Stick the top of the corn cob in an angel food cake pan center hole and it holds the corn as you cut off the kernels and catches it all in the cake pan for way less mess! This is a tip my dad taught me. He was a farmer in South Dakota.
Great video. Looking forward to next summer and fresh corn to do this! Quick tip: The easiest way to remove the silk is to blanch the corn in the husk. Then the husk and silks come off really easy!
I was born and raised in Iowa but now live in South Carolina. Boy do I miss good ole' Iowa corn on the cob! Nothing can compare to it! We are waiting the shipment of our new large freeze dryer. We appreciate your videos on RUclips to show us how to freeze dry various foods and all other information you provide about the freeze dryer! Too bad the company doesn't give this much information. Thank you!
Science nerd, here. Instead of sealing in the nutrients, blanching kills off any microorganisms that may contaminate the fruit & veggies, & more importantly, it deactivates enzymes that would cause this food to go to mush. This deactivation can also sometimes lead to a (different) change in texture. To counteract this issue, if you add calcium chloride - pickling lime - to the blanching water, it keeps the tissues firm (forms insoluble complexes of calcium pectate, to be exact…🧪). Blanching also removes intercellular gasses, altering the wavelengths of reflected light. This is what brightens the color of some veggies. In addition, due to its very short contact-time with heat, blanching & then moving the food quickly into a very cold water bath helps to preserve more of the nutrients for either freezing or freeze-drying. The relatively long time plus the high heat during canning is what causes so much destruction of many nutrients.
@@oshkoshunleashed209 a 1% solution is what is suggested, which would be 10 grams per liter of water. That’s about 1/3 ounce by weight in 1.05 quarts of water. (Liters & grams, if you hv a way to measure, is more specific.)
Dude, you are KILLING me. Ok, not killing but serious wounding. I had to go keto because my high candy intake was literally killing my liver. So, keto = almost no carbs. No corn. A tragedy for someone whose favorite childhood memory is picking corn, taking it home, and my mom immediately cooking it as she fried the fish my dad and grandpa caught that day. Good times!
Same as what I mentioned in the video: 1) no choice in pre frozen or unfrozen 2) status bar on the drying cycle 3) no more final dry cycle (it's a timer on the drying cycle and then a count down when nearing the end)
@@thefreezedryingcommunity Ouch, I love seeing my final dry timer. It helps me get up when I need too so its not running longer than it needs too. Can you still tell how much time is left? Sorry, watching from a phone and cant tell.
I make a Mexican Street corn recipe using corn cut off the cob instead of still on the cob. I use sour cream, a little Greek yogurt instead of the mayo, and about half a cup of queso fresca cheese, chopped roasted red peppers, chopped onion, and spices. Yummy snack. We like it better dry than reconstituted.
We are new to freeze drying (four days now) and are exited to test out everything we can get our hands on. We decided on our third round to freeze dry some of our home grown Nebraska sweet corn. I'm so glad we watched your video. We didn't consider blanching the corn first. Thank you for your informative videos.
We raise chickens and normally water glass eggs two years at a time, but we just filled all four freeze dryer trays with eggs.#10 and of long term storage are so expensive to buy right now. We're excited to make our own.
I like to microwave 5 ears in the husk for 8 minutes. The silk then comes off real easy. I then cut it off the cobb and it's ready to eat. or freeze dry. Love the videos!
So much easier in the "monkeywave" but I'm still going the husk-and-blanch route because microwaves destroy nutrients. Some things are worth spending time on.
We do something very similar to this. Cut it off the cob after shucking, put about 5 cups in the microwave for about 5 minutes then freeze. However, this year I'll be doing this and then freeze drying it instead on a few bags chest to try it out!
Question for you, Have you considered trying to freeze dry a scoby? Or scoby pieces? I’m curious if they retain their nutrition and what the reconstituted texture would be like. They’re super good for you. Do you have any kombucha to grab one off of to test this out?
Did corn the old way and it tastes fine. The color is only aesthetic. Thinking out loud, would it be better to dehydrate vegetables before freeze drying to avoid cellular destruction by the freezing process?
