#freeze drying food for long-term storage

[artikumari123]

The Bounty of Vegetarian Indian Curries: Flavorful Feasts Packed with Goodness

Welcome to the enchanting world of vegetarian Indian curries - a treasure trove of flavors, spices, and health benefits. Beyond their delectable taste, these vibrant dishes offer a myriad of advantages that nourish both body and soul.

A Wholesome Fusion of Flavors

Vegetarian Indian curries are a celebration of spices and ingredients, each dish painting a culinary masterpiece on the palate. From the aromatic Paneer Tikka Masala to the earthy goodness of Chana Masala, these curries showcase a blend of spices that not only tantalize taste buds but also provide numerous health benefits.

Nutritional Powerhouses

Abundance of Vegetables and Legumes

Vegetarian curries overflow with vegetables, legumes, and lentils, making them rich in essential vitamins, minerals, and fiber. These wholesome ingredients support overall health and contribute to a well-balanced diet.

Spice-Infused Goodness

The spices used in these curries, such as turmeric, cumin, and coriander, possess anti-inflammatory and antioxidant properties. Turmeric, in particular, with its active compound curcumin, is renowned for its potential health benefits, including immune support and joint health.

Benefits Galore

Digestive Health

Many spices found in Indian curries, like ginger, garlic, and asafoetida, aid digestion. They stimulate digestive enzymes, alleviate bloating, and promote gut health, ensuring a happy tummy after every meal.

Heart-Friendly Goodness

The use of heart-friendly ingredients like tomatoes, garlic, and fenugreek in vegetarian curries supports cardiovascular health. These ingredients help manage cholesterol levels and promote heart well-being.

Weight Management

With their fiber-rich content and a variety of vegetables, vegetarian curries contribute to a feeling of fullness and satiety, supporting weight management goals.

Culinary Magic in Every Bite

Apart from their health benefits, these curries are a culinary delight, offering a symphony of flavors and textures. They invite you on a gastronomic adventure that pleases the taste buds while nourishing the body.

Embrace the Goodness of Vegetarian Indian Curries

So, whether you savor them for their delicious taste or relish them for their health perks, vegetarian Indian curries stand tall as flavorful, nutritious dishes that embody the rich heritage and vibrancy of Indian cuisine.

[foodandfolklore]

Kitchen Witch Essentials

I want to preference this by saying your priorities of tools for your craft will vary as you get more experienced. If you get more into baking, you may choose to invest in a kitchen mixer. If your path goes more down drinks, you might want to get a French press. This list is for those starting out or looking to maintain general witchy cooking. Nothing on this list is mandatory, so don't feel like you need to go spend money just because it's on this list.

This list will also assume you have general kitchen stuff, like pots, pans, and knives. You may not have everything, but you have enough to cook.

Wooden Spoon

If for whatever reason you don't have a wooden spoon, and you want to do kitchen magic, I strongly recommend you go and get one. You can get them at any store that sells Kitchen Utensils, including the dollar store.

For some kitchen witches, the wooden spoon is like a magic wand. Allowing the witch to direct energy. Personally, I just enjoy using natural materials whenever I can. Also, it's just such a useful tool to have when cooking. You can stir your food on stove top, and since it's made of wood you don't need to worry about damaging non stick surfaces. If you're boiling pasta, stirring with a wooden spoon helps get rid of the foam overboil. You can also just leave the spoon over the pot to prevent pasta water overboiling. Baking bread? Flip the spoon around and use the handle to bring the dough together.

Some people choose to add sigils or other symbols onto their witchy spoons. If you decide to do this, please do not use paint or stain, as this can come off while cooking. Unless this will be a display only spoon, of course. Safest way is to laser burn a design. Check etsy for custom spoons.

Herbs/Spices you know the properties of

I'm sure you already have some non perishable Herbs or Spices in your pantry or spice rack. Black Pepper, Garlic powder, Cinnamon, Paprika, that kind of thing. I want you to pick one and deep dive into the history of that Herb/Spice. What it's been used for in the past, what are some common magical properties and associations; what do YOU associate with it. Write down the magical association, like protection, banish negativity, prosperity, ect. Start with one, work your way up to three. If you have trouble memorizing, keep a little cheat sheet near by.

Now when you add these seasonings, you know what energies you can add/attract with your food.

Mortar and Pestle

If you already have another way to grind spices, like a coffee grinder, this does not need to be a priority. And if you have arm or shoulder issues, I don't recommend using. The main benefit to using a mortar and pestle is the crushing style of grinding tends to release more aroma and flavor then the cutting style of a coffee grinder. If you plan to just use for dry spices, you won't need a very big or fancy one. 20 dollars should get you something small and solid.

Make sure you are getting one made of stone. I tried a wooden one and it's garbage. I use it to hold messy spoons. There are also metal ones, and while I've never tried one, I encourage caution. I worry about long term use stripping whatever coating is stopping it from rusting.

Jars

Glass Jars are so great to have in the kitchen. Leftover sauce? Put it in a jar. Suddenly made a jam? We got jars to put it in. Meal prep overnight oats? Jars are here for you! They're just great for storage. And you don't need to buy them. Lots of things come in jars; just give them a hot soapy soak, scrap the label off, wash and reuse. If you prefer mason jars, I recommend washing the lids by hand. The lids aren't meant to be reused for jarring, so they rust fairly quickly after a few washes. You can buy replacement lids, however.

Plastic Containers

Jars are great, but things get a little dicey when you want to put stuff in the freezer. Water likes to make sure everyone knows it's cold by puffing up bigger; like look at me, I'm freezing here! Which means, there's a chance your glass jar can shatter.

But freezing food is the best way to preserve food since you don't need to add anything like extra salt or sugar. So get some freezer safe containers. I love making batches of broth and stock, and freeze it for later. Or if we have a lot of leftovers, I'll freeze enough for a dinner another week, incase I don't have enough spoons to make dinner one evening. And don't worry, you can wash and reuse plastic containers too.

