🥗Freeze Dried Vegetables🥗 Kale, Green Beans, Tomato, Potatoes, Carrots, Broccoli

🥗Freeze Dried Vegetables🥗 Kale, Green Beans, Tomato, Potatoes, Carrots, Broccoli

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hey everybody retired at 40 chances are
if you have a harvest right you’re a gardener and therefore you’re a gardener
chances are you have these vegetables on hand most of the time so today we’re
going to freeze-dry all kinds of vegetables we’re gonna do greens beans
potatoes tomatoes broccoli peas zucchini cucumber and carrots
probably the most common vegetables you’ll find in a garden if you’ve never
checked out this channel we do some freeze drying some cooking and you
follow me on my journey through retirement at the age of 40 if you are a
gardener and you have a harvest right more than likely you have an abundance
of one or all of these things at some point in the year if not more than once
a year me this is where the harvest right shines we eat a lot of vegetables
and we always have a big garden and it’s hard to keep things that don’t have a
ton of preservatives in them and wax you know whatever something that comes out
of the garden tends to spoil quite a bit faster than something that you buy at
the store these are the most common vegetables that you would find in a
garden and we’re gonna see what out of all of this tends to freeze dry and
rehydrate the best so for potatoes you want to blanch them
before you freeze dry them but I’m just gonna do a small batch of them and I’m
not gonna blanch him I’m gonna show you what happens if you don’t blanch them
for those of you that don’t know what blanching is you just give them a quick
bath in hot water boiling water I’ve got one tray left and that’s for
my kale or kale or any kind of greens really and I’m gonna shoot you straight
any kind of greens are not going to reconstitute well you put them in water
after they’re freeze-dried and they’re just gonna turn into a big pile of mush
so I’m going to show you what to do so get yourself a blender a Vitamix or a
ninja works the best because they kind of just pulverize everything and turn it
into a paste and that’s kind of what your goal is is to turn to a paste with
the least amount of water so you’re gonna get some water and just slowly add
water but put your greens in the mixer add just a little bit of water so I
learned this little trick from prepared to thrive who is a fellow youtuber and a
fellow freeze dryer and once I learned this trick from him I use it every
morning and green smoothies so another cool thing about the kale or any kind of
greens that you do like this is you can just you can pack this in like crazy
this this is three huge clumps of kale and it’s not even gonna fill one tray so
if you did a whole batch of kale I mean you could probably fit just a massive
amount in here it’s a great way to get nutrition easily and it doesn’t taste
like kale if you just sprinkle it on top of stuff kale doesn’t have the greatest
taste if you’re just eating it plain it’s also a good way to get your kids to
eat their vegetables the tough parts all done I’m gonna throw
these in the deep freeze and we’ll get to freeze drying okay we’re gonna go to
adjust cycle times and I think that we probably want to do around 10 hours for
the final dry it might take a little bit more just because some of that stuff is
real watery all right our food is nice and cold so we’re gonna hit start we’re
gonna hit pre-frozen and let that machine pre freeze for about half an
hour and get nice and cold and the kilowatt meter is reset to zero so our
pre-freeze is complete we’re gonna put our trays in it’s been just about 29
hours exactly I’m not sure if the ten hours we’ll totally dry this out, but we’re going to find out our kilowatt meter is twenty-one point
six nine kilowatt hours I really can’t believe that all this got done in twenty
nine hours it seems like it’s real fast definitely helps with the vegetables to
pre freeze them all of this stuff looks like it’s gonna store really really well
it’s real nice and light and airy now let’s see how it all here rehydrates
before we do that I’m gonna take this kale and put it into a bag this stuff
doesn’t tend to absorb moisture like some of the other stuff does just from
the air now that this is in a bag we can kind of smash it down into a powder and
what’s crazy to me is that this was I can’t remember if it was four or five
big bunches of kale and it just smashes down into that I mean just imagine how
much nutrition is just in that small little area alright I’ve got my
rehydration station all set up here and just from doing this as many times as I
have I can tell you that with vegetables they’re not going to reconstitute to the
point where they’re crunchy like some things that are crunchy like a carrot or
a green pepper it’s not gonna have that crunch to it but if you were putting
these in a soup or a stew or some other kind of recipe where it’s gonna have
moisture in it I can I can tell you they’re gonna turn out great so I’m
gonna go ahead and put these all in the bowls add water and let them sit for
about five minutes while i was waiting for these to
rehydrate i went ahead and threw these in a ziplock bag because around here this
won’t even last through our weekend I’m guessing we eat a lot of vegetables but
from a food preservation standpoint this could be depending on how big your
garden is this could be a month’s worth of stuff out of your garden and for 2
dollars and 50 cents on electricity this could last you until the next year until
you’re ready to pull more out of your garden all right it’s been a little
under 5 minutes some of this stuff could use some more time but some of it’s
actually ready right now I’m gonna go ahead and pull out the ones
that are done the peas are definitely good they are
the potatoes I always curious about because we did not blanch them and I
wanted to see what would happen if you didn’t blanch them and they really just
turn almost like a purple color and they don’t turn black they might once you
cook them but really I’m sure they taste just fine it’s more about the aesthetics
of it the cucumbers are very good they’re a little bit spongy but
depending on what you’re using these for if you’re throwing them in a stew if
you’re throwing me in a stir-fry or something like that you know that it’s
gonna turn into that that consistency anyway tomatoes are the same way real
spongy as are most of these that were doing today they just kind of get a
little bit spongy zucchini is very similar to the to the cucumber texture
as with the green peppers and the carrots you can almost hear them broccoli is taking a while to absorb
that water now I would say the broccoli is probably the worst out of all of it
it’s still pretty crunchy but I think given some time it would it would be
just fine I think vegetables are one of the best
uses of the harvest right they all they all tend to do pretty well I’ve learned
a few things today hopefully you have to feel free to leave some comments for me
in the comment section or some suggestions if you have some tips this
is retired at 40 remember to live life simple I’ll catch you next week