We freeze dried corn in medium yesterday, well its still going. We lucked up and found a "corn cutter", round in shape and in center has teeth size is right at the cobb. 138 ears in no time flat. Now we canned 16 pints, froze 4 qt bags cream style and got 5 qt bags just corn too, lastly 24 ears left on cob in ziplock bags to use over time outta freezer
@@oshkoshunleashed209 it all turned out well. Kept the crispness. The canned corn had more of a creamed corn effect maybe something we did. The freeze dried only way to describe that eating it raw once done remind me of eating the cereal sugar corn pops.
Does it take longer to process a batch in the large freeze dryer? I am deciding on the size I should purchase. I was wondering, if the batches take longer, would I get similar production by running more often in a medium freeze dryer or a large one?
Have you ever done anything with beets? They are my favorite vegetable but they are a mess to can. Just wondering if you've ever dried them. Thanks for all of your help.
I come from a large family of ten, so we cooked a lot of corn. In the summer, we bought dozens of ears of corn from a couple of local corn growers. We liked the bread and butter variety. It had large kernels and was sweet. I remember as a kiddo sitting outside helping my mom shuck about 2½ dozen ears of corn for a meal. We used a dry washcloth to rub off the corn hair, which was quick and easy.
Did you forget to put the pillow on the freeze dryer before sealing it up and starting cycle? I have one of the older FD, is there new software for it?
Great Videos Brother! Stumbled across them while looking into home freeze drying equipment. As far as the tray liners - have you tried using the non-stick Reynolds wrap aluminum foil? We use it religiously for anything going into the toaster oven and nothing sticks whatsoever.
Thanks, just purchased a medium size one with the premium pump, One question though, do you have to use the oxygen absorber when you vacuum pack in the mylar bag, even though you vacuum packed it in the freeze dryer chamber?
I'm not sure most of the cobs would fit into the shelves. If you could get some in there, it would probably take a week for them to get fully freeze dried. Maybe not even then.
Freeze Dried Vegetables, How important is it to get it processed in bags to keep it from grabbing moisture from the air, defeating the purpose of freeze drying?
I'm loving the new green dividers. Made getting eggs off the pan way easier. Having the divides lessened the explosion when I was lifting egg of the tray with a spatula. Lol
I think they only reply to a Help Desk ticket I stead of an email message, at least that was my experience 3 weeks ago. Customer svc sent me the "most recent software update", version 5.0.149. BAD NEWS. It had major bugs The next day they apologized and said, "sorry, that version isn't totally done yet, I'll send you 5.0.13. So that is what I'm running for the past 5 batches. 5.0.14 does have some nice features, and I may contact them in a month or so after they get the bugs fixed, and request that update.
I’m not sure if you may have touch base on this, now trying to power watch all your videos, but the actual freezer unit, where is it made USA, or overseas, the pumps origin too
@@sv3931 Thanks, just purchased a medium size one with the premium pump, One question though, do you have to use the oxygen absorber when you vacuum pack in the mylar bag, even though you vacuum packed it in the freeze dryer chamber?
A friend down the road, John Harold, is the inventor of the patented "Olathe Sweet Corn," which is the main variety sold by Kroger. John's Tuxedo Corn Co. will ship about 750,000 cases this year, 85% of which will be sold to Kroger. Every year, we are awash in sweet corn, and to date have been stripping the kernels and blanching them before freezing in vacuum bags processed in our wonderful Vacuseal chamber vacuum machine. The thawed kernels are OK, but usually a little watery. We use a bundt cake pan to hold the ears vertical and catch the stripped kernels. We will definitely freeze-dry most of the ears we'll get from this year's harvest, I think they might come out better with a shorter blanch time, and think we'll try blanch a batch of kernels for 2-3 minutes before firing up the HarvestRight! Here's a newspaper article on the Olathe Corn Festival, featuring John Harold and his corn! www.evernote.com/l/ABSFN0plenZHlJ7UXgF0teR5oOkNyDKuFlM
Looking to have all the ingredients for a shrimp boil or Boiling Crab Whole shebang recipe. I cut my corn on the cob into 1 1/2" pieces for regular home cooking now but I can go to 1" to get that corn on the cob eating. Thanks for all the experiments you do that educate us.