I'll also freeze food I notice is starting to go weird. If I buy a huge bag of baby spinach, but can't get through it all, I'll transfer it to a freezer bag. Adding frozen spinach to food as it cooks is one of the easiest ways to up your nutrients. You can also freeze other vegetables, just make sure you cut them up first.

Crock Pot/Slow Cooker

Every Witch Needs a Cauldron, and these are Electric Cauldrons. Prices vary mainly based on the size you want. There are different brands, different colors; you can even get some in the theme of your favorite fandom. But they all have the same 3 core settings: High, Low, and keep warm.

Slow cookers are....well, slow. Which is great for certain kinds of food that need to sit for a long time, like meats. But it's also great for Kitchen Witches with a lot going on. Non witches will "Set it and forget it" but it's a good idea to stir every once in a while. Which is where the magic comes in. So, if you're a scatter brained Witch, Like me, or have ADHD and have trouble focusing, an electric cauldron might be for you. Throw everything together in 15 minutes, then give it love and attention when you remember. Normally that happens when you start to smell the food.

Again, this is my preference. Some Kitchen Witches I know prefer to identify a specific pot as their cauldron. Some went and got an actual full size, cast iron cauldron; which is amazing but not feasible for most. I grew up using a slow cooker, so I'm very comfortable around one. But if it's not your thing; that's fine. Maybe your cauldron will be a rice cooker or a Boston Shaker.

[thestudentfarmer]

Hello and Good day everyone!

Today I want to talk about some simple preservation and kitchen scrap tips. With having an interest in sustainability, low waste, eco friendly and growing food for my family it just makes sense to know how to store produce for long term, convenient use and to make the most of my crops and groceries.

I had a few carrots and celery bags I picked up this week for varied food use and figured I'd do a lil post today on one of the ways I preserve carrots.

I don't have a pressure canner, or else I'd make some half pints and pints of carrots for the pantry. Instead I make do with what I have~ which is a freezer, dehydrator, or pickling.

Today im going to focus on freezer method.

You'll wanna take your carrots and wash 'em up. You can let them dry after wash up but its not strictly necessary.

Chop of both ends of the carrot. You can peel your carrots too if desired (save all these bits for later soup stock or to give to your chickens or compost piles) if you have nice leafy greens on your carrots, you can use those greens similar to parsley or as a salad additive. (Chickens enjoy them as well!)

For freezing carrots you'll want to blanch them first.

Blanching is just taking a pot of water, bringing ro a rolling boil and dumping raw veggies in (like carrots, green beans, broccoli spinich, sweet potato greens) the veggies will often go from a almost matte color to a brighter color when ready. It's suggested across media that about 5-10 minutes is enough.

Drain the carrots from the hot water and give them an ice bath (I usually don't have ice so I soak and rinse a few times to bring down the heat in the veggies)

I let the carrots drain and dry a bit, when dry I spread a towel over my baking pan, layer out a layer of carrot, popped it in the freezer.

When frozen, I pull the towel up, roll the carrots round a bit to break any that may be together apart and pack them in the storage container and pop them back into the freezer till needed.

That's it for today's post, short and simple :)

For more preservation ideas check out the links below

https://nchfp.uga.edu/how/can_04/carrots_sliced.html

https://www.bbcgoodfood.com/howto/guide/how-to-freeze-carrots

https://nchfp.uga.edu/how/can_06/pickled_carrots.html

🥕🌱Happy homesteading! 🌱🥕

8 21 2023

[wavecc]

What Foods Can You Freeze-dry at Home?

Freeze-drying at home opens up a world of possibilities for preserving various types of #food. You can freeze-dry #fruits like #strawberries, #apples, #bananas, and #blueberries, which retain their #flavor and #nutrients, making them perfect for snacks or adding to cereals. #Vegetables such as #peas, #corn, #spinach, and #mushrooms are also great candidates, ideal for #soups, #stews, or side #dishes. Meats like #chicken, #beef, and #fish can be freeze-dried for long-term storage, retaining their #texture and #taste when rehydrated. You can even freeze-dry entire meals, like #casseroles, #pasta, and #soups, for quick and convenient ready-to-eat options. Dairy products like cheese and yogurt, #herbs, spices, and even desserts like ice cream can also be preserved through freeze-drying. With a #home #freeze #dryer, you have the flexibility to freeze-dry a wide variety of foods, helping to reduce waste, save money, and enjoy your #favorite foods anytime, anywhere.

Click on given Hyperlink, to learn more About Interesting Features of Freeze Dryer.

[apartmentstead]

Homemade Beef-Jerky

Good morning my little pierogis

This is my favorite home-made jerky recipe

Use as much or as little beef as you want to make - I personally bought a beef brisket that was on sale for about $40 that yielded roughly 10 pounds of jerky.

Now - I am not perfect. My very first batch I made a couple mistakes, and I’ve made this recipe before. I should have trimmed more of the fat off, and I should have sliced it thinner.

Don’t get me wrong, I still ate the fuck out of them, but I just couldn’t preserve them or hang onto it longer term. Learned my lesson though 😊 keep in mind even people with experience can get it wrong too.

Recipe

1 cup of soy sauce

2 tablespoons minced ginger

2 garlic cloves

Salt - hella (I measure with love)

Juice from half a lime

Cracked black pepper - measure with love (1 tbsp is fine)

1 pound of sliced brisket

So here’s the beauty of beef jerky; It’s completely customizable. You can add things into your marinade, take them out, change the amounts, the world is your oyster.

After you trim down your preferred slice of meat (I’ve found that tougher cuts like brisket or chuck do well as jerky because they’re full of collagen and keep their shape well), pop it back into the freezer for about 30 minutes or so. The reason for this is that when you’re slicing it, you’ll be able to achieve a thinner more consistent cut because it will be on the solid side - something I forgot to do when I made this first batch. Oops.

