Hey its Blue from Blue Outside Thanks for checking out my Prepping , Freeze drying channel . With this channel i hope it educate you on food storage , preserving and basic preparedness
I appreciate the meal ideas. I probably would pour the pasta into a quart bag and cut out the directions and add to bag. Then it would all fit in the gallon bag. I hope you do more of these.
quick question. I am freeze drying rice and beans as an emergency food. As we need around 2000 cal a day/ over 3 meals this comes out to 3 cups of cooked beans and rice per meal. Would you have any idea what 3 cups of cook beans and rice would be after its freeze dried? I want to vacuum seal each meal and want to know how much it should be.....thanks Cyril Ontario, Canada
I am impressed! Learning so much: you own a food truck!? Do you run a business from it? You are doing the cooking. Nice! And that video was informative. Thank you!
Save All those Onion skins/flesh and put in a pot of water, bring to a boil, then simmer for 20 mins or so, drink the Onion skin/flesh Tea... I usually do use parts from 1-2 onions for 1 person, and add water after first pot of tea, boil again, drink That.. you can get 2-3 pots out of it, Then Compost... Google the Benefits of Onion Skin/flesh tea... Super good for us... I even put Each of the Ends in too. Since you had Several Onions used I would of bagged and froze alot to take out and use so it wouldn't go bad on me... I also like to make fermented onions.. yum..🫠
I just made 8 pounds of peanut brittle because my sister couldn't find it in the stores where she lives - so my question is, does anyone know the shelf life of freeze dried peanut brittle?
My guess would 3 days. Because about how long it take me to eat it , no really though I would say maybe 10 years to be safe but it could be longer if it not made with butter
I am so sad. I am moving to my bugout location full time and have to pack up my freeze dryer until we can get our small cabin built. I am going to miss tossing my left overs in the freezer and then putting them in the machine the next day.
If you’re moving there then are you bugging out, or just moving it’s not a bug out local anymore it a homestead? I’m sorry you gotta pack up the FD hopefully it won’t be gone long.
@blueoutside3394 our bug out is becoming our homesteam. We decided we don't want to live in the city we are in anymore. It started with 8,000 people in 2018 and now is at 30,000. Town is too big, and with inflation the house has become too expensive to insure. We will not even talk about the property tax or how much the city wants to raise it for a 100 million dollar high school football stadium!
Thank you! This is just what I was looking for! My XL trays are tooo big to pre-freeze with in my freezer, so I’ve been putting all my pre-freeze stuff in ziplocks! Now I know it actually works!
@@blueoutside3394 Anything you want, it has a slightly sweet taste and you can smell the pineapple a bit. Use a bit in a marinade for fish or sprinkled on a fruit salad.
@@MrChanges50 but you don't have to freeze dry any of it you just want whatever you use to be as dry as possible. Just in case someone doesn't have a freeze dryer How it preserves is the tallow absorbs into the dried meat and fruit they why it'll last so long.
@@MrChanges50 no need to buy a dehydrator ,really no reason for the freeze dryer when making pemmican its been made for hundreds of years without either
You need to understand, just because it feels dry, doesn’t mean it’s dry. You need to learn to weigh your trays in grams. That will tell you it’s fully dry. Just because the machine has completed its process, it doesn’t mean it’s dry. I run fully cooked meal ( MRE’s ) I run them for 36 to over 40 hours and I still weigh check the trays. You need to be careful, especially if you are guessing things are dry with out weighing the trays. You will find out later on when you need your stuff, that everything went bad. Good luck
