Until now, canning food has been one of the best methods of home food preservation available. There are problems with canning, however, including a high risk of spoilage, short shelf life, reduced nutritional value, limited variety as well as a labor intensive process (that can also be dangerous if proper procedures aren’t followed). Freeze drying eliminates those problems, and now that home freeze dryers are available to everyone, food preservation has changed dramatically.
For example, one of my favorite treats is raspberries. Raspberries have a short growing season, and in order to preserve them I had either refrigerator freeze them or make jam. The problem is, jam contains a high amount of added sugar – something I don’t need more of! With a freeze dryer, I can have “fresh” raspberries whenever I want, without any added sugar.
Freeze drying solves all of the problems associated with canning. Because freeze dried food has all of the water removed, it won’t spoil. Freeze drying preserves taste and nutritional value, and you can freeze dry just about anything you want. One of the best parts is, food preservation is no longer labor intensive. And, when used with an oxygen absorber, freeze dried foods can last up to 25 years.
Just cut up your food into manageable pieces, place them on the trays and let the freeze dryer do the rest.
It’s so easy, the taste and nutritional content are far superior and the variety of foods you can store is nearly infinite. Isn’t it time you put your canning supplies away? For more information about how freeze drying compares to canning, watch our video: