Can I Freeze Dry Food Using My Home Freezer?

“Hey there! I’ve been trying to get more into food preservation at home, and I’ve read about freeze-drying food and how it can last for years. I’d love to do it myself but getting an expensive freeze-dryer isn’t really in my price range right now. Is there a way I can freeze dry food in my home freezer? Maybe it’s slower or less efficient, but I’d love to give it a try if possible!” Thanks, Ashley, Melbourne, Australia.

Can I Freeze Dry Food Using My Home Freezer?

Hey Ashley! I hear you, buying a freeze-dryer can feel pretty overwhelming, especially when you’re just trying to get into preserving food from your own kitchen. The short answer is yes, you can freeze dry food in your home freezer, but… it’s not the same as using a more professional machine, and it requires a bit more patience (maybe a lot more patience if I’m being honest!). That said, it’s a fun, inexpensive way to try your hand at it.

Let’s walk through the process together, so you can get the best results with what you’ve got at home. I’ll also explain a few tips for ensuring the food comes out as dry and preserved as possible.

What Is Freeze Drying Anyway?

Before we dive into how to do it in your home freezer, let me give you a quick rundown of what freeze-drying is. Freeze drying removes the water content from food by freezing it solid and then using a process called sublimation to transition the frozen water directly into vapor. This way, the ice never turns into water again, preventing spoilage and mold growth.

With a fancy freeze-dryer, this is done using a vacuum and heat, which happens super fast. At home, things move a little more slowly, but in essence, you’re trying to achieve the same goal: pull out all that moisture while locking in the nutrients and taste.

How to Freeze Dry Food Using Your Home Freezer

Let’s get into it, Ashley! Here’s the simplified version of how to freeze dry using your regular ol’ freezer.

1. Prep Your Food

The first step is getting your food ready. This part is not too different from canning or freezing other foods. Choose fresh fruits, vegetables, or even cooked meals that you want to preserve. Some popular choices are:

• Strawberries
• Bananas
• Apples
• Carrots
• Cooked rice or pasta
• Soups or stews

Cut your food into small, even pieces — this is key because the smaller the pieces, the easier it will be for all the moisture to escape. Think about slicing apples or bananas into thin rings, or cutting chunks of meat or veggies into bite-sized portions.

2. Flash Freeze the Food

Spread the food in a single layer on a baking sheet (make sure they aren’t touching each other if you can help it) and stick the entire sheet in the freezer. This step is called flash freezing, which ensures the food freezes individually instead of clumping together. Leave it in there overnight at least, until it’s rock solid.

3. Leave It in the Freezer for the Long Haul

Here’s the waiting game part, Ashley. After the food’s flash frozen, you’ll want to keep it in the freezer for about 1-3 weeks. Yes, it’s a long process! This is where the process at home takes so much longer than with a freeze-drying machine, but patience will pay off. The idea here is that with time, the water in the food will sublimate and escape into the freezer’s environment as vapor.

4. Check for Dryness

How can you tell when it’s done? The food will feel dry and crispy, almost like Styrofoam. Cut into a piece and ensure there’s no moisture left in the middle. If there’s any dampness, pop it back in for a few more days. For starchier foods like rice or thick soups, give it lots of time since dense foods can hold onto moisture more stubbornly.

5. Package It Properly

Once you’re sure the food is completely dry, you’ll need to store it properly to keep it from absorbing any moisture (or worse, getting freezer burn). Airtight containers are great, but I also love using vacuum-sealed bags if you’ve got one of those handy machines around. Throw in a moisture absorber (you know, those little packets that come in shoe boxes) to help if you’re planning on keeping the food for a while.

What Foods Freeze Dry Best in a Home Freezer?

Freeze-drying works better with some foods than others, especially when you’re doing it in a home freezer. Fruits like berries, apples, and bananas tend to work well because of their high water content. Personally, I’ve had success freezing herbs like basil and oregano as well.

Foods that are dense or oily, like avocados or peanut butter, are going to struggle in this process. They’re not great candidates for home freeze drying, simply because the oils in them don’t evaporate like water does, leaving you with sticky, weird results.

How Long Does Freeze-Dried Food Last?

This is where freeze drying really shines — freeze-dried food, when done correctly, can last for years! You can expect most fruits and vegetables to stay good for about 10-15 years if stored properly. Meals and cooked foods can last just as long, though once sealed up, it can be easy to forget just how long they’ve been waiting in your pantry. (My personal tip? Write a “freeze-dried date” on the bag or jar, that way you know for sure.)

Does the Home Freezer Method Work as Well as a Freeze Dryer?

Now, I won’t sugarcoat it, Ashley — using a home freezer to freeze dry is not as efficient or fast as using a commercial freeze-dryer machine. The main downside is the time it takes. A home freezer might take two weeks or more, while a regular freeze-dryer can process food in about 24-48 hours.

The other issue is the final product might not be quite as dry. Commercial machines achieve much drier results by creating a vacuum to pull moisture out, while most home freezers lack that capability. If you don’t store the food well after freeze-drying, it could spoil faster due to that extra moisture hanging around.

Home Freeze-Drying Shortcuts and Tips

There are a couple of tricks you can try to make the process a little easier or quicker:

• Use a fan: If your freezer has the space, placing a small battery-operated fan inside (obviously something cold-safe) can help speed up the evaporating process.
• Lower your freezer’s temperature: If you can adjust your freezer to its lowest setting possible, this will speed the freeze-drying process slightly. Cold temps stop water from pooling back into the frozen food.
• Try Dry Ice: Some people use dry ice for a homemade freeze-drier for small batches of food. Place dry ice in a cooler with your food and let it sublimate — just be careful handling the dry ice itself!

Common Problems to Watch Out For

Here are some possible hiccups (that I’ve definitely run into a time or two) to be aware of:

• Food Still Feels Wet: After weeks in the freezer, your food might still feel damp in the middle. Check if your freezer is cold enough — the temperature should be around -18°C (0°F) or lower. If the food is still partially frozen, but streaky with wet spots, give it more time.
• Freezer Burn: In some cases, food can get destroyed by freezer burn, which just gives it a funky taste. To avoid this, make sure the food isn’t exposed to near-freezer air for too long.
• Mold After Packaging: If your food isn’t fully dry when you store it, molds and bacteria can start growing. Make sure the food is completely dry and crisp before packaging. Better safe than sorry!

Why Consider Freeze Drying at Home?

Even though using your home freezer can take a while, it’s a neat, low-cost way to test out freeze drying without having to invest in expensive equipment upfront. Once you’ve got the hang of it, Ashley, homemade freeze-dried meals could come in handy on a camping trip or stashed away for emergencies. Plus, it’s satisfying to see all the food you’ve preserved in one go!

Final Thoughts…

Ashley, thanks for sending me in such a great question! I love that you’re interested in trying something new with food preservation at home. Honestly, while freeze-drying using a home freezer requires more patience than using a professional machine, it’s definitely doable with some dedication. And you get to experiment with the foods you like and see which ones work best! Trust me, when you open that package of freeze-dried berries in a few weeks, all those hours of waiting will be worth it.