Freeze Drying Your First 500 lbs of Food - Recapping the First 50 Batches
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- Опубликовано: 6 фев 2025
- The first 50 batch series recap.
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First 500 lbs data spreadsheet link: docs.google.co...
Batch worksheet link: docs.google.co...
Cost of the 50 batches: $1350 for 543 lbs
Weight before drying: 543 lbs. (246 kilograms) Weight after drying: 130 lbs. (59 kilograms)
Power use: 1377 kWh
Bagged into: 121 pint bags, 473 quart bags, and 55 2-quart bags.
Starting your freeze dried food pantry. 100 Days: The first 50 batches - Freeze Drying Your First 500 lbs of Food
Start by asking yourself this question. Why are you freeze drying food? Knowing this should help you decide what you should freeze dry first.
I'm freeze drying because:
Just to freeze dry leftovers?
You want to make your own food for camping/backpacking?
For if/when the SHTF?
For a short term emergency?
You have your own garden and want to freeze dry the food?
You love Costco but don't have a family of 6?
You are good at finding the food sales but only have 1 freezer?
When you cook homemade chili just for yourself you make 10 gallons? Because you have 3 full freezers and are worried about power outages?
I'm going to start freeze drying from scratch, pretending that I don't have a rack full of freeze dried food.
If I knew then what I know, I would have freeze dried things in a different order. Maybe not, because I started freeze drying was because we had 3 full freezers, I was thinking of getting another one, and I decided I should buy a walk-in freezer instead. I started looking into walk-ins and realized they were expensive to buy (even used ones) AND expensive to own and operate. Then I found out Harvest Right was making home sized freeze dryers. One of my first thoughts was "I like Mountain House!" I have used their food for backpacking almost 45 years and we even kept some in our travel trailer, for just in case.
This list is about getting started on a 500 lb mixed pantry of freeze dried foods in 100 days.
(This may be a bit optimistic and perhaps it'll only be 400 lbs)
Goal of about 85 lbs per category. (100 lbs per category if we don't do the Meals/Dishes)
1) Meats:
2) Vegetables:
3) Fruits:
4) Dairy:
5) Grain / Starch:
6) Meals / Dishes:
Music: Far Behind by Silent Partner
Freeze dried food will stay fresh for many years and be ready and waiting when you need it.
We do videos showing how we are using our Harvest Right Freeze Dryer to freeze dry food for long term storage. (We have the medium size machine that we got in August of 2017) We talk about how to load and unload the freeze dryer, how to know if the food is dry, is it better to freeze dry raw food or cooked food, and do a few taste tests. Freeze dried food is also great for prepping or just for camping and snacking!
AFFILIATES & REFERRALS
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If you are thinking of buying a freeze dryer, please consider supporting us by purchasing through our link. It helps us and costs you nothing! affiliates.har...
We have the medium freeze dryer with the original vacuum pump.
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Amazon affiliate links to some of the things we have been using; it helps us and costs you nothing.
• Escali Primo Kitchen Scale amzn.to/3r8VqRe
• Etekcity Kitchen Scale11lb/5kg amzn.to/3K3ajhY
• Power meter amzn.to/3s4RVOr
• The New Artisan Bread in Five Minutes a Day: amzn.to/33NTPtt
• This is the scoop I "adjusted" (see video) for bagging amzn.to/3pdTB4J
• Silicone Square Cake Pan - Set of 2 amzn.to/2YvAp6L
• Teflon Tape for Impulse Sealers amzn.to/3pt2nMd
• Dial Thermometer -40 to 120 F 1-Inch amzn.to/3NElaja
• Parchment paper - We usually get our at Costco, but they also have it on Amazon amzn.to/3owy5qC or amzn.to/3Cw1WXL
• Corrugated Plastic Sheets we use in our freezer amzn.to/2YqAM2A
• Drill Bit 5/32" x 10" Extra Length amzn.to/3tEOvRx
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We are participants in the Amazon Associates Program, an affiliate program designed to provide a means for sites to earn fees by linking to amazon.com. As an Amazon Associate I earn from qualifying purchases.
For the 7 x 7 pans try the Dollar Store, that's where we got ours. (They were labeled 8 x 8 because they measure the top)
We have been getting our Mylar bags and oxygen absorbers for PackFreshUSA.com and have been happy with the products and service we have received from them. --They are not a sponsor, we just like their stuff.
