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!
Man! We are in the tomatoes now. Two standard size freeze dryers are working 24/7 overtime this week and they are clearly not capable of keeping up with Mrs. Latimer’s Heirloom Roma tomatoes. We produced 32 quarts of freeze dried tomato sauce and another 40 quarts of canned tomato sauce. We are still anticipating about another week of harvest at this rate before it slows down.
I included a picture of both the freeze dried product and the canned product for comparison. All four of these jars came from the same batch of tomatoes. By the way, this is strictly tomato sauce with no other ingredients. The tomatoes come from the garden, get washed, cut in half and then run through the KitchenAid strainer. The sauce is then boiled in large pots on the stove to reduce the water content by roughly 50%. The goal is to have tomato sauce that doesn’t separate out into a weak watery tea with clumps of tomato pulp. Rather, it should stay well blended, even when canned. This makes it easy to create delicious tomato based sauces that don’t drown your plate in water.
With the freeze dried product, it’s a bit easier. The freeze drier will remove all the water no mater how much you have in it. When canning, you have to keep cooking it to reduce it to tomato paste, but with the freeze dried product, you just add less water when reconstituting it.
V8 Tomato Juice
I did have one reader ask about freeze drying V8 juice. Yes, you can do it. The finished product looks exactly like tomato juice. We don’t like it though due to it’s high salt content.