Freeze drying has become a favorite food preservation option of mine because it lets me keep real food—think fruits, veggies, meats, even whole meals—on hand for years without worrying about spoilage.
If you’re someone who loves planning ahead, and you want to know your family is prepared for anything, freeze-drying might be your new best friend. Let’s walk through what it is, how it works, and how you can start doing it at home.
What is Freeze Drying?
Freeze drying is a process that removes moisture from food by freezing it, and then applying a vacuum to turn the ice directly into vapor (without melting first). This process is called sublimation, and it leaves the food dry, light, and perfectly preserved.
What’s great is that freeze-dried food keeps nearly all of its original flavor, texture, and nutrition. So when you rehydrate it by adding water, it comes back to life like magic—tasting almost exactly as it did when you first prepared it.
I love that I can freeze-dry homemade meals, and when I need them, they’re just as delicious and nutritious as the day I cooked them.
If you’ve ever wondered how freeze drying compares to other methods, like dehydrating, this video breaks down the differences and helps you decide which one might work best for your family’s food preservation needs:
Benefits of Freeze Drying
I think every mom can relate to wanting the best for her family, especially when it comes to food. We want food that’s healthy, tasty, and convenient. Freeze-drying ticks all those boxes for me and is one of my favorite food preservation options. Here’s why:
- Long shelf life: Freeze-dried food can last anywhere from 10 to 25 years if stored properly. This is amazing for long-term emergency storage or for prepping meals way ahead of time.
- Nutrient retention: Unlike canning or dehydrating, freeze drying keeps up to 97% of the food’s nutrients intact. This means my kids are still getting all the vitamins and minerals they need, even from stored food.
- No preservatives needed: Freeze-dried foods don’t need artificial preservatives or additives to last long. It’s just pure, healthy food—another big win for moms who try to avoid unnecessary chemicals in their family’s diet.
- Lightweight and easy to store: Since freeze drying removes the moisture, it also takes away most of the weight, making the food light and easy to store. This has been so helpful for camping trips or even just organizing my pantry.
- Tastes great: Honestly, I was skeptical about how freeze-dried food would taste. But after trying freeze-dried fruits and snacks, even my picky eaters love them. The flavors are fresh, and the texture is a fun new way to eat familiar foods.
Foods Suitable for Freeze Drying and How Long They’ll Last
When I first started freeze drying, I was excited to see just how versatile it is. Here are some foods that freeze-dry well and how long you can expect them to last:
- Fruits: Strawberries, raspberries, bananas, apples, blueberries—freeze-drying locks in their sweetness, and they’ll last up to 25 years if stored correctly. These are great for snacks or adding to cereals.
- Vegetables: Peas, green beans, carrots, corn—basically any vegetable you’d want to toss into a soup or casserole. They can last between 20 to 25 years.
- Meats: Chicken, beef, pork, and turkey all freeze dry well. These are perfect for quick dinners or emergency protein sources and can last up to 25 years.
- Dairy: Cheese, milk, yogurt—I was surprised you can freeze dry dairy, but it works! These can last up to 20 years. Another option for extending the life of cheese is waxing, but it does not last as long as freeze-drying!
- Full meals: Soups, casseroles, stews, lasagna—you can freeze dry entire meals, and they’ll be shelf-stable for 15-25 years. This is a huge help on busy days when I don’t have time to cook from scratch.
Foods Not Recommended for Freeze Drying
Not everything is meant for freeze-drying. I learned this the hard way when I tried freeze-drying certain foods that just didn’t turn out right. Here are some that I would avoid:
- Oily or fatty foods: Peanut butter, butter, and bacon don’t freeze dry well because the high fat content prevents the moisture from fully evaporating. You’ll end up with greasy, odd-tasting results.
- Sugary liquids: Foods like syrup, honey, or jam aren’t good candidates for freeze-drying either. Their sugar content makes them sticky and difficult to properly dry.
- Freshly baked bread: It doesn’t hold up well and often ends up with a texture that’s less than appetizing. However, freeze-dried bread crumbs work just fine for recipes!
Essential Tools for Freeze Drying
You don’t need a ton of gear to get started, but there are a few key items you’ll need if you want to freeze dry food at home:
- Freeze Dryer: This is the main tool you’ll need. The most popular home-use brand is Harvest Right, and it comes in small, medium, and large sizes depending on how much food you plan to freeze dry. It’s a bit of an investment, but for me, it’s been worth every penny. There is a great video on Youtube to help you learn how to use a freeze dryer.
- Mylar Bags or Mason Jars: These are what you’ll use to store your freeze-dried food. Mylar bags are great for long-term storage because they’re airtight and lightproof.
- Oxygen Absorbers: These little packets go inside your storage bags or jars to remove any leftover oxygen, helping your food last as long as possible.
- Vacuum Sealer: While not absolutely necessary, a vacuum sealer helps create an extra-tight seal for your Mylar bags, ensuring nothing spoils.
If you do not want to freeze dry your own food, that is A-OK! There are plenty of brands out there that offer food for you to buy, like Thrive Life.