I’m almost ready to pull the trigger on buying one medium size, I’m split between the Premier pump and the oilless pump, i’ve seen a couple other videos on after so many hours you will have to rebuild the oil less pump, and that could be approaching $400 or more, for the Premier may be a longer life, what’s anybody’s take or input on this? If that’s the case it seems like I would just stay with the Premier and went it goes then just buy a new premier pump?
Ret at 40: Iowa corn MMM Good! Secritary: There are some gentlemen from Nebraska the CORN Husker State who would like to have a word with you sir. Ret at 40: .... They can only come in if they brought corn fed steak with them otherwise tell them to get lost.
They make little brushes just for corn silk removal. They ard cheap and they work! Corn silk is an important herbal, properly used. The husks, of course, are favored in some Hispanic dishes.
My corn drys super fast. I refuse to run without the black cushion. It shortens dry time. I never blanch my corn. Or line the trays. It still works and rehydrates well. I also have cut the cobs into the height of the tray and freeze dry them. They work great too
You can also use a pressure cooker/instapot for the same process...quickly process batch after batch...water is hot...instant release. Pressure cookers are great for blanching, remember to have ice bath ready.
The more I watch freeze drying videos, the more I think it's good for saving ingredients for soup. Rehydration seems to turn things to mush or melts them for the most part. I guess that's good when you're old and your teeth have fallen out.
Not true....if you add too much water, then stuff does turn to mush. Do you own a freeze dryer? I love mine and have had great results! Onion rings are just amazing! Yogurt is insanely good!
@@lifewantstolive wonder if I could do this with my crop this year of sweet corn that I froze? Maybe unfreeze, blanch, cut off the cob and freeze dry? (My freezer is full and my Freeze Dryer should be in next week!)
@@MeowsTheTime sure...you didn't blanch before freezing your corn? Try a half tray with that technique to see if it works out. I often add things in with a load before I commit to a full load. For example, I had some frozen asparagus spears from Schwan's food. I added about 4 spears to an end of a tray and they came out really well. In today's load of green beans, I did a full tray of asparagus spears. We will use them as snacks, maybe even dipping in ranch dressing. Very yummy! Have fun and experiment with your new freeze dryer! I would have become a food scientist if I had one of them as a kid to experiment with!
@@lifewantstolive Thanks. I will definitely try. As far as blanching, no I didn't. I've always cut off each end and put in a vacuum bag with the husk and silk on. When ready to eat, we take out and thaw, then cut a slit in the bag and microwave a couple minutes per ear.
I just got 20 ears of corn. I blanched it, cut it off and put in the freeze dryer. It ran and my husband put an extended 2 hours on it. When I got up I went to get it out and the trays were very hot and it had burned all my corn. It smelled like burnt microwave pop corn. I am getting a call tomorrow from the technician at harvest right. I’m thinking that it was so hot inside that it may have damaged the circuit board and rubber gaskets.
Nyra Krewson - That's what I plan on doing next time I get some. It should work just like it would with almond flour, etc. Also, jst think, cream of corn soup, yum.
I would love a freeze dryer but it will never be in budget at this rate. I would like to see someone else come out with a freeze dryer that is in the dehydrator price range. For now I dehydrate most of my garden and give it away to those who don't have a way or can't preserve .
My electrical engineer husband says don't hold your breath. You would not want one from China. Harvest Right is a great machine! It's priorities. Harvest Right does have a lay-away program you know.
Unless you want a chinese made freeze dryer, a lower priced home freeze dryer is most likely not going to happen. Trust me, you don't want a Chinese made one. They are out there, and they are junk, just like most everything Chinese made. Low quality, low price and minimal quality control.
We have the Medium freeze dryer, and I have been filling my treys nearly to the element above it full. Thus far, I have not had any issues, nor have the batches really taken any longer. I think for corn, I put a total of 96oz of frozen corn from Kroger (Per Trey). We eat it like popcorn sometimes.
At six minutes the corn is not only fully cooked, but in my opinion it's over cooked. Two minutes at a full boil for blanching and maybe three minutes for cooking. Go past those times and you might as well just buy canned corn.
The freeze Dried Corn Worked amazing! Make sure you grab some precut parchment paper and a food funnel at www.freezedryingsupplies.com
Not true. Blanching cobs takes more time in order to address the enzymes in the cob itself.
Stick the top of the corn cob in an angel food cake pan center hole and it holds the corn as you cut off the kernels and catches it all in the cake pan for way less mess! This is a tip my dad taught me. He was a farmer in South Dakota.
I was watching this to see you freeze dry this on the cob! Could that be done? Then you could have corn on the cob in the winter!
Great video. Looking forward to next summer and fresh corn to do this! Quick tip: The easiest way to remove the silk is to blanch the corn in the husk. Then the husk and silks come off really easy!
I was born and raised in Iowa but now live in South Carolina. Boy do I miss good ole' Iowa corn on the cob! Nothing can compare to it! We are waiting the shipment of our new large freeze dryer. We appreciate your videos on RUclips to show us how to freeze dry various foods and all other information you provide about the freeze dryer! Too bad the company doesn't give this much information. Thank you!
Science nerd, here. Instead of sealing in the nutrients, blanching kills off any microorganisms that may contaminate the fruit & veggies, & more importantly, it deactivates enzymes that would cause this food to go to mush. This deactivation can also sometimes lead to a (different) change in texture. To counteract this issue, if you add calcium chloride - pickling lime - to the blanching water, it keeps the tissues firm (forms insoluble complexes of calcium pectate, to be exact…🧪).
Blanching also removes intercellular gasses, altering the wavelengths of reflected light. This is what brightens the color of some veggies. In addition, due to its very short contact-time with heat, blanching & then moving the food quickly into a very cold water bath helps to preserve more of the nutrients for either freezing or freeze-drying. The relatively long time plus the high heat during canning is what causes so much destruction of many nutrients.
How much would you add per quart of blanching water?
@@oshkoshunleashed209 a 1% solution is what is suggested, which would be 10 grams per liter of water. That’s about 1/3 ounce by weight in 1.05 quarts of water. (Liters & grams, if you hv a way to measure, is more specific.)
Dude, you are KILLING me. Ok, not killing but serious wounding. I had to go keto because my high candy intake was literally killing my liver. So, keto = almost no carbs. No corn. A tragedy for someone whose favorite childhood memory is picking corn, taking it home, and my mom immediately cooking it as she fried the fish my dad and grandpa caught that day. Good times!
How about some videos on upgrading software, hows whys whats pros cons ect
Same as what I mentioned in the video:
1) no choice in pre frozen or unfrozen
2) status bar on the drying cycle
3) no more final dry cycle (it's a timer on the drying cycle and then a count down when nearing the end)
Im referring more to a video on how to do the upgrade
@@thefreezedryingcommunity Ouch, I love seeing my final dry timer. It helps me get up when I need too so its not running longer than it needs too. Can you still tell how much time is left?
Sorry, watching from a phone and cant tell.
I make a Mexican Street corn recipe using corn cut off the cob instead of still on the cob. I use sour cream, a little Greek yogurt instead of the mayo, and about half a cup of queso fresca cheese, chopped roasted red peppers, chopped onion, and spices. Yummy snack. We like it better dry than reconstituted.
That’s taking trail mix to a whole different level!
We are new to freeze drying (four days now) and are exited to test out everything we can get our hands on. We decided on our third round to freeze dry some of our home grown Nebraska sweet corn. I'm so glad we watched your video. We didn't consider blanching the corn first. Thank you for your informative videos.
Corn is great! You can eat it raw and its so sweet it's like candy
@@thefreezedryingcommunity Yes! You are right. It's finished freeze-drying and is so delicious.
We raise chickens and normally water glass eggs two years at a time, but we just filled all four freeze dryer trays with eggs.#10 and of long term storage are so expensive to buy right now. We're excited to make our own.
Really enjoyed your video this week!!👍👍 Thank you!!
Brian, where did you get the cart for the freeze dryer. What is the name of the cart? Thanks
Can you provide any details on the software update?
I like to microwave 5 ears in the husk for 8 minutes. The silk then comes off real easy. I then cut it off the cobb and it's ready to eat. or freeze dry. Love the videos!
Great tip!
So much easier in the "monkeywave" but I'm still going the husk-and-blanch route because microwaves destroy nutrients. Some things are worth spending time on.
We do something very similar to this. Cut it off the cob after shucking, put about 5 cups in the microwave for about 5 minutes then freeze. However, this year I'll be doing this and then freeze drying it instead on a few bags chest to try it out!
I don't know if you have ever tried it but grilling corn on the cob in the husk is another level. Do you have to shuck them or could they go in as is?
I wonder if you were to drill about a 1/2 hole down the length of the cob, if you could freeze dry the corn while still on the cob?
Question for you,
Have you considered trying to freeze dry a scoby? Or scoby pieces? I’m curious if they retain their nutrition and what the reconstituted texture would be like. They’re super good for you. Do you have any kombucha to grab one off of to test this out?
I’m cutting up peaches and cream 🌽 corn
Only bought 12 cobs . I can’t wait for it to be done,
Thanks again
I have found that freeze dried sweet corn is a great snack. I also like adding Old Bay seasoning on my corn.
It's so good!
Most of the food I freeze dry. It tastes so good. I ask myself why reconstitute it? Is the answer would it be more filling? Idk?
@@MochaZilla
Agreed!
Where did you get the stand to hold the mylar bag . I need one.
just what I needed today
Did corn the old way and it tastes fine. The color is only aesthetic. Thinking out loud, would it be better to dehydrate vegetables before freeze drying to avoid cellular destruction by the freezing process?
What is the temperature and for how long?
Did you do a video this past Sunday?
We freeze dried corn in medium yesterday, well its still going. We lucked up and found a "corn cutter", round in shape and in center has teeth size is right at the cobb. 138 ears in no time flat. Now we canned 16 pints, froze 4 qt bags cream style and got 5 qt bags just corn too, lastly 24 ears left on cob in ziplock bags to use over time outta freezer
How do you like it best? Any way to keep it “crisp”?
@@oshkoshunleashed209 it all turned out well. Kept the crispness. The canned corn had more of a creamed corn effect maybe something we did. The freeze dried only way to describe that eating it raw once done remind me of eating the cereal sugar corn pops.
Great video
Does it take longer to process a batch in the large freeze dryer? I am deciding on the size I should purchase. I was wondering, if the batches take longer, would I get similar production by running more often in a medium freeze dryer or a large one?
Have you ever done anything with beets? They are my favorite vegetable but they are a mess to can. Just wondering if you've ever dried them. Thanks for all of your help.
We do beet chips! Yum
Will definitely be doing this with our corn harvest! Especially with butter 😊. Thanks for the demo!
I wouldn't add the butter until you rehydrate as fats don't fd and will go rancid shortening the shelf life considerably
@@maryjane-vx4dd Really.
Looks amazing. So excited to get a freeze dryer.
I come from a large family of ten, so we cooked a lot of corn. In the summer, we bought dozens of ears of corn from a couple of local corn growers. We liked the bread and butter variety. It had large kernels and was sweet. I remember as a kiddo sitting outside helping my mom shuck about 2½ dozen ears of corn for a meal. We used a dry washcloth to rub off the corn hair, which was quick and easy.
2 1/2 ears? Do you mean per person? I come from a family of 11 and we shucked a lot of corn, too. I didn't like that part, but I sure liked eating it!
@@annwithaplan9766 LOL! Meant 2½ dozen. Thanks for the catch.
@@brichter4669 - Ohh haha ok, now that makes more sense. ; )
I have some of the freeze dried powdered butter. I wonder if it is mixed with water and then used to rehydrate the corn.
That would be cool!
Did you forget to put the pillow on the freeze dryer before sealing it up and starting cycle? I have one of the older FD, is there new software for it?