Hang onto those fat trimmings by the way, mamas gonna show you all how to make some lovely tallow with that

You’ll put your sliced beef into a bag or bowl (ziploc or otherwise, as long as it’s water tight) and add your misc. seasonings (see above). Leave the salt out - the soy sauce has got that taken care of initially. Leave that to marinade for at-least 2 hours. Personally, I leave it over night so the acidity of the lime/soy sauce and the saltiness in the soy sauce can break down some of that elasticity that tougher cuts of meat generally have. Like I said though - the worlds your oyster. Yolo.

Once the meat is done marinading go ahead and pull it out, and dry any excess marinade off the slices of beef using a towel or wipe.

Once the beef slices are dry, sprinkle salt on either side of the slice. This isn’t necessarily required, but I’ve found it pulls more of the water/moisture out and can speed up the dehydrating process.

If you’re using a dehydrator go ahead and set your racks up, try to space them out as much as you can do ample air flow can circulate - if you’re using an oven, preferably you should have a rack sitting on a sheet pan so drippings if any can flow away from the meat.

As is with any meat product, it needs to be cooked to an adequate internal temperature to kill any bacteria or disease. You’ll want to start with your oven or dehydrator set to 165 degrees. Once the meat has reached 165° Fahrenheit, promptly turn the oven/dehydrator down to 140°.

After the heat has been turned out now you get to wait, and suffer while you smell delicious food you can’t eat yet. Sorry. The drying time can take anywhere from 8-12 hours, depending on the meats thickness, oven/dehydrator type, etc. honestly you’ll have to play it by ear a bit. Once it’s done though, you can keep it on your shelf for up to 3 months with silica packets or something similar to keep out moisture in an airtight container. I personally put it in jars and pressure cook them to sterilize and seal the jars, but that’s another convo for a different day.

If you keep it in the fridge - 1 to 2 weeks

If you keep it in your pantry - maybe 1 week

Freezing - 3 months + however long the storage method after thawing is.

Keep in mind it’s still meat - she can go bad

Happy hunting, and remember to do a sniff test if you forget it for awhile lol.

[moniquill]

I wouldn't trust home-canned Horrors of any kind unless it was also high acid. Botulism, yanno? You need industrial-grade equipment for food safety when canning The Horrors.

I've seen people report good results with freeze-drying The Horrors for long term storage but I haven't tried freeze-dried Horror myself.

being alive is great because there are so many different vegetables you can sauté. but then there are also the horrors

[freezedriedmeals]

Freeze-Dried Meals: A Reliable Option for Convenience and Emergency Preparedness!

Freeze-dried meals have gained immense popularity in recent years due to their convenience, long shelf life, and nutritional value. Whether you’re planning for emergencies, outdoor adventures, or simply looking for a quick and easy meal option, freeze-dried food offers a practical solution. Understanding how these meals are made, stored, and used can help you make the most of this versatile food option.

Freeze-drying is a preservation process that removes moisture from food while maintaining its flavor, texture, and nutritional content. The process involves freezing the food, then placing it in a vacuum chamber where the frozen water content transitions directly from ice to vapor (a process called sublimation). The result is a lightweight, shelf-stable meal that retains its original structure and taste. Buy the best freeze dried foods at Legacy Food Storage.

One of the key advantages of freeze-dried meals is their extended shelf life. Most freeze-dried foods can last between 10 to 30 years when stored properly. This makes them an excellent choice for long-term food storage in emergency preparedness plans. Their lightweight nature also makes them ideal for hiking, camping, and backpacking, where portability is essential.

Preparation is another area where freeze-dried meals shine. Most meals require only the addition of hot water and a few minutes to rehydrate, making them quick and easy to prepare even in challenging conditions. Their versatility allows for a wide variety of options, including entrees, soups, desserts, and even breakfast items, catering to diverse tastes and dietary needs.

When storing freeze-dried meals, it’s important to keep them in a cool, dry place to maintain their quality and shelf life. Packaging often includes oxygen absorbers and vacuum sealing to protect the food from moisture and air, but proper storage conditions are still essential. Mylar bags and sturdy containers are commonly used to enhance protection against environmental factors.

While freeze-dried meals offer many advantages, they do have some considerations. Their cost can be higher than other preserved foods, and access to clean water for rehydration is necessary. However, the convenience, portability, and longevity often outweigh these drawbacks, especially in emergency or outdoor scenarios.

In conclusion, freeze-dried meals are a practical, reliable food option for a wide range of situations. Whether you’re stocking your emergency pantry, preparing for an outdoor expedition, or seeking quick meals for busy days, freeze-dried food provides a solution that’s easy to store, prepare, and enjoy.

[sakurarebin]

H’s Helpful Hints Blog #2: Preserving Foods

As I said in my last blog, this blog is all about preserving foods. There are a few types of preservation and I want to delve into the pros and cons of each. The three main types of preservation are dehydration, canning, and freeze drying. There are benefits and drawbacks to all of these. 

Let’s start with dehydration. Dehydration is a rather useful way of preserving various foodstuffs from veggies and fruits to herbs to meats and even complete meals. This is done by taking all the water and moisture out of the foods. Bacteria needs that moisture to multiply, so by removing it, it creates shelf stable foods. Many people doing backpacking will dehydrate full meals that can be used months after creation to eat along long trips cross country. Dehydrating individual components of a meal can be potentially very simple. Dehydrators generally cost somewhere between $30-$100 for the unit and don’t require a lot of power to operate it, making it fairly cost effective. If your own can reach low temperatures, ovens can even be used in place of a dehydrator. Also, once a dehydrator is started, you can leave it be while it does its magic for the allotted time (I generally will do it overnight).

