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I have not tried that, but am familiar with cream of wheat, and I think it would work fine!

@DryItCanIt You do have great ideas, thank you. 🙂

My reference to what I do for my family is in regards to doing non-approved, untested USDA recipes. Like everything, sometimes info can be misinterpreted.

@DryItCanIt fair enough I accept the apology. And if I disrupted you it was not in my intentions

Elevation is not an issue with freeze driers, though humidity and temp in your home will make things vary. This is my go to book I use: linktw.in/dJdznM Though it is written about the HR, it totally is comprehensive and covres, dairy, fruits, veggies and meat. Great adaptable log sheets and recipes as well. HIGHLY recommend this one!

aww shucks- thanks for your kind words! Yes, I think you can use your own cheesecake recipe. You might experiment just a bit, but I think if you follow what I did, you may be good to go! One reader said she put crumbs, fruit and then the cheese cake, and it avoided the hollow middle. Have not tried that yet but try both ways and see what works.

@DryItCanIt thanks for answering. I was actually thinking of doing fruit, cake and crumbs last so it can be dumbed on a plate and then be in order 🤔

@@MsEllen918 I don't see why that would not work! Trial and error is my motto!

Everything worked out great except for some siphoning. I will make sure I have more head space next time. Out of 22 only 2 failed seals

@@MsEllen918 well then dessert is now in your pantry! Glad to hear it worked out.

Milk. raw scrambled eggs, cottage cheese, sour cream, and half and half have all worked well for me. Whipping cream was a failure, and of course butter is not going to work. Each is amazing! I especially like the cottage cheese. I have done shredded cheddar also, though rehydrating that is a bit trickier.

I can't rally answer that one. I suppose in part it depends on how fresh it was to start. I do my milk in pints and half pints, so it gets used up in 3-4 days max. Don't forget to do some chocolate milk!

@DryItCanIt thank you

I did half pint jars because I live alone. Had some failed seals and siphoning. I will do more head space next time

SO glad you liked it! And thanks for tip, it's so satisfying to have a sweet treat on the shelf. :-)

I have and LOVE the Cosori which is currently on sale. Here is my affiliate link: linktw.in/PUnaYT The trays are a separate purchase, but I think one tray came with the unit. They can be found here: linktw.in/TVbbVn If I am doing tomato sauce then I usually line the tray with parchment to avoid discoloration. Just be sure they lay FLAT on your counter when you get them and be sure not to put in the dishwasher to avoid warping.

the 5 tray unit right now is a better buy: linktw.in/yaCAhP

Do you have by any chance an airfryer or ninja grills/ oven? They have a dehydrate function... I heard some people use just a fan to dehydrate...not sure how that will work.

@@oanairani41 I have an airfryer, but mine does not have a dehydrator button. It certainly can work if the temperature is low enough. But i think you are more likely to get a good result with something like apples, rather than soup using that method. Also, the surface area is not very large, so you are unlikely to be able to do even a serving of soup without multiple batches.

There is no right or wrong answer. I started by buying some freeze dried veggies because we were away from home. I like the quick way they rehydrated. I also looked at the meal packs- and discovered a couple things. First it was mostly carbs and oats. Not high quality fruits. veggies, and meats. Then I looked at the serving size, which seemed meager. As my husband and I talked about it, we decided we wanted our food, so we bought one. I often use it for leftovers. I like that I can make casseroles and meats, and even dairy long term. I freeze dry cottage cheese and sour cream, and eggs which I can use in recipes. I buy on sale and freeze dry. I also use what I dry to be sure we like it and to rotate the food. Also grab some when traveling, or for a quick meal on busy days. Those veggies I bought when we were considering- do not have the same taste as the same food I freeze dried- especially the corn and broccoli. I would suggest buying some freeze dried food and see what you think. Know though that in addition to buying a freeze dryer, you will need a table to set it, some mylar bags, and they do use electricity- for me about $4.00 a 24 hour run. Worth it? Absolutely for us. Feel free to reach out if you have more questions.

Great way to use that extra zucchini- and tastes good too!

Sure does!

Blanching can retain color better. For many foods, it also improves texture once it is freeze dried.

Personally, for me, generally yes. But different foods require different amounts of time, and without testing each piece of food for relevant bacteria, one cannot say definitively it is safe. Altitude is also a factor. As your elevation increases, the boiling point of water, and presumably the temperature needed to kill botulism decreases. (my theory on the pressure temperature). But I like to get that temp to the right zone for at least 15 minutes. Usually, the temperature still climbs a bit (but not always) after the time I set is done.

I have not done baked bread in a jar, and am unlikely to do so. Putting the cover on when the bread is hot will trap the steam, so plenty of moisture would likely still be present. But this is untested, and just my opinion! :-)

If you watch the video, I tell you that I cannot find an authoritative source on that. Since the time I recorded the video, I have found the info on this link, which is as close as I have been able to come on defining this. www.webmd.com/diabetes/glycemic-index-good-versus-bad-carbs

You baked the bread and then put the lid on, or you pressure canned the banana bread?

I use it primarily to test temperatures when canning.

@ yes, but does it go inside a jar in the canner?

@ I enjoyed your video. I’m glad to know there are noodles out there that can be canned along with the veggies.

@@kimrobison1182 Always inside a jar so I can test the temp of the food being canned.

@@kimrobison1182 Those noodles work well for me, but do keep in mind it is not USDA tested and approved.

It's a rebel recipe so likely not in the Ball book. Thanks for watching!