Great Videos Brother! Stumbled across them while looking into home freeze drying equipment. As far as the tray liners - have you tried using the non-stick Reynolds wrap aluminum foil? We use it religiously for anything going into the toaster oven and nothing sticks whatsoever.
I love freeze dried corn. Did you get rid of the medium?
It went to my relatives. They are farmers and put it to work!
@@thefreezedryingcommunity I bet they were happy
So - did I mess up by not blanching sweet potato discs...?
Me running to the farmstead to get a couple hundred ears of corn.
Thanks, just purchased a medium size one with the premium pump, One question though, do you have to use the oxygen absorber when you vacuum pack in the mylar bag, even though you vacuum packed it in the freeze dryer chamber?
I always add the absorber even if vac sealed.
I was wondering the first minute or two if the cobs were going into the dryer. I was looking forward to the reconstituted results of corn on the cob.
I'm not sure most of the cobs would fit into the shelves. If you could get some in there, it would probably take a week for them to get fully freeze dried. Maybe not even then.
Awesome video!
Was really hoping this was going to involve doing it on the cob. Would love to see if that works.
My lazy butt came here for that, too 😭
@KristenHH You and I are not lazy.
We're on "power conservation mode."
@@barbarianatgate2000 TRUTH!! 🤣🤣🤣
6 mins isn't blanching, it's cooking. Blanching is about a minute. Just saying.
not for corn, just saying
I've read 2-3 min, 5-6 min, 10 min, depending on the thickness of the cob. The thicker/bigger the cob, the longer the blanch time.
Freeze Dried Vegetables, How important is it to get it processed in bags to keep it from grabbing moisture from the air, defeating the purpose of freeze drying?
Asap
What was the re-hydrated texture like? When I freeze corn in a normal freezer it is always mushy after thawing.
Corn gets mushy if you don't blanch
New software? I just got my medium size dryer 5 months ago.
software update. HR will usually provide you with it by email
When cutting your corn, set it onto a Bundt pan.
The corn drops into the pan while you cut it off the cob.
I'm loving the new green dividers. Made getting eggs off the pan way easier. Having the divides lessened the explosion when I was lifting egg of the tray with a spatula. Lol
👍🍳
How do you get a software update? I don't see anything on the website
message them
@@thefreezedryingcommunity thank you
@@thefreezedryingcommunity I messaged them and have not gotten a reply.
I think they only reply to a Help Desk ticket I stead of an email message, at least that was my experience 3 weeks ago. Customer svc sent me the "most recent software update", version 5.0.149. BAD NEWS. It had major bugs The next day they apologized and said, "sorry, that version isn't totally done yet, I'll send you 5.0.13. So that is what I'm running for the past 5 batches. 5.0.14 does have some nice features, and I may contact them in a month or so after they get the bugs fixed, and request that update.
what is the newest software?
I would save a few ears for Mexican street corn.yum. Didn't get my sweet corn in this year, thow I have freeze-dried corn in the oast
Well it isn't really still on the Cobb is it? LOL not what I thought it would be. That's ok tho
Thanks for ball parking quantity of corn needed.
I’m not sure if you may have touch base on this, now trying to power watch all your videos, but the actual freezer unit, where is it made USA, or overseas, the pumps origin too
American-made, Utah if I remember correct.
@@sv3931 Thanks, just purchased a medium size one with the premium pump, One question though, do you have to use the oxygen absorber when you vacuum pack in the mylar bag, even though you vacuum packed it in the freeze dryer chamber?
Harvestright is based in Salt Lake City.
Good job👩🌾
Thank you!
You're welcome!
A friend down the road, John Harold, is the inventor of the patented "Olathe Sweet Corn," which is the main variety sold by Kroger. John's Tuxedo Corn Co. will ship about 750,000 cases this year, 85% of which will be sold to Kroger. Every year, we are awash in sweet corn, and to date have been stripping the kernels and blanching them before freezing in vacuum bags processed in our wonderful Vacuseal chamber vacuum machine. The thawed kernels are OK, but usually a little watery. We use a bundt cake pan to hold the ears vertical and catch the stripped kernels.
