Freeze-Drying the Harvest: Preserving Food the Modern Way

Idaho homesteader Thomas guides readers through freeze-drying food at home in this comprehensive manual. Initially skeptical about trying a freeze dryer, Thomas became a believer after processing a surplus of eggs from her 80 hens: “When I did a test run with these eggs and made a big pan of scrambled eggs for my family, no one could tell they were not fresh.” She lays out the benefits of freeze-drying, including its convenience as well as the fact that it saves space and cuts back on food waste. In her brief history of the method, she explains that people in South America used to expose food to freezing temperatures at high altitudes to make it last longer. Elsewhere, Thomas shares tips for shortening the process by pre-freezing food; explains how freeze-drying differs from dehydrating; outlines what to know before purchasing a freeze dryer; and offers a step-by-step guide to the process, starting with prepping food and ending with rehydration. Thomas doesn’t skimp on details, and she encourages readers to learn from her mistakes, admitting that “my path to learning to freeze-dry was not all rosy. I think I lost about 50% of those early jars of eggs.” This is essential reading for those looking to up their food preservation game. (Self-published)