The downside to dehydration is that once a food is dehydrated, it won’t come out the exact same even after reconstitution. While celery is great in dishes like soups, stews, and casseroles, no celery stick will be made with dehydrated celery. Using dehydrated foods also takes a bit more time than using fresh since they have to spend time soaking (As a tip, hot water does speed up this process). This makes it ideal for slow cooked meals, but a little rougher for getting home late and no time for prep. Lastly, not all foodstuff can be dehydrated. Ingredients with a lot of oils and fats either are harder to dehydrate or simply cannot be. Avocados are a great example of a fruit that can’t be dehydrated. The oils and fats can go rancid, making it unreliable for long term use. In the case of meats, which I will go into during my next post, some freezer space is necessary for long term storage (more than a couple months). However, the amount of space taken in the freezer is diminished. Lastly, places with high humidity face challenges with taking all of the moisture out of the food. It may not be impossible, but will require more time. 

Next let’s move to canning. Canning is a method of preservation passed down through the generations. It mostly requires a large pot, canning clamp lifters, the cans, lids, rings, and lots of water with a way to heat said water. Out of all of the forms of preserving that I’m going into, this has the lowest cost to entry. Also, almost all canned goods can be used as is rather than needing to be added to other ingredients like dehydration requires. Honey (fruits) and vinegar (pickling vegetables) are great for canning goods, as well as the pectin, Clear Jel, and Sure Jell. In order to can meat, you will also need a pressure cooker, which some homesteaders will use for all canning since it speeds up the process. Applesauce, spaghetti sauce, sliced peaches and pears are all examples of great things to can for future use. 

Now, to the downsides of canning. Canning takes up a lot of space and takes quite a bit of time to actually do, especially in large quantities. Canning jars, even the small ones, take up more space than the typical cans in a store. Plus they are fragile and do better stored in dark, cool spaces which limits where they can be stored. Plus, in large quantities, there is a higher cost for the starting materials, since more jars, rings, and lids are needed. In order for the food to be safe for long term storage, the jars must be thoroughly cleaned and sanitized. Then after all the food is prepped, each batch of jars needs to be sealed, which takes more time. Pressure cookers can help speed up that process, but that is also an additional cost. People who have small living spaces or very limited time are more likely to struggle with canning. 

The last type of preservation that I want to discuss briefly is freeze drying. Freeze drying is an extremely useful type of preservation. Meat and certain fruits have much better texture and it is easier to reconstitute packaged meals. However, the machines start around $1,000, which puts it outside of my (and I’m sure a lot of other people’s) affordability. I don’t have a lot of information about these processes, however, some people may be interested in it, so I figured I would still mention it here. Buying freeze dried ingredients at the store is completely within the realm of stocking up on stuff, whether that is meals or individual ingredients. I regularly see freeze dried strawberries at the dollar store, making them a great thing to stock up on now and again. 

Before I wrap up this blog, I want to talk about one final thing in regards to preservation and that is storage. There are many different types of storage out there. We tend to reuse containers, like glass jars of jelly, instant coffee containers, yogurt tubs, spice jars, or mason jars for dehydration. Most dehydrated veggies and fruit that are properly dried will last between 6 months and a year in a sealed container. There are three main ways of extending the life of dehydrated food. The first is vacuum sealing. Vacuum sealing requires a machine and the bags in order to operate, which will put it out of budget for a number of people. Additionally, despite its name, vacuum sealing isn’t completely air tight and can eventually let air in over long time storage in open air. There are certain circumstances where vacuum sealers are best, but they aren’t always the best go-to. Mylar bags are an alternative to vacuum sealing (paired with the next method I’m about to go into). These are the bags used for most camping or space food packaging and are likely to help keep food safe for a very long time. However, they are not inexpensive. In my personal opinion, the best way to store dehydrated goods is in a sealed, airtight container with oxygen absorber packs. Oxygen absorber packets can be bought for $9 per 100, making them cost effective and boost shelf life from a year to potentially 15 years by themselves. There are only a handful of things they can’t be used for (which I will be going over in my next couple of posts), but I can count those things on one hand, so the benefit and usefulness outweighs the downsides. 

I highly recommend a mixture of various types of preservation methods rather than just sticking to one type. And even more than that, I want to again emphasize the importance of community. It can be hard for one person to take care of the responsibilities of their day-to-day life, plus preservation. I aim to make things as simple as possible, but even then, working together with a community helps take the strain off of everyone. One person might have the time and space to garden or do extra shopping, someone else may be able to dehydrate, and another do canning. When we work together, we can accomplish so much more. In older times, music and stories were often sung and told while people worked together. Keeping each other in good company with various types of art can not only help ease the anxiety of security, but can also boost the spirit. Let’s work together! 

[elljayvee]

tips from my adhd-parent-to-two-autistic-kids for dealing with these issues

1. is there a shelf-stable food you will always eat that is almost no effort? for me this is one of two acceptable brands of peanut butter. for one of my kids it is starkist canned tuna. for the other it is one particular brand of crispy seaweed squares. prioritize keeping this food in the house. it will almost never go bad (shelf-stable plus you will eat it) and very rarely will your brain decide it is illegal. other good candidates include: pretzels, shelf-stable baby yogurts, go go squeeze applesauces, baby food in general, cereal that you like dry, dried fruit, etc.

2. are there very easy to consume foods that are more "fresh" that are nearly always ok? this is things that might need to be refrigerated, or keep a short time on the counter. in our house, this is apples (me and kid 2) and blueberry yogurt (kid 1). we also keep individually-wrapped string cheese and cheddar squares around because those are high on all our lists as well.

3. even if we don't WANT the food from tip 1 or 2, NEARLY ALWAYS we can convince ourselves to eat it, and THEN our brains have enough fuel to decide if that was fine, actually, or if A Different/More Food is necessary.