Mylar bags: packfreshusa.c...
Want to support the channel? Buy me a coffee :-) www.buymeacoffee.com/DanZm
If you are thinking of buying a freeze dryer, please consider supporting us by purchasing through our affiliate link. It helps us and costs you nothing! affiliates.harvestright.com/995.html
First 500 lbs data spreadsheet link: docs.google.com/spreadsheets/d/1ieekdk5aH_2OWLUealeOLurU9_zl03BfFEg_qhAgcaA/edit?usp=sharing
Batch worksheet link: docs.google.com/spreadsheets/d/13DCB2hXo9_ZYrhIUicLk2IrEaQGszwbaJTcEH8wJxk4/edit?usp=sharing
I travel for work and i have a very restrictive diet ( AID diet ) I cant eat anywhere at all, I cant have garlic, soy or pepper and a host of other things that most people can have. So i got mine to freeze dry food for when i have to go on work trips. Its been a life changer having a harvest right.
That's a great use. They are much more useful than just for people using it for "prepping."
@@SchoolReports it never crossed my mind for prepping when i ordered it. i was doing dehydrated meals but they were very ummm bad for what i could eat. It was to the point i would travel and not eat for 3 or 4 days while i was on site.
@@jhippl I wasn't looking for prepping either when we started looking at the freeze dryers. For us it was because we had 3 large freezes full of meals and ingredients and lived in some fear of a power outage or mechanical failure. I started looking for a walk-in freezer, then realized that that wouldn't be an improvement, it would just be more costly to operate and maintain with the same problems. (And completely nuts because even used ones are not cheap) That's when we came upon Harvest Right. Now it's been just over 5 years and we still have 3 full freezers AND almost 50 bins of freeze dried food.
😳wow that's amazing , I do hope these video's continue because i find them so helpful , I can't think of anything id like to ask you to do other then bite sized snacks :)
Thank you so much for all the support!
@@SchoolReports your welcome
I for one truly value and appreciate all your details! This series will be used for freeze drying standards for MANY years to come. Thank you for all the efforts you’ve put in and shared with us. Excited to join you on your next freeze dry journey 💜
Thanks so much!
Have you ever freeze dried garlic? I noticed Costco has a huge bag of peeled garlic and wondered how it would come out if you sliced or finely chopped the garlic and ran it through the machine. 🤔
Some new foods I have tried:
Bulgogi with rice
Roasted Hatch green chiles
Yes those Costco chickens are such a deal I usually run four chickens through the machine twice a month.
I just picked up a bag of the Birdseye garlic chicken that you freeze dried and will be getting that in the machine too.
I am also going to go through my inventory of canned food and will be freeze drying soups which are near its best buy date. Have not done soup yet so that will be interesting as well.
I also decided to pick up some of that fresh dog food (like pet fresh), cubed it up and ran it through the freeze dryer for both long term storage and as an interesting treat on top of their normal food. Pet food companies are getting into the freeze dried act as well and have bags of freeze dried meat pellets which are meant to be treats...at nearly $20 a bag! No thanks. I can make my own.
Cannot wait for your series putting your food against mountain house and other of those companies.
Also I ❤ your shirts.
Earlier this year I did batches for mirepoix. Celery, bell pepper, carrots, and onions (they will stink up the machine) For garlic I used Dorot Gardens frozen cubed garlic. All the prep work done for you. I FD enough garlic to last a life time.😂Trader Joe's carries it where I live.
Thanks for watching. I love your screen name!
We have freeze dried the Kirkland Signature Minced California Garlic and we use it all the time, including in some of the things we cooked for this series. It is great.
I see no reason why the peeled garlic wouldn't work, I just haven't done it.
What more can one say, than THANK YOU!
At first, I blew by your video thinking 'this guy is off his rocker, that's way too much info' - Then we bought our Harvest Right, started our journey and I found myself searching for your videos as you cover just what I wanted. Weighing the trays before and after just makes so much sense and gives you the confidence that you have done things right.
I'm not going to record each batch, but I will capture the data for all my 'meal' related batches.
OH, and I download the batch worksheet - NICE!!
Thanks agian (Go Buckeyes!)
You're welcome, and thank you for watching and commenting.
