raw meat often has bones. I store all food vacuum bags (mylar or clear) in 5 gal buckets with seal ring screw on lids. I have not used it for meat, but use it for many freeze-dried foods. It can be used to marinate meats too because it is meant to vacuum seal liquids!

Phil, I truly appreciate your channel and your methods of approach on freeze-drying and testing. Thanks so much! Someday it'd be fun to meet you.

Alone is one of my all time favorite shows. I haven’t missed one episode. I have freeze dried guacamole. Once my chickens start laying I will freeze dry. I have done some yogurt. I have lots of fish in the freezer. I have lots of freeze dried cheese.

Phil, Thanks for another excellent video! Hey, would you give us a link to the gas sniffer that you use in this video. I suspect it is an expensive model that you use in your non- youtube profession. So, I will not be supprised if the cost is sky high. I believe this info might be helpful for comparison only. I am also looking for a simular probe style device. I remember your original video where the device was first introduce. Wish I had written that info down at the time. ( if it is easier, would you post the original youtube link) By the way, if you used an old school type "single hole" paper punch, would your probe fit through? Applying tape to second hole would minimize cross contamination. Maybe a complete useless step, But it might help in specific situations. Thank you for all you do for the community! B

My vacuum just stopped its vacuum I can not figure out why I changed the oil twice just to see if it was the oil any suggestions?

Are these nuts also freeze dried? Does dehydrated nuts work also ?

Have you tried to buy block cheese... grate it yourself and freeze dry it? The store has a coating the manufacturers use and it does not melt well.

Great video, sir. I'm subbed!!!!

What is the shelf life of these cheeses?

What kind of vacuum chamber do you use to vacuum pack your freeze dried food

Do u think storing organic flour in a tin can with a tight lid would last for years??

Remember you can also get omegas from seaweed

Where do you buy your Mylar bags and O2 absorbers?

My ‘leaf’ icon and then pressing heater on, - temp only goes to 125 degrees. Is there a way to change this to go to 150? I went to the customize icon and the temp there will go to 150 degrees in candy mode, but I really want to do it your way Phil!😊 I’ve only had my new HR machine for one month and have lots to learn. Trying to research this question of mine, but can’t find the answer.

How about freeze dried butter in place of oil?

Very informative. Thank you.

Loved the video, but my demister cap will not unscrew from the base. Any ideas? It just spins and spins.

How do you vacuum seal the mylar bags? I have a Food Saver but it needs the special bags.

off topic but I have to ask...what is in jolly ranchers that makes them do so great in the hr? I got to thinking an then like marshmellow creme is another one. The jr has corn syurp,sugar then contains 2% or less malic acid the artificial flavor they don't really tell us what it is right? still, what makes the hr do so perfect? Is it the state its in like crystalized? Don't understand why another hard candy might have no reaction? I've searched an searched I can't find it.

Just name it Phil!

I didn’t read all of the comments, but is there any reason why you freeze dried fish raw instead of cooking it first? Does it hold it shape better if you do it raw

Thanks. I have tried avocado a few times and it seems to come out bitter. I have had better luck freeze drying guacamole. Even when freeze drying cowboy caviar, the small amount of avocado in the recipe still comes out bitter. However, there are enough other ingredients, it is not a big problem.

I always believed that you could not freeze-dry nuts. I will need to try freeze-drying some to squirrel away.

Good commentary, and different from whatvone hears. I would note though, eggs, dairy and fish flesh are from animals. I loom forward to your "other fat" stop. I have had limited success and new ideas are good.

Purslane is an extremely common weed, and it is an excellent source of omega 3. Learn to recognize the closest look alike, spurge.

Phil, could you leave a link to the gas monitors in the video description for those who are interested in purchasing their own? Thank you.

Thank-you Phil, I will put them on my to do list I do appreciate finding you.

I don’t know how you enjoy eating freeze dried avocados, they taste like a bitter chemical. I remember how disappointed I was when I first bought my freeze dryer. I purchased $60 worth of avocados lol

I "overdid" one cycle and I had "Ice Bridging" from the tray over to the cylinder - the trays were frozen solid and could not be removed unless I chiseled it out with a long knife (very labor intensive) or let it thaw which means I would have lost the whole cycle. So, can you put too much of a food with lots of moisture and get derailed by ice bridging? 🤠🤔

Excellent tips - thank you!

Pepperoni on a toasted cheese sammich! Now why have I never thought of that??? BRILLIANT!

I'm confused. Are these nuts freeze dried or simply packaged as is with OA?

Fat!

As a long-time subscriber I do not "fear the fat" that many sites espouse. I've also used an oxygen absorber and vacuum- sealed all of my bags. It may be over-kill by the time you factor in price of the product, time of preparation, mylar bags and other costs, ensuring you have healthy, nutritious food during survival situations is worth it. So, from one anal retentive type AA+ freeze dryer to another thank you for another very informative video. (and NO, I didn't guess omega fatty acids).

I’ve fd avacado and they tasted aweful

So are the nuts freeze dried? How do you vaccum seal the Mylar?

Phil, I don't see the links to reconstitute cheese. Can you please add them to the description? Thanks for all your videos and information! You got me hooked on freezedrying!

Thanks Phil Always very informative

Did you freeze dry the nuts? I can't seem to get those links you mentioned.

Thanks Phil. We did not know nuts could successfully be freeze dried. Do you use a regular vacuum sealer? Also do you ever have issues with the sharp food poking a hole in the mylar bag?

I've seen people reconstitute FD raw scrambled eggs, cook them, and they looked delicious. Do you have to add salt? What do commercially sold ones do?

Great video and advice!

A fabulous video as usual. So much information again as always. 😊 I get avocado 🥑 at Aldi when they are super cheap, then freeze dry them.

Awesome content as usual! Thank you for the salt tip in raw eggs! I’ve been doing lots of raw seafood. Still testing my raw sockeye salmon fillets. Time will tell.