4. last important food category is long-term-storage-food that you like, that you are nearly always willing to eat, that can be prepared quickly. I keep packets of seasoned pinto beans around, and Taste of India packets of curry. One minute in the microwave and look, A Food. We keep instant oatmeal around, too, and bread in the freezer and jam and butter in the fridge, so pb&j or toast with jam and butter or tuna sandwiches are always just a few minutes away. Eggs, frozen veggie burgers, frozen dumplings, frozen kebabs -- anything you can throw in a toaster oven, microwave, or a pan on the stove and food will magically happen within a few minutes. You can make muffins and freeze them for this category, or freeze single servings of soup, etc. that you make, but I find that harder bc I have to package it up and remember it's there -- printed commercial packages help me see the food on the shelf or in the freezer.

5. drinks category. is there something you will drink regularly enough to get through it, that also has some calories in it, that can just live in your fridge? for us this is orange juice and cow's milk. for my FIL it is cranberry-grape juice. for some people this is Coke. the idea is to give your brain some quick hydration and calories to run enough to make food decisions. often just hydrating will help, if you want or need to limit sugar intake, but you might have burned through all your readily-available brain fuel by the time you notice you are hungry.

6. sometimes you gotta make a rule that if it has been 5 hours since you ate a food or drank a water, even if you don't think you need it, you have to eat 1 easy food and drink 1 small glass water. no one likes this rule. and yet, this rule is how come my teenager does not routinely fall down from no blood sugar. oh it's 6pm and you last ate at 10am? you are outside of the bounds of The Rule! go have a water and a food from Tip 1 or Tip 2. (a rule of this type can also help you with remembering to use the restroom. i am in my 40s and i still need a rule called "if it's been more than 2 hours go try to pee". so it goes.)

ok i think that's all my tips for "eating food on a regular basis: why is it so hard and ways to make it less awful". i hope they help someone.

One of my least favorite mental illness things is "hungry but dont feel like eating" and its companions "hungry but all the food in the house is Illegal," "hungry but can't make anything," and "hungry, want to eat, but why bother"

[nsfwhiphop]

Fun Fact about long-term food storage and preservation!

Question:

Is it possible to safely store food for 35 years, as depicted in Blast from the Past?

ChatGPT Answer:

In real life, storing food for 35 years like in Blast from the Past is challenging, though not impossible with the right planning and conditions. Here’s a closer look at how feasible it might be:

Canned and Freeze-Dried Foods: Certain types of food can last decades if stored correctly. Freeze-dried foods, for example, can remain edible for 25–30 years because they are lightweight, low in moisture, and packed to prevent spoilage. Canned goods can last a long time too, but their quality begins to degrade after 10–20 years.

Proper Storage Conditions: The key to extending food’s shelf life is storage in a cool, dry, and dark environment, which minimizes the risk of spoilage. Walken’s character had a temperature-controlled shelter, which would help keep food safe for decades.

Rotation and Monitoring: In reality, you’d want to rotate the stock regularly and monitor for spoilage. Foods rich in fats or oils, like nuts and certain canned goods, can turn rancid over time, even in ideal conditions. Regularly replacing items would be necessary to maintain a safe and diverse food supply.

Nutritional Variety: For a 35-year plan, balancing nutritional needs would be difficult, as vitamins degrade over time. Even if calories were covered, they’d still need to supplement vitamins to avoid deficiencies.

Packaging and Preservation: Modern long-term storage involves specialized packaging like Mylar bags with oxygen absorbers, sealed in airtight containers. This reduces the risk of oxidation, mold, and bacterial growth, which is crucial for any decades-long storage plan.

So, while it’s technically feasible to store food for very long periods, it would require specialized foods, a highly controlled environment, and regular monitoring.

Yes! In Blast from the Past, the family of Christopher Walken's character builds an elaborate fallout shelter in the 1960s, anticipating a possible nuclear attack. The shelter is not only spacious and well-equipped but also stocked with a wide variety of food and supplies to last for 35 years. Walken's character, Calvin Webber, is a brilliant, slightly paranoid inventor who meticulously designs the shelter to replicate a comfortable home, complete with everything the family might need to survive long-term isolation.

The food storage is particularly memorable, with rows upon rows of canned goods, preserved foods, and other non-perishables organized in military-grade fashion. Calvin is dedicated to ensuring that his family has a balanced diet and the comforts of home, even while underground. His foresight and planning lead to a humorous situation later in the film when his son, Adam (played by Brendan Fraser), emerges decades later with an astonishing collection of vintage, preserved foods still in pristine condition.

Here is the Trailer: Blast from the Past (1999) Official Trailer - Alicia Silverstone Movie

[artikumari123]

[freezedriedmeat]

Freeze-Dried Meat: A Convenient and Nutritious Option for Long-Term Storage!!

Freeze-dried meat has become a popular choice among outdoor enthusiasts, emergency preppers, and those seeking convenient meal solutions. This preservation method offers the ability to store meat for extended periods without the need for refrigeration, making it a versatile and reliable option for various situations. Freeze-dried meat retains its nutritional content, flavor, and texture, offering a high-quality protein source when fresh meat isn’t accessible. In this article, we will explore what freeze-dried meat is, how it is made, its benefits, and some practical uses.

1. What is Freeze-Dried Meat?

Freeze-drying is a preservation process that involves freezing the meat and then removing almost all of its moisture through a process called sublimation, where the ice transitions directly from a solid to a vapor. This process leaves the meat in a lightweight, dry form that can be stored for years without spoiling. Unlike traditional dehydration, which uses heat, freeze-drying retains more of the meat’s original texture and taste, resulting in a better-tasting product once rehydrated. Freeze-dried meat is typically packaged in airtight containers or vacuum-sealed bags to protect it from moisture and oxygen, further extending its shelf life. Find dried meat meal packages at Legacy food storage.

2. Benefits of Freeze-Dried Meat

Freeze-dried meat offers several advantages over fresh, canned, or traditionally dried meat, making it a practical choice for many different needs:

Long Shelf Life: One of the most significant benefits of freeze-dried meat is its extended shelf life. When stored properly in a cool, dark place, freeze-dried meat can last up to 25 years or more. This makes it ideal for emergency food supplies, camping, and backpacking trips, where fresh meat may not be available.