I do collect too much data. I started doing that because different viewers/commenters were asking for different data. You end up with a lot.😁
For us, the only really NEEDED weight is the dry check weight, and it can be done on scratch paper and tossed afterwards. The weight data for adding the water back in is really useful. But (and isn't there always a but), having the worksheets saved in a folder could be useful IF we ever have an issue with a batch, or a series of batches, when it comes to supplies like bags or oxygen absorbers. We can track things back to a batch and find everything else in that batch. (simple lot tracing) Did you see our video about the time when we had a issue with some bad bags? The Freeze Dry Video I Never Wanted to Make ruclips.net/video/B0KUfoHuCk4/видео.html
Thank you for your videos - I have followed your weighing the trays and it gives you much more peace of mind knowing you have done everything to have dried food.
Thank you for all the lessons! I’ve owned my freeze dryer for 2 months.
Thanks for watching and commenting. Yes! for us too, peace of mind has been worth every extra minute of the "Dry Check" time. It's been amazing how much water has still been in a few items.
Help! I've gotten used to my regular fix of School Reports. What will I do without a new batch every 2 days?
Thanks so much for watching!
I'm trying to get back into getting the videos out. Right now I'm 16 batches behind on editing and posting the videos. (Mostly emptying the freezer of prefrozen blocks that have been waiting for the freeze dryer.) Batch 566 is in the freeze dryer right now.
Maybe a video every 3 day? Maybe short rehydrating video between the drying videos? Maybe do some live streaming rehydrating with Q&A?
I do have another smaller series planned; in fact I bought things for it 17 months ago!
This! ⬆️ yes! This was a long gap in videos and I’ve missed them. Need another series soon. 😁
Congratulations on the first 500 lbs, keep them coming!
Thanks.
Thanks for your videos! We have almost filled a bin with bags so far (also have about 30 1/2gal and quart jars). Have some shredded chicken in the freezer to start tonight. We've had our machine for about a month and it's been running more often than not. Wife wants to FD candy to sell and I want to make long term food so we "argue" about it quite frequently 😁. Love your videos!
I'd like to add that I've been measuring in grams as it is MUCH easier to convert back to add water and to get a more precise weight.
Thanks for watching. Great job on your freeze drying. We've found that having a goal or plan, any plan, has helped us to get more done.
I forgot to mention that the candy batches can be quite quick. With no need to defrost between batches and short times it's possible to get 3 loads of candy in 24 hours. The newer machine firmware even was a candy cycle. (we chose not to upgrade our firmware) We just did a couple quick batches of Laffy Taffy for kid one. Batches 564 & 565 - It'll take a while before I get the video posted.
really enjoyed your videos, I have alot of catching up to do on them. I have decided so far to separate my bins by food type. I have a bin started for meats, one for vegetables, I plan to separate breakfast foods also. You have given me alot of great ideas. Oh, I love your t-shirts. would love the recipe for chocolate drops you made. I will have to watch the video again and take notes. thanks for sharing your successes with us. I love the breakdown of each category with cost and weight.
Thanks! I will be will be putting up the recipe, it's on my desk but I forgot about it.
Right now, have sweet corn drying
I have 2 plots of corn, my freeze dryer will be running awhile
Good job, watched lots of your video but not all .
My root cellar is packed. And we eat a bunch.
Oh, sweet corn is SO good even when dry!
Love the series! You are the most interactive and well dressed RUclips person I’ve watched. Thanks for always answering questions and helping everyone along the way. Also love the t-shirts, perhaps affiliate links on some could help fund you. 😁
Thanks for all the comments and ideas.
@@SchoolReports just trying to keep you keeping on, many of us have learned a lot from you.
This is exactly the kind of nerdy freeze drying information I need! Thank you so much for the breakdown!
Thanks! And, nerdy as charged!
Hi. thanks for this breakdown. I have a brain injury and pretty new to doing this freeze drying stuff but on my third bin thus far. your series on this has given me a lot of guidance on how to not just keep making my skedi(haha) and breakfast skillets... I can't track all the data like you do but this really helps me understand the details and I'm happy I made the choice to purchase a freeze dryer. so thanks keep up the informative work!!
Thanks for watching and I'm happy to have been useful.
The most valuable component of your spreadsheet is the energy usage. Thanks for sharing.
Thanks. 😅
Just what I needed to see! This is a great Video! Just since this video was made, the cost of freeze dried food with meat has tripled!
Wow! I guess I should check the prices of the commercial products once in a while. 😁
I noticed you have foil insulation on top of your freezer. We learned that placing a simple camping pad on top of a chest freezer will cut down power consume by about half!