We will definitely freeze-dry most of the ears we'll get from this year's harvest, I think they might come out better with a shorter blanch time, and think we'll try blanch a batch of kernels for 2-3 minutes before firing up the HarvestRight!
Here's a newspaper article on the Olathe Corn Festival, featuring John Harold and his corn!
www.evernote.com/l/ABSFN0plenZHlJ7UXgF0teR5oOkNyDKuFlM
Cool article! I can't believe all of that corn comes from 218 acres.
Just got my FD. Only regret is I purchased it right after corn and garden season. 😟
Corn silk can be dehydrated and used in soups etc
What about rehydrating it with butter and milk?
Blanching for SIX MINUTES?!? 😱 Fresh corn is perfectly cooked after 2 minutes!
Do u still using the moisture meter?
Yes, it needs to be something wide enough for both prongs to stick into
Looking to have all the ingredients for a shrimp boil or Boiling Crab Whole shebang recipe. I cut my corn on the cob into 1 1/2" pieces for regular home cooking now but I can go to 1" to get that corn on the cob eating. Thanks for all the experiments you do that educate us.
I’m almost ready to pull the trigger on buying one medium size, I’m split between the Premier pump and the oilless pump, i’ve seen a couple other videos on after so many hours you will have to rebuild the oil less pump, and that could be approaching $400 or more, for the Premier may be a longer life, what’s anybody’s take or input on this? If that’s the case it seems like I would just stay with the Premier and went it goes then just buy a new premier pump?
For my situation and considering ALL pros and cons, I like the premier. Everyone has their own situation though.
Ret at 40: Iowa corn MMM Good!
Secritary: There are some gentlemen from Nebraska the CORN Husker State who would like to have a word with you sir.
Ret at 40: .... They can only come in if they brought corn fed steak with them otherwise tell them to get lost.
They only know how to husk it, not grow it😂
I'd like to see how they measure up to the peaches and cream corn grown in the black dirt of central Illinois.
can fresh pasta be freeze dried? has it to be cooked?
Cook it first
if you cut the closed end off first the silk and the green part comes off easier and cleaner
👍
They used to sell freeze dried corn as a snack food at Kroger. Very expensive, of course.
They make little brushes just for corn silk removal. They ard cheap and they work!
Corn silk is an important herbal, properly used.
The husks, of course, are favored in some Hispanic dishes.
wow i never heard that bout the herbal.
What is corn silk good for?
what size parchment papers are for the large trays?
Large size
@@thefreezedryingcommunity what are the measurements please?
Nice selection - summer corn. How about some squash.
I have done a squash video last year. I did butternut and spaghetti if memory serves me
Try nixtamalization on your corn it will unlock more nutrients
I cannot create an account on your MeWe site
My corn drys super fast. I refuse to run without the black cushion. It shortens dry time.
I never blanch my corn. Or line the trays. It still works and rehydrates well.
I also have cut the cobs into the height of the tray and freeze dry them. They work great too
How do you rehydrate the cobs?
You can also use a pressure cooker/instapot for the same process...quickly process batch after batch...water is hot...instant release. Pressure cookers are great for blanching, remember to have ice bath ready.
great point!
maybe that's how they make Corn nuts. That's a fun snack. hard on Teeth.
Fd corn is very sweet. Almost like candy
The more I watch freeze drying videos, the more I think it's good for saving ingredients for soup. Rehydration seems to turn things to mush or melts them for the most part. I guess that's good when you're old and your teeth have fallen out.
Not true....if you add too much water, then stuff does turn to mush. Do you own a freeze dryer? I love mine and have had great results! Onion rings are just amazing! Yogurt is insanely good!
@@lifewantstolive wonder if I could do this with my crop this year of sweet corn that I froze? Maybe unfreeze, blanch, cut off the cob and freeze dry? (My freezer is full and my Freeze Dryer should be in next week!)
@@MeowsTheTime sure...you didn't blanch before freezing your corn? Try a half tray with that technique to see if it works out. I often add things in with a load before I commit to a full load. For example, I had some frozen asparagus spears from Schwan's food. I added about 4 spears to an end of a tray and they came out really well. In today's load of green beans, I did a full tray of asparagus spears. We will use them as snacks, maybe even dipping in ranch dressing. Very yummy! Have fun and experiment with your new freeze dryer! I would have become a food scientist if I had one of them as a kid to experiment with!