Lightweight and Portable: Because the moisture is removed, freeze-dried meat is significantly lighter than its fresh counterpart. This makes it an excellent option for those looking to pack light, such as hikers or campers. It can easily be carried in a backpack without adding much weight, making it a practical choice for outdoor adventures.

Nutrient Retention: Freeze-drying preserves most of the nutritional content of the meat, including protein, vitamins, and minerals. This makes it a great option for maintaining a balanced diet even when fresh food options are limited. The protein content remains high, providing a critical nutrient source for energy and muscle maintenance.

Convenience and Easy Preparation: Preparing freeze-dried meat is simple; it can be rehydrated by adding water or cooking directly into a recipe that includes liquid, such as soups or stews. This convenience makes it a suitable choice for quick meals, especially in situations where time or resources for cooking are limited.

3. Uses of Freeze-Dried Meat

Freeze-dried meat has a variety of applications, making it a versatile ingredient for many scenarios:

Emergency Preparedness: Stocking up on freeze-dried meat is a common strategy for building a long-term emergency food supply. In situations like natural disasters or power outages, it provides a reliable source of protein that doesn’t rely on refrigeration.

Outdoor Activities: For campers, hikers, and hunters, freeze-dried meat offers a lightweight and easy-to-prepare source of nourishment. It can be rehydrated with hot water while on the trail or added directly to camping recipes for a hearty meal.

Everyday Convenience: Some people use freeze-dried meat as a convenient option for quick meals at home. It can be added to pasta dishes, stir-fries, or salads without the hassle of defrosting and cooking raw meat. This makes it a great option for busy households or those seeking to save time in the kitchen.

Freeze-dried meat is a practical and versatile option for those seeking a long-lasting, nutritious, and easy-to-store protein source. With a shelf life that can extend for decades and the ability to retain much of its original flavor and nutritional value, it is an excellent choice for emergency preparedness, outdoor adventures, and everyday convenience. Whether you are building a food supply for unexpected situations or simply looking for a quick and easy meal solution, freeze-dried meat offers a reliable way to ensure you always have access to high-quality protein, no matter the circumstance.

[danielsbaillfsc]

Freeze-Dried Meat: A Convenient and Nutritious Option for Long-Term Storage!!

Freeze-dried meat has become a popular choice among outdoor enthusiasts, emergency preppers, and those seeking convenient meal solutions. This preservation method offers the ability to store meat for extended periods without the need for refrigeration, making it a versatile and reliable option for various situations. Freeze-dried meat retains its nutritional content, flavor, and texture, offering a high-quality protein source when fresh meat isn’t accessible. In this article, we will explore what freeze-dried meat is, how it is made, its benefits, and some practical uses.

1. What is Freeze-Dried Meat?

Freeze-drying is a preservation process that involves freezing the meat and then removing almost all of its moisture through a process called sublimation, where the ice transitions directly from a solid to a vapor. This process leaves the meat in a lightweight, dry form that can be stored for years without spoiling. Unlike traditional dehydration, which uses heat, freeze-drying retains more of the meat’s original texture and taste, resulting in a better-tasting product once rehydrated. Freeze-dried meat is typically packaged in airtight containers or vacuum-sealed bags to protect it from moisture and oxygen, further extending its shelf life. Find dried meat meal packages at Legacy food storage.

2. Benefits of Freeze-Dried Meat

Freeze-dried meat offers several advantages over fresh, canned, or traditionally dried meat, making it a practical choice for many different needs:

Long Shelf Life: One of the most significant benefits of freeze-dried meat is its extended shelf life. When stored properly in a cool, dark place, freeze-dried meat can last up to 25 years or more. This makes it ideal for emergency food supplies, camping, and backpacking trips, where fresh meat may not be available.

Lightweight and Portable: Because the moisture is removed, freeze-dried meat is significantly lighter than its fresh counterpart. This makes it an excellent option for those looking to pack light, such as hikers or campers. It can easily be carried in a backpack without adding much weight, making it a practical choice for outdoor adventures.

Nutrient Retention: Freeze-drying preserves most of the nutritional content of the meat, including protein, vitamins, and minerals. This makes it a great option for maintaining a balanced diet even when fresh food options are limited. The protein content remains high, providing a critical nutrient source for energy and muscle maintenance.

Convenience and Easy Preparation: Preparing freeze-dried meat is simple; it can be rehydrated by adding water or cooking directly into a recipe that includes liquid, such as soups or stews. This convenience makes it a suitable choice for quick meals, especially in situations where time or resources for cooking are limited.

3. Uses of Freeze-Dried Meat

Freeze-dried meat has a variety of applications, making it a versatile ingredient for many scenarios:

Emergency Preparedness: Stocking up on freeze-dried meat is a common strategy for building a long-term emergency food supply. In situations like natural disasters or power outages, it provides a reliable source of protein that doesn’t rely on refrigeration.

Outdoor Activities: For campers, hikers, and hunters, freeze-dried meat offers a lightweight and easy-to-prepare source of nourishment. It can be rehydrated with hot water while on the trail or added directly to camping recipes for a hearty meal.

Everyday Convenience: Some people use freeze-dried meat as a convenient option for quick meals at home. It can be added to pasta dishes, stir-fries, or salads without the hassle of defrosting and cooking raw meat. This makes it a great option for busy households or those seeking to save time in the kitchen.

Freeze-dried meat is a practical and versatile option for those seeking a long-lasting, nutritious, and easy-to-store protein source. With a shelf life that can extend for decades and the ability to retain much of its original flavor and nutritional value, it is an excellent choice for emergency preparedness, outdoor adventures, and everyday convenience. Whether you are building a food supply for unexpected situations or simply looking for a quick and easy meal solution, freeze-dried meat offers a reliable way to ensure you always have access to high-quality protein, no matter the circumstance.