Conditioning is a process used with dehydrated food to make sure it is dry. Place your food in a moisture proof container (not a bag). Shake it once a day for 4- 7 days, and look for signs of moisture, Condensation, or food sticking means it is not yet dry. Put it back in the dehydrator for a few hours. Always let your food get to room temperature before checking for dryness or to start conditioning. If your food sticks to the bottom of a jar when tipped upside down (powders for example), give the jar one good tap when upside down, If it releases, then it is compaction rather than moisture.

You definitely can do so if you wish. Just be sure NOT to use an oxygen absorber or vacuum seal if you do.

@DryItCanIt Thank you!

I’m glad you’ve enjoyed the videos. I think you’ll enjoy the mayo… Worked really well! Thanks for watching.

Me too! I see so many possibilities with this!

Cornstarch is not an approved ingredient as it is thought to interfere with temperatures getting to where they need to be,. Clearjel is approved but only when following approved recipes exactly, which I did not. Personally, I would choose to use cornstarch if I knew it was not going to be too thick and would probably increase my time by 5 minutes. If you choose to do so, you should do so knowing the possible risks.

Thank you! I posted the soup section this morning, and I have a freeze dried Mayo recipe scheduled for Thursday- will be using that later in the series :-)

From a mix or from scratch? I think if using a mix, it likely would be fine and I would do pints at a full 30-35 minutes. If from scratch, you will have to play with it because your moisture content may vary quite a bit with carrots and zucchini. Please keep in mind that this is not USDA tested or approved! 🙂

I appreciate the feedback! I get that every once in a while, but most hear it fine. If you are willing to share your browser type (i.e. firefox, internet explorer etc) I am trying to find a common denominator.

Thanks for watching! I pressure canned 30 minutes for this experiment and did not preheat the jars.

I've done them a couple times with good success. I just clean and blend the fruit in a blender, then put them on my trays WITH parchment paper. I dehydrate these at 125 degrees Fahrenheit. I do not add sugar as that does not always dehydrate well. If I did something like blueberries, I would mix with applesauce to get the sweeter taste if needed. When they feel "leathery", I flip then over and remove the parchment paper to be sure the center on the bottom is dry, and dehydrate longer if needed. When finally done, put them on parchment or plastic wrap, roll them up and cut them to desired size.

Thanks for watching!

You are correct, and I label it as such in the description with my recipe. The only approved recipes are those that are tested and followed exactly with no variations.

@DryItCanIt thank you for responding I do appreciate the information. I think there are some approved recipes that can be used that also allow variations. Soup is one example that comes to mind. My apologies I did not see it listed as such in your descriptions or I would not have asked

@@cherylb.9766 No need to apologize! :-) Yes, some recipes- soups specifically, do allow for some variations. But what most do not realize is that even fried eggs are not considered safe unless the yolks are firm! www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling

Thanks, and your recipe should work fine. The whole idea is to take what I do and apply if to food you eat. One thing- the tunnels in the penne pasta may take a bit longer to dry. I like to weigh my food in grams when I think it is dry, then weigh it again in a couple hours- if the weight does not change, you're good!

@ Oh, thank you for the tip! Maybe I’ll sub rotini for the penne to avoid the extra dry time. I will definitely be weighing things. Thanks again!

They will of course be dry because the freeze dryer removed the moisture. Taste may have to do with how long your rinsed or soaked them, how old they were and the brand itself. Vlasic works well for me. If they are not tasty freeze dried, they likely will not be better hydrated as the flavors get more concentrated when dry.

I’m glad yours is working well for you because as we both know, it is quite an investment.

Thanks for watching!

thank you! Look for the first video of the series in the next couple of days!

You could grind it and use it as soup that way. And it is easy! :-) Be sure to store it in a moisture proof container. Also, because grinding causes friction, and therefore heat, be sure to condition it for 4-7 days to be sure it is still dry.

@DryItCanIt hmm I did not consider that friction part! How do I condition it though? I'm unfamiliar with this..

@@Apradhan9425 any time you dehydrate anything, you want to condition it. To do so, put the food in a moisture proof container (not a plastic bag) and then shake it once a day. Look for signs of moisture or clumping. If it exists, put the food back in the dehydrator for a couple hours. Sometimes powders will compact. If you are conditioning powders, use a jar, and turn it upside down when you check it. If it sticks to the bottom, give it ONE good tap. If it falls it is compaction and not moisture.

@@DryItCanIt thank you so much!

As long as it’s not fat-free yogurt, it should work fine. Fat free yogurt does not do well in the freeze dryer in that it becomes VERY dry and not really edible.

Funny how well it works!

Sorry you were offended. Please remember that viewers are at, and learn different ways. Please take what is helpful and ignore the rest.

Dude your looking up a video why don’t you read a book instead smart guy

@christopherlevinge3147 Don't be an idiot

Maybe you are a moron...if the content was too basic for you or too repetitive, then you could have simply stopped the video and moved on....people watch these videos to learn something, if we already know it, we wouldn't search for it to learn from. Find a new hobby and stop being a bully and waste of space 😁

I have done these without the ranch dressing (as I was out), and it was just as good. Leave it out if that is more comfortable for you! :-)

@@DryItCanIt there are mock ranch packet recipes without dairy that work great for canning too 👍 ▢ 1 ½ tablespoon granulated garlic or powder ▢ 2 ½ tablespoons granulated onion or powder ▢ 2 teaspoons dried dill weed ▢ 1 tablespoon dried chives ▢ 1 tablespoon dried parsley ▢ ½ teaspoon ground white pepper ▢ ½ teaspoon salt adjust to taste

LOL- and you are so right! :-)

Pretty easy- you've got this!