Email a copy of 'Freeze Dried Friday' to a friend
Loading ...E-Mail 'Freeze Dried Friday' To A Friend
Loading ... Loading ...9 Comments
- Ad STRATEGIC RELOCATION REALTYFOR SALE: Self-sustaining Rural Property situated meticulously in serene locales distant from densely populated sanctuary cities. Remember…HISTORY Favors the PREPARED!
- Ad SIEGE belt: the original unmatched action belt. Proven in many unexpected situations on wearers' daily routines & travels. Engineered for extreme durability, performance, comfort & stunning looks. The only effective EDC you can take anywhere.SIEGE STOVES: prep for adventure/crisis with the ultimate ultra-compact survival stove. SIEGE BELTS: prized by those in the know. Blazing fast. Stunning appearance. USA-made.
do you have a video link to show how to replace the main seal ?
also, what signs were given that it needed replacement ?
@ron,
You’ll know when it needs it because there is a puddle of oil under the pump. I knew it needed it and was still able to run it; I just had to keep an eye on the oil level in the pump and a paper towel under it to absorb the excess oil.
My second pump also needs it, but I’m waiting on parts. As soon as the parts come in, I’ll create an article on rebuilding that pump.
Thanks for the quick reply – have ours going as I type, making freeze dried spaghetti sauce.
Thanks for the article I like the idea for Freeze dried Fridays. We have been debating purchasing the freeze dryer but have not at this point.
I did a quick search for Hugh’s red sauce, but came up empty. Can you provide a link to recipe?
Thanks
There really isn’t a recipe for Hugh’s New Mexican style red chili sauce. It’s one of those things where you start with a basic red chili puree and add a little of this and a little of that until you get the flavor and consistency you like. I have a tendency to open up Mrs Latimer’s spice cabinet and smell/add whatever strikes my fancy.
You can start with this recipe which is very similar to what I start with.
I love the idea of Freeze-Dried Fridays! Right now I have 4 trays of hamburger going thru the last of the dry cycle. I extended the dry time because I packed the trays pretty tightly. The four trays hold about 8 pds of 93/7% lean hamburger, which I browned and drained prior to loading. When done, the FD hamburger should fit in 2 quart canning jars.
Have a great week!
How close is the flavor and texture of the reconstituted sauce to your original?
@Jerry,
The flavor is identical. The texture tends to be a bit grainy unless you work it over well with whisk or fork. Mrs Latimer has a small Magic Bullet that she makes two servings in and you can’t tell it from fresh. A bit more cleanup than just whisking in a cup, but a whole lot easier. If you don’t want to go through trouble of the small blender, using hot water and making it about 30 minutes ahead of time does the same.
Probably the best move you have made is this new column. My fiance and I have a large, stainless steel model on layaway with Harvest Right, and at the risk of sounding crass, it’s sort of like expecting a new child! I ordered the system from them a few months ago, and after the initial payment noticed an ad in my email for $800 off the same unit we had put on layaway; Scott at Harvest Right applied the discount retroactively!
Please accept our thanks and we look forward to more ‘Freeze Dry Fridays’!