[wavecc]

What Are the Top Freeze Dryer Brands Available in Austria?

Here are five freeze dryer brands ideal for food preservation in Austria:

Wave – Specializes in compact, efficient home freeze dryers, perfect for preserving small batches of food.

Harvestright – Known for versatile freeze dryers, offering models for home and commercial use with reliable performance.

FD260 – Offers durable freeze dryers with high capacity, great for both small-scale and larger food preservation needs.

SL990 – Designed for precision and efficiency, these machines are ideal for preserving a wide range of food types.

FD440 – A commercial-grade option for larger quantities, combining quality with robust freezing and drying technology.

In Austria, top freeze dryer brands like Wave, Harvestright, FD260, SL990, and FD440 offer best options for food safety. Whether for home or commercial use, these brands provide efficient, high-quality solutions for long-term food storage.

[fidelispet]

Fidelis Pet's Cage-Free Raw Chicken Dog Food is the Best Choice for Your Dog

When it comes to your dog’s health, nutrition is key. One of the most debated topics in pet nutrition today is the benefits of raw diets. At Fidelis Pet, we take pride in offering premium cage-free raw chicken dog food, designed to nourish your dog with all-natural ingredients. If you’re considering a switch to raw chicken dog food, let’s explore the advantages it offers for your furry friend.

Why Choose Raw Chicken Dog Food?

Raw diets for dogs are becoming increasingly popular due to their numerous health benefits. Raw chicken dog food provides a balanced diet rich in essential nutrients, proteins, and vitamins, which are often lacking in traditional kibble diets. Some key benefits include:

Improved DigestionRaw chicken contains natural enzymes that help your dog’s digestive system function more efficiently. Since it’s free from unnecessary fillers and additives, raw food is gentler on your dog’s stomach, reducing digestive issues such as bloating or gas.

Enhanced Energy LevelsDogs on a raw chicken diet often show an increase in energy. The high-quality protein helps build lean muscle mass while maintaining optimal energy levels, keeping your dog active and healthy.

Shinier Coat and Healthier SkinRaw chicken is rich in Omega-3 and Omega-6 fatty acids, which play a crucial role in maintaining a shiny coat and healthy skin. Dogs on a raw diet often exhibit a noticeable improvement in their fur quality, making it softer, shinier, and less prone to shedding.

Stronger Immune SystemThe natural nutrients found in raw chicken, such as zinc, selenium, and essential vitamins, help strengthen your dog’s immune system. This leads to better overall health and a reduced risk of chronic diseases.

Cleaner Teeth and Fresher BreathRaw chicken can help maintain dental health by reducing tartar buildup. The act of chewing raw meat provides a natural cleaning mechanism for your dog’s teeth, leading to fresher breath and fewer dental issues over time.

The Fidelis Pet Advantage

What sets Fidelis Pet apart from other raw dog food brands is our commitment to quality and ethical sourcing. Our cage-free raw chicken dog food is made from high-quality, responsibly sourced chickens, ensuring that your pet receives the best nutrition without any harmful additives or preservatives.

Each batch of our raw chicken is carefully prepared to retain the maximum amount of nutrients, so your dog can enjoy the purest, most natural diet available.

Discover the Benefits of Freeze-Dried Chicken

If raw chicken dog food feels inconvenient for your lifestyle, Fidelis Pet offers a fantastic alternative: freeze-dried chicken for dogs. This option retains all the nutritional benefits of raw chicken while providing the convenience of easy storage and longer shelf life. The freeze-drying process locks in nutrients, making it an excellent solution for busy pet owners who still want to provide their dogs with the health benefits of a raw diet.

Some benefits of our freeze-dried chicken include:

Convenience: Easy to store, no refrigeration required.

Nutrient Retention: Freeze-drying preserves vital nutrients without cooking or processing.

Great Taste: Dogs love the flavor of freeze-dried chicken, making it a fantastic option for picky eaters.

Conclusion

Choosing the right diet for your dog is crucial to ensuring their long-term health and happiness. Fidelis Pet’s cage-free raw chicken dog food, as well as our freeze-dried chicken option, offers your pet a diet packed with essential nutrients for a healthier, more vibrant life. Experience the difference with Fidelis Pet, and give your dog the gift of premium, ethically sourced nutrition today.

[stellarrabbitstudios-blog]

Freeze-Drying Ground Beef for Extended Shelf Life

In today’s world of fluctuating food prices and economic uncertainty, the ability to preserve ground beef effectively has become increasingly important. As specialists in freeze-dried food production since 2019, we’ve refined our techniques to deliver optimal results, ensuring long-term storage while maintaining the meat’s quality and safety.

Our process begins with thirty pounds of ground beef, divided into three ten-pound portions. These are cooked, drained, and carefully prepared for freeze-drying. We follow a precise protocol to separate the fat and arrange the beef on parchment-lined trays, preventing sticking. For those new to this method, we recommend starting with a smaller batch before scaling up to the full 30 pounds.

After freeze-drying, the ground beef is vacuum-sealed in appropriate packaging, ready for use in future emergency situations. Our consistent approach to weighing and packaging ensures uniformity and simplifies the reconstitution process, which can be done using preferred methods such as bone broth.

This method of preservation has proven invaluable for many looking to prepare for unforeseen circumstances, offering a reliable way to store ground beef for extended periods without sacrificing its nutritional value or taste.

Key Takeaways

Effective freeze-drying starts with well-prepared ground beef.

Proper packaging ensures long-term storage and usability.

Bone broth is recommended for reconstituting freeze-dried ground beef.

Can You Freeze Dry Ground Beef at Home?