@@lifewantstolive Thanks. I will definitely try. As far as blanching, no I didn't. I've always cut off each end and put in a vacuum bag with the husk and silk on. When ready to eat, we take out and thaw, then cut a slit in the bag and microwave a couple minutes per ear.
I just got 20 ears of corn. I blanched it, cut it off and put in the freeze dryer. It ran and my husband put an extended 2 hours on it. When I got up I went to get it out and the trays were very hot and it had burned all my corn. It smelled like burnt microwave pop corn. I am getting a call tomorrow from the technician at harvest right. I’m thinking that it was so hot inside that it may have damaged the circuit board and rubber gaskets.
I have watched a few of his videos, he doesnt say how long it will last in storage
Freeze dried corn powder for corn tasting chips
Have you tried the whole cob?
this is what I was hoping for here. 🙂
@@eileenniehaus5368 Fitting it within the limited height means we'd have to slice the cob narrow but I'll give it a try. Harvesting my corn soon.
@@eileenniehaus5368 Me too. Was kinda disappointed when it wasn't.
Edit--- I first grill the corn on the cob in my air fryer or outside grill, then cut it off the cob.
A rubber band between two fingers, going up and down on the cob seems to work faster for me
Well, now it's just freeze dried sweet corn. I thought you were actually going to leave it on the cob to try it.
Could you take it off the cob? Then grind it to make flour out of it
Nyra Krewson - That's what I plan on doing next time I get some. It should work just like it would with almond flour, etc. Also, jst think, cream of corn soup, yum.
Get some field corn for that. Sweet corn is meant to be eaten as itself.
I don't understand how 6min is a blanch and not a cook? I only cook my corn 5 min anyway?
Did you intend to reply to someone else? I didn’t say anything about calories.
@@sinnahsaint7869 sorry about that
No worries. I was just very confused. :-)
I would love a freeze dryer but it will never be in budget at this rate. I would like to see someone else come out with a freeze dryer that is in the dehydrator price range. For now I dehydrate most of my garden and give it away to those who don't have a way or can't preserve .
My electrical engineer husband says don't hold your breath. You would not want one from China. Harvest Right is a great machine! It's priorities. Harvest Right does have a lay-away program you know.
Unless you want a chinese made freeze dryer, a lower priced home freeze dryer is most likely not going to happen. Trust me, you don't want a Chinese made one. They are out there, and they are junk, just like most everything Chinese made. Low quality, low price and minimal quality control.
Hard to buy from you and reach the $100 for free shipping when so much is sold out. I tried.
Can you just freeze dry the Corn right on the Cob?
Yes it can be done as long as it will fit on the Freeze dryer rack. It might require some trimming
Missouri corn would have been better, but I may be a bit biased 😜
They all have different flavors and even though I was raised on Iowa sweet corn, it's not always the best
Try frying it????
kind of funny that you are using a different funnel than the one you sell.
This video was made before we developed them for www.freezedryingsupplies.com
We have the Medium freeze dryer, and I have been filling my treys nearly to the element above it full. Thus far, I have not had any issues, nor have the batches really taken any longer.
I think for corn, I put a total of 96oz of frozen corn from Kroger (Per Trey). We eat it like popcorn sometimes.
Ahh man, you didn't shake your hand like dad's do when they eat handfuls of peanuts. 😅
maybe next time😆
At six minutes the corn is not only fully cooked, but in my opinion it's over cooked. Two minutes at a full boil for blanching and maybe three minutes for cooking. Go past those times and you might as well just buy canned corn.
You do you!
Umm boiling corn for 6 minutes is fully cooked, not blanched btw
If you slide the husk off from the top those silks will come off with the husk.
Freeze dry some whiskey. Aliens style.
That's literally how long it takes to cook corn
Have You Ever Freeze Dried Coffee Beans Vanilla Beans Cola Beans Cacao Beans?
beans are too oily