The Microwave of the Future?

Dehydrated food has been popular with preppers, outdoor enthusiasts and those who like to preserve their own food because the technology is relatively cheap. In fact, if you live in the right climate you can dehydrate your own food for next to nothing. The problem is, dehydrated food loses much of it’s nutritional value and rehydration results can be inconsistent. Freeze drying food preserves taste, texture and nutritional value so it’s a far better method of preserving food. However, until now, if you wanted superior quality preserved food you had to have a commercial freeze dryer – an investment of about $30,000.

Harvest Right in-home freeze dryers now make it possible for everyone preserve their own food in a much more healthful way. In-home freeze dryers cost a fraction of commercial freeze dryers, making this technology available to everyone. In-home freeze dryers literally are the microwave of the future.

This technology is new to home cooks so we’ve included a recipe book with each of our units. The book covers the basics of freeze drying, tips, nutrition information, how to prepare food, cleaning and care of the unit, and recipes.

Here’s one of our favorite freeze-dried food recipes featured in the book:

Curried Butternut Squash Soup Kit

1 butternut squash, peeled and diced
1 small onion
2 cloves garlic
2 cubes vegetable bullion
1 Tbsp. curry powder
2 ripe bananas
1⁄4 cup shaved coconut
Dice all vegetables. Sautee onion and garlic lightly in olive oil. Combine all ingredients and freeze dry. When you’re ready to rehydrate, simmer all ingredients in 6 cups of hot water then puree in a food processor until smooth. Garnish with salted cashews.

Now imagine having dozens of ready-to-go, freeze dried meals like this one in your pantry with a shelf life of up to 25 years, meals and ingredients that you’ve chosen yourself! Using them for emergency situations would be just the beginning.

Click Here for a Free Article Download About Food Preservation

By | 2017-10-19T02:59:37+00:00 November 7th, 2014|0 Comments

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