Yes, you absolutely can freeze dry ground beef at home. Freeze-dried ground beef is easy to add water or broth to rehydrate and use in your favorite recipes like tacos, beef stew, or even in ramen. This makes it a convenient addition to your emergency survival food storage. With up to a 25-year shelf-life when unopened, you can trust that your freeze-dried beef will be ready to eat whenever you need it. Ground beef packages are ideal for lightweight and easy-to-store emergency food options, perfect for backpacking or camping trips. Whether you’re making beef stew or tacos, having freeze-dried ground beef on hand is a great way to ensure you always have protein options available.

Whether you’re stocking up for emergencies or just looking for convenient meal options for your next outdoor adventure, freeze-dried ground beef offers a solution that is both versatile and delicious. In addition to your emergency food storage, ground beef can be a staple in your home pantry for quick and easy meal prep. Try incorporating freeze dried chicken or beef into your favorite recipes for a tasty twist on classic dishes.

Does Freeze-Dried Beef Taste Good?

Yes, freeze-dried beef is awesome. The freeze dry process preserves the beef’s flavors and it is an excellent ingredient for most meals. We often use hamburger in our freeze-dried meals like stroganoff, chili, and just about any pasta meal. It is super easy to reconstitute right in the mylar package with liquids like beef broth, bone broth, or even chicken broth depending on the flavor profile you are looking for. You can always use water as well.

How Long Does Freeze-Dried Ground Beef Last?

When properly stored, freeze-dried ground beef can last for many years up to 25 years. It’s essential to use thick at least 7mil mylar vacuum-sealed bags, to protect the meat from moisture and light. Stored in a cool, dry place, these packages can remain good for a long period, making them ideal for emergency preparedness. The mylar bags you choose can make or break it. Don’t be cheap here you need to make sure the bags have no windows and you cannot see through them at all. Microscopic air particles will penetrate the bag and destroy the meat. We always use high-quality mylar vacuum sealed and then we put them into 5-gallon buckets that have seals on them so they remain airtight.

Is Eating Freeze-Dried Raw Beef Safe?

Freeze-dried raw beef should be handled with caution. It’s crucial to ensure that the beef has been properly freeze-dried and stored to avoid any contamination. When reconstituting, using broth or boiling water helps to make it safe to eat. We prefer cooking the meat prior to freeze drying as it’s easier to work with for the meals we create.

There are some exceptions when it comes to using the meat to feed your pets. You can freeze dry the meat raw for both dog and cat food or treats.

Can Freeze-Dried Meat Spoil?

Yes, freeze-dried meat can go bad if not stored correctly. Keeping the meat in vacuum-sealed, light-blocking bags and in a dry, cool environment is key. Inspect the meat before use to ensure it’s still hard and crunchy, with no signs of moisture or spoilage.

How to Cook and Make Freeze-Dried Hamburger

Before Starting we turn our freeze dryer on so that it pre-freezes so that the temps reach at least -10 degrees. If you do not feel confident doing this with your machine then we suggest using the Freezer Method.

Cooking the ground beef before freeze-drying is a crucial step. You can add seasonings now or while cooking. We season right away and then also again while the meat is cooking. When the ground beef is cooked in a large pot, the fat naturally starts separating from the meat. We like to reduce the meat down which helps burn off some of the excess grease and water content while adding a richer flavor to the meat.

Drain and Rinse:

After cooking, transfer the ground beef into a colander or spaghetti strainer. This allows the fat to drip into the pot below, ensuring the meat is properly drained. When the ground beef is adequately drained, we rinse the beef to remove any excess grease.

Prepare for Freezing (Freezer Method)

Spread the beef onto the stainless steel trays prepared with or without parchment paper. It doesn’t really matter in terms of taste, however, it does help with the meat sticking to the trays. The trays are then stacked using tray stackers and transferred to the freezer overnight. Freezing the meat before putting it in the freeze dryer helps cut down on the time needed to freeze dry. This doesn’t affect the taste or the end result, so it is not absolutely necessary.

Using The Freeze Dryer as The Freezer (Optional):

If you do not have tray stackers or space you can also use the freeze dryer as your freezer. Turn the machine on and let it run; it will get colder than your freezer anyway. Depending on the model and manufacturer, you can put it into test mode to turn on the freeze cycle without running the drying cycle.

Freeze-Drying Process:

The freeze-drying process can now begin by closing the drain valve and pressing continue on the freeze dryer. The drying process can vary in time, ranging from approximately 30–50 hours, depending on the thickness of the meat on the trays, the outside temperature, humidity, and of course the make and model of the freeze dryer.

Check for Dryness:

After freeze-drying, it’s important to ensure the food is entirely dry, with no moisture left. The food should feel hard and crunchy. You can always purchase a FLIR Camera on Amazon, also known as Forward Looking InfraRed. This will show you any evident hot spots.

Vacuum-Sealing:

The next step involves vacuum-sealing the dried ground hamburger in smaller bags to make the portions manageable and ensure they are correctly sealed for long-term storage. Smaller bags are preferred to avoid having to open large portions, which might lead to waste. Storing the ground beef in plastic containers that block light is recommended to maintain its quality. Using vacuum sealers, such as the Primavac chamber vacuum sealer or a Foodsaver, guarantees the bags are sealed and ready for storage

Calculating Final Weight and Yield

After processing, calculate the final yield to understand the total quantity stored. From an initial 30 pounds of raw ground beef, expect to end up with approximately six and a half pounds of dehydrated meat. This shrinkage is normal and reflects the removal of moisture and fat during the drying and cooking processes. Such efficiency ensures a ready and preserved food supply for emergency needs.**

Our Final Thoughts and Next Steps

The process of freeze drying ground beef offers an excellent strategy for long-term food storage, especially during times when food prices are soaring. By investing in ground beef now and preparing it for future use, individuals can ensure they have access to nutritious and versatile protein even during shortages or emergencies. If you’re interested in getting started check out, Blue Alpine Freeze Dryers and Harvest Right. Both of them offer good freeze dryers that will handle anything you can throw at them.