Welcome to Freeze Dried Friday on SurvivalBlog! We’ve been making so many things in the Harvest Right Freeze Dryer that we want to share some of them with you. If you have something wonderful you’ve prepared in your freeze dryer that you would like to share with SurvivalBlog readers, take a photo of it and send it in along with a description. We might just feature you here!
No More Eggs!
We fired up one freeze dryer this week. Normally, I would run milk or eggs while waiting for produce to run in the machine. However, we didn’t make it to the store this week for milk and we have quite enough scrambled eggs. When you hit fifty-eight quarts of scrambled eggs, you start asking the question “Do I really need to freeze dry more?” Instead, we decided to offer our eggs for sale. It would appear that the going rate for organic brown eggs is $3/dozen. Why brown eggs are more expensive than white eggs is beyond me. Since about half of our chickens are Easter-Eggers, the customer can get a dozen straight brown or a dozen of mixed pink, blue and green (pastels). It’s a bit funny watching someone see the colored eggs for the first time. City-slickers!
I’m about done with those Easter-Eggers though. As cute as the eggs are, the hens are about as flighty as they come. But that’s a story for another time.
The tomatoes are just beginning their prime harvesting season here. It’s later than normal, but the tomatoes are large, plump and abundant. Normally, we prefer to can tomatoes sauce, but both times we ran the machine this week, we were in a hurry and couldn’t see the process through from harvest to can. When the tomatoes are coming off, you can’t afford to wait a day because you just have twice as many to process the next day. Rather than set aside the days plan, we just processed them to juice, then cooked it down to a sauce (about three hours on the stove), then let it cool to room temperature.
The standard size freeze drier can process a gallon of tomato sauce in about 22 hours here. It works out anyways as Mrs Latimer says she likes to have a jar of the freeze dried sauce on hand. Sometimes when she cooks, she doesn’t want to open a full quart and with the freeze dried sauce, she just takes as much as she need and vacuum seals the rest in the jar. We also ran another batch of Chamomile flowers for tea. That makes this weeks count at 8 quarts of tomato sauce and 4 quarts of Chamomile. It’s a simple week, but the set-and-forget nature of the freeze drier made it easy.