My freeze dryer isn’t nearly as efficient as yours. It’s very rare for a run to be only a day. Most of mine go 48-68 hours. Unfortunately I had to replace to circuit board in mine which updated the software- I preferred the older version which gave me more control.
Also, I’d love to see a successful run of orange juice. I have a couple cases I need to move out of my freezer 😁 my one and only other attempt ended with burnt bubbles.
Thanks. I never thought of using a camping pad. Did you attach yours or just lay it on top? I'll have to get one! I didn't have one, but I did have some of the silver bubble pad. (I wonder if number one child would notice a missing camping pad.🤔)
By any chance could you "downgrade" your firmware/software to the older version?
I'll do a new video showing our current OJ process soon.
BTW - Chef'Store has peeled Tri Tip for $3.99
Good Stuff. Thanks for sharing
So much like my husband!
I've really enjoyed watching this series. It made me develop a plan for freeze frying, so thank you very much for taking us along.
Thanks. Doing the series made us develop a plan for freeze frying too! We did the first 4+ years without a plan, it's better with a plan! Any plan.
We just found you! Great content and is giving us some great ideas.
Thanks for watching and for commenting!
🤣 I have to apologize for many of my older videos. In my focus to keep my older videos very short, most of my older, shorter videos are almost devoid of information! I tried hard to keep the videos down to less then 10 or 15 minutes, no matter what I had to cut out! (Like information!) Once people have done a bunch of freeze drying, the older videos do make a bit more sense.
Remember, I'm just another idiot on the internet. The #1 joke at our house is "But, I saw it on the internet!" I look at what commercial companies are doing. If they can do it, we probably can too. (with method adjustments)
"If you read it on the Internet, it's absolutely true!" - Abraham Lincoln
Great series-I have learned so much, your methods make sense. BTW love you t shirts!
Thanks!
Fabulous work! I’ve really enjoyed the way you’ve organized, categorized and explained everything!
😊 thank you
Thanks! And thanks for watching.
Well done
Thanks.
thank you very much for so super information about the freeze dryer and practice with, you are really perfect :) teacher. I just order my one -and waiting for 20 weeks - maybe ,when comme to me in UK.
Thank you Sir. I have some catching up to do. I do not watch any other FDing videos but yours. Your the best! Happy Fall Ya'll.🙂
Thanks for watching and for the the feedback.
You have done amazing work and I really appreciate you sharing all of it with us. You have a scientific approach & I like that. I have 2 questions. (Maybe you've already addressed them) First, what do you do if you realize, during a batch, you're not going to be available when the batch is done? Besides stopping the process & starting over & advancing to the current segment. I can't seem to adjust the schedule during a run. HarvestRight should have a sheet of tips for this & other items. I just keep pushing buttons until something acceptable happens. Do you have a video on this? The second question, have you compared the HarvestRight to the Stay Fresh & The Cube freeze dryers?
If I'm not going to be there when it's going to finish, I'll usually either do nothing and rewarm it when I get around to it (sometimes many hours after it has finished), or, if it's during the final dry cycle (the main drying cycle isn't adjustable) where I can add more time, I MIGHT add more time if it's not too much time and I think I will be able to be there for the new time. Most of the time I do nothing and just let it go to the holding freeze cycle. I am not there when the machine finishes A LOT of the time.🤣 Sometimes not until 12+ hours later.
I have never seen, in person, any other freeze dryer, but I have read what I can find on these.
Here is the list of Freeze dryers I know of: (If anyone knows of any others, please add to the list)
harvestright.com/ (only one I've used) All the others might be great, I've just never tried any of them.
p4lfood.com/ "The Cube" Same machine as the 4Patriots one? (Facebook page only a couple months old?)
4patriots.com/products/4patriots-home-freeze-drying-system - Maybe built by Prep4 Life? Looks the same.
stayfreshfreezedry.com/ - One person start-up import business? (Judging by the corporation papers listing a home as the Registered Address)
www.cuddonfreezedry.com/products/ - Big - Probably not really a home unit. At least 20 times bigger than medium HR
wmmachinery.com/products/freeze-dryer-for-home-use - Lower priced. Shipped direct from China?
www.labrotovap.com/portfolio-item/large-home-freeze-dryer-lyophilizer-for-sale/ - Knockoff? Even used some of Harvest Right web page photos.
www.usalab.com/freeze-dryers/ - Two models? Do they make them or rebrand.