How to Use Freeze-Dried Foods In Your Meals
Once you’ve got your stash of freeze-dried food, you might wonder, “How do I actually use this stuff in everyday meals?” It’s a lot easier than you think! It can be as simple as snacking on freeze-dried fruits or as elaborate as whipping up a family dinner from freeze-dried ingredients.
Here are some ways I’ve used freeze-dried foods in my kitchen:
- Snacks for the Kids: Freeze-dried fruits like apples, strawberries, and bananas are a hit in my house. I pack them in lunch boxes, and my kids love the crunchy texture. They’re also great for hiking or road trips because they’re lightweight and mess-free.
- Breakfast Boosts: I often sprinkle freeze-dried fruits into oatmeal, yogurt, or cereal. They add a burst of flavor and rehydrate quickly when mixed with milk or yogurt. You can even crush them into powder to stir into smoothies for an extra fruity kick.
- In Soups and Stews: One of my favorite uses for freeze-dried veggies and meats is tossing them into soups and stews. They rehydrate beautifully in broth or water. For example, freeze-dried chicken and vegetables go perfectly into a homemade chicken soup. Just add the freeze-dried ingredients to boiling water, and they’ll be ready in minutes.
- Quick Dinners: Freeze-dried meals like casseroles or pasta dishes are lifesavers on busy weeknights. I’ll rehydrate a freeze-dried lasagna or chicken stew by soaking it in hot water for 10-15 minutes. It’s just like a homemade dinner without all the prep work that usually goes into it!
- Baking: You can even use freeze-dried fruits in baking! I’ve added crushed freeze-dried berries to muffins, pancakes, and scones. Since the moisture is removed, the berries hold up well and add an intense burst of flavor.
- Emergency Meals: Of course, one of the main reasons I keep freeze-dried meals on hand is for emergencies. Whether it’s a power outage or we’re stuck inside due to bad weather, I can always count on having a nutritious meal by rehydrating one of our stored meals. Just add water, and dinner is ready!
Rehydrating Freeze-Dried Food
Rehydrating freeze-dried food is a simple process that requires little more than water. The amount of water you need will depend on what you’re rehydrating, but here’s a general rule of thumb:
- Fruits and veggies: Soak in cold or warm water for 5-10 minutes. You can also toss them directly into soups or stews without rehydrating first.
- Meats: These take a little longer—about 15-20 minutes in warm water to fully rehydrate.
- Full meals: Add enough hot water to cover the meal, and let it sit for about 10-15 minutes. Stir occasionally to make sure everything absorbs the water evenly.
If you prefer your freeze-dried foods to have a crunch (like snacks), you can skip the rehydration step altogether. That’s part of the beauty of freeze-dried food—it can be eaten in different ways depending on your needs!
Cooking with Freeze-Dried Ingredients
Incorporating freeze-dried ingredients into regular cooking is easy. Here’s how I typically use them in some common dishes:
- Casseroles: Just add the freeze-dried vegetables, meat, or even dairy straight into the dish before baking. They’ll rehydrate as they cook.
- Sauces and gravies: I love using freeze-dried meats or mushrooms in sauces. Just rehydrate them separately, then toss them into your sauce as it simmers.
- Smoothies and shakes: Freeze-dried fruits can go straight into your blender without rehydrating. They’ll give your smoothie an extra burst of flavor and nutrients.
Step-by-Step Process of Freeze Drying at Home
I remember feeling overwhelmed the first time I tried freeze drying, but now it’s become second nature. Here’s a step-by-step guide to help you get started:
Before Freeze Drying:
- Prep your food: Whether it’s slicing fruit, cutting up vegetables, or preparing full meals, make sure everything is cooked and cooled beforehand.
- Flash-freeze (optional): You can speed up the process by pre-freezing your food for a few hours in your regular freezer before putting it into the freeze dryer. This step is optional but can save some time later.
During Freeze Drying:
- Load the trays: Arrange your food in a single layer on the freeze-dryer trays. Don’t overcrowd them—space allows for even drying.
- Start the cycle: Follow your machine’s instructions to start the process. It typically takes 24 to 48 hours to complete, depending on the type of food.
After Freeze Drying:
- Test for dryness: Once the cycle is done, check if the food is fully dry. If it still feels soft or cold in the center, give it more time.
- Package and store: Place your dried food in Mylar bags or mason jars with an oxygen absorber, then seal them tightly. Make sure to label everything with the date!
Common Mistakes To Avoid When Freeze Drying
I’ve learned a few lessons the hard way, so here are some common mistakes you’ll want to avoid:
- Overloading the trays: If you pile food on too thick, it won’t dry evenly. Thin, even layers are best.
- Skipping the oxygen absorbers: Don’t forget these! Without them, the food might not last as long, and you’ll risk spoilage.
- Storing food in warm places: Freeze-dried food should be kept in cool, dark places, like a pantry or basement, to extend its shelf life.
If you want to cut down on food waste, build up a long-lasting pantry, or just try a new way to keep your favorite meals, freeze-drying is a great option. You’ll feel more prepared and less stressed, knowing your family has plenty of food stored and ready to go.
Happy freeze-drying!