Permanerd ๐ŸŒฑ ๐Ÿ’ป's avatar
Permanerd ๐ŸŒฑ ๐Ÿ’ป
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Father, husband, homesteader, permaculturer, hunter, laugher, fun haver, Sats 4 Snacks operator
Freeze drying locks in nearly all the nutrients in the food dried. The dehydration process only preserves around 60%. Canning is even lower at 40%. Freeze dried goods are also shelf stable for up to 25 years. Most people that have tried our mangoes think they taste better than before they go through the process.
I wasn't happy with my oldest #compost pile so I folded it into a new one. We shall see how this works. Now onto the IBC tote fittings. image
Tis peach season here is beautiful British Columbia. I'm about to start a load of these beauties in the freeze dryer. If they are nearly as good as the batches last year we are in for a treat. They should be available on the site in exchange for sats in a few days. Let me know if you want me to save you some. image #pleb2pleb
Sublimation = a phase change where a solid turns directly into a gas without passing through the liquid state. This is the science behind freeze drying. Reasons that it is used include: preservation (no water, no microbial growth), creates shelf stable food, nutrient/flavor/shape retention. Most food that comes out of our freeze dryer tastes better than when it went in. Grab some tasty shelf stable mangoes and see what I mean.
DING! Next round in the freeze dryer. 2 trays overripe mangoes, 1.5 trays cherry tomatoes, .5 tray neighbors apples and 1 tray experimental blueberry/raspberry pucks. image
The kid was supposed to have a Lego and robotics camp this week, but it was cancelled. Luckily I had stashed this old school Erector set from a local thrift shop. Are all the pieces there? We will find out. image
I am seeing so many vlogs on my feed. After watching a few of them in wondering if the v stands for virgin? I'm not taking about you of course.
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