Seems like if you are a gardener or freeze drying food like leftovers then the ROI is really good because you don't have the food cost.
About $3190 savings on these 50 batches. ($4543 vs $1350) ruclips.net/video/IRkac5wrCzI/видео.html More than enough to buy the freeze dryer.
Can you do videos on freeze-drying entire meals? Like mountain house (but better!)
How about this one? Rehydrating a Complete Dinner from Freeze Dried ruclips.net/video/B0Q5XUCBbiw/видео.html
I am working on a series where I will be comparing homemade to Mountain House. (It's been planned for a while. 🤣I bought the Mountain House packs 18 months ago.) I like Mountain House, but they have to cater to the largest percentage of people possible; sometimes that might mean the fastest rehydrating possible, or maybe a bit bland. I'm willing to give it more time for rehydrating and I want it flavored to my taste.
Evening y’all
Do you think it's better (less strain/work for the machine/cost effective $) to let "finished" food rest in the machine overnight til you can check it in the morning on the auto cold/freeze setting or add more dry time to the batch prior to going to sleep? TIA 🤩
I'm going to go with "It depends." 😇
I don't have data to back up my thoughts on this, but what I tend to do is look at how long it's going to end up being in the waiting mode. (sometimes we don't know because it jumps to Final Dry after I check) If it's only going to be a short amount of time, say an hour or 2, I would probably just add the time. If it's going to be 5 or 10 hours, I would probably not add time. With just the cooling on, our freeze dryer uses about 320 watts. With the cooling and vacuum pump it's using about 570 watts. And, with the cooling, vacuum pump, and tray heaters it's using about 1350 watts.
@@SchoolReports thank you for your input. I love your channel and your attention to detail;). Keep 'em coming!
Good information , impressive work and logistics.
This would be good for weight loss, very few calories per serving size.
What was the cost per calorie? How many total calories preserved in the first 50 batches.
Thanks for sharing
That could be good info. I didn't know the calories for all the food, especially the ones we cooked, but I could probably find a calorie listing chart that would give me values that would be close enough and fill in the blanks.
I love your videos for the details. I am a very literal person; I don't "intuit" information of this kind easily. I would love to see a video by you on the minutiae of the weighing and drying process. I have done two batches of blueberries and they are not working out. I am getting ready to try another batch and I will make sure that each berry is punctured. But... how do I check them, weigh them and then keep the FD going? Do I cut off the timer before I take them out to check? Do I open the drain valve to let the pressure off? How long does it take for the pressure to drop to get the door to open? How much time do I take to get them out, check them, do I weigh them, make notes, put them back in, do I reset the timer? how do I reset the timer and for what amount of time?, close the door, shut the drain valve? It's overwhelming to me and I just don't get it at this point. The sequence of checking the food is a mystery to me, especially the computer part. Perhaps you've already covered this in another video? If you have, please let me know which one. I hate ruining the food I'm trying so hard to preserve! Thank you!!!
I'd love to try to answer all of these questions, if I can. Could you tell me which firmware version you have? (The version number should be in the upper right of the screen when it's not running. - v something)
The version is 5.1.19. I’ve had it three weeks. I’m a computer geek, but this doesn’t seem like a computer issue. I understand the four main steps but altering those steps is beyond my pay grade! Thanks for any help you can provide!
@@lindamcham428 Thanks, now I know which version owners manual to consulate.
I have a 5 year old machine running version 2 point something and I decided to not "upgrade" Even if I wanted to I don't think I could go all the way up to 5 point anything, but I do have and read all the newer manuals so I can know what the screens look like.
I broke your comment up into pieces. If I've missed something or you have more please let me know.
1) I love your videos for the details. I am a very literal person; I don't "intuit" information of this kind easily.
Thanks
If you already know how to run a batch from start to finish, and you're happy with the results, AND you trust the machine completely, you could ignore all of the following. If you're just interested in doing a "dry check" by weighing the food, it's really simple. Wait until your machine shows the "PROCESS COMPLETE" screen, open the drain valve, (without touching any buttons) take out each tray, weigh it and put them batch in. Next, close and door and the drain valve. Finally, press the "MORE DRY TIME" button and let it run for at least 2 hours (you will be able to adjust the DRYING time on the screen) and then check the weights again. If the weight drops it was not completely dry, if there is no drop the food was dry.
2) I would love to see a video by you on the minutiae of the weighing and drying process.
I'll look to see what more I can add.
3) I have done two batches of blueberries and they are not working out. I am getting ready to try another batch and I will make sure that each berry is punctured.
Blueberries do take a very long time to dry. You can blender them, still delicious, just no longer berries.
4) But... how do I check them, weigh them and then keep the FD going?
Don't stop the machine when it says "Process Complete" Just leave it running.
5) Do I cut off the timer before I take them out to check?
The screen should be showing "Process Complete" when doing the checking. You can make it skip to that screen from The "EXTRA DRY TIME" screen by down-arrowing to zero.
6) Do I open the drain valve to let the pressure off?
Yes, open the drain valve to let air in to equalize the pressure.
7) How long does it take for the pressure to drop to get the door to open?
It only takes a few second for the air to come in and equalize the pressure to be able to open the door. In most of my videos I show it in real time. (and, actually the pressure isn't dropping when you open the valve, it's rising)
8) How much time do I take to get them out, check them, do I weigh them, make notes, put them back in
There is no real time constraint for weighing and restarting the batch, but it should only take a few minutes. When I'm not doing it for video, I usually take less than 3 minutes.
9) do I reset the timer?
Restart by using the "More Dry Time" button. But not before closing the drain valve and closing the door.
10) how do I reset the timer and for what amount of time?
That depends. I usually do at lease 2 hours, but sometimes many more hours if the food is cold or icy.
11) close the door, shut the drain valve?
Yes. Before restarting the machine.
12) It's overwhelming to me and I just don't get it at this point.
It's more simple than I make it look, I add extra steps due to my water paranoia!
13) The sequence of checking the food is a mystery to me, especially the computer part.
It can be as simple as a piece of scratch paper and noting the weights of the trays of food before and after the dry check. (see #1)
14) Perhaps you've already covered this in another video?
There is a bit of it in most of the videos, just perhaps not in the detail needed.
15) If you have, please let me know which one.
None specifically.
16) I hate ruining the food I'm trying so hard to preserve!
Ditto! Big time! That's why do a "Dry Check" of every batch.
@@SchoolReports Thank you VERY MUCH! I have printed this out and will use it to do my next batch of blueberries. I'm keeping my fingers crossed. Thank you again for your detailed reply.
I’m just getting into this and I’m looking to do my first batch this weekend. Do you recommend vacuum, sealing the mylar bags or just using the oxygen pack and sealing them? TY!!
What did you choose for your first batch?
Vacuum sealing removes MOST of the air out of the bags, (and my or may not crush the food) but without an oxygen absorber, will do nothing for future oxygen that gets in. Oxygen absorbers remove (or convert) the oxygen that is present now and going forward into the future.
I didn't know if you're asking about vacuum sealing instead of oxygen absorbers, and I'm not against vacuuming the bags, but If I were to do only one or the other, I would take the oxygen absorber only over the vacuum only. I have no issue with doing both except cost of the chamber vac, time (maybe a minute per bag x thousands of bags), and the potential of crushing some delicate foods.
I would always use oxygen absorbers for long term storage, even when vacuuming, because there is still going to be small amounts of air/oxygen between every particle of food. The oxygen absorbers will remove the oxygen exponentially better. Of course, both might be better. If the bag has a lower pressure on the inside vs the outside, there will be a pressure pushing the oxygen in.
The long term problem is permeability - oxygen and moisture ARE going to be going through the bag, slowly, forever. The better the bag the slower it happens. If you have oxygen absorbers in the bag they keep absorbing any oxygen that comes through. The oxygen absorbers we use are "guaranteed to absorb at least 180% of their rating". In one test we did they absorbed over 300% of their rating. The oxygen absorbers will take care of all the oxygen without any need for vacuuming. And with some foods if you vacuum it well, it would crush the stuffings out of the food, e.g. tomato slices, green beans or other delicate items.
I would love to do nitrogen flushing (and I will be soon) of the food when I open the drain valve, and when I bag, like the commercial producers do. It's really simple, I just need to find time and do it! Even with nitrogen flushing I would still add an oxygen absorber.
😀 ❤️ 🐸 😋 *
Mooo!
I hope you aren’t done doing videos yet
Not done yet! I already have 16 more batches of video on the computer waiting for editing and I do have another smaller series planned.