24 thoughts on “🥗Freeze Dried Vegetables🥗 Kale, Green Beans, Tomato, Potatoes, Carrots, Broccoli

  • Tom Clarkson Post author

    Great video. Vegetables turn out so well in the freeze dryer. I can't believe we ever bottled/canned. When we rehydrate and cook them, the flavor and texture is sooooo good. One thing we want to do more is meat/protein. Have you done meat yet?

  • Jamie Nelson Post author

    Interesting. I like the idea with the powder out of leafy greens or even microgreens. Have you ever made potato chips or crunchy beet chips?

  • aussietrevor Post author

    I dehydrate kale in dehydrator to achieve a similar  result  A  much more cheaper method  The loss of water base vitamin nutrients
    content  unknown The mineral content remains the same 20 times more concentrated   This
    should compensate for loss of water based vitamins As freezing destroys the plant cell structure I blanch all vegetables  B4 freeze drying this helps to solve this problem. Then cool in cold water Also helping to maintain colour brilliance of vegetables
     Blending in my Ninja the powder can be added to soups or smoothness If you purchase Frozen vegetables  from the super markets you can leave this step out You will not know the contaminants  this way  Growing you own vegetables is best you can control the nasties

  • Atlas Painting llc Post author

    You mentioned blanching the potatoes prior to freeze drying. Would you do this prior to slicing? Thanks and keep these videos coming! Love them!

  • mary CBS news jane Post author

    blanch broccoli first.It dehydrates much better.I powder tomatoes to thicken up bottled sausesinstead of cooking them forever.I also use tomato powder to make tomato paste

  • Shane Clements Post author

    Novices question. Could you steam the veggies to rehydrate them without overloading the h2o or do they really need to be loaded into a stew, stirfry or pie etc.

  • Vitality Home in stead Post author

    why not powder after fd. then you don't have to add any water. just a thought, Id love to hear if you have tried that. love the FD videos1

  • Pamela Sierzan Post author

    Awe, I was hoping the consistency of the vegetable would stay the same. Have that crunch. I'd like to have the tomatoes and lettuce all year round, to make salads. So with the potatoes, can you then make mashed potatoes? What about root vegetables? So they have that crunch after freeze drying? Like carrots, radishes? Thank you.

  • Teresa Bannister Post author

    I use fruit fresh on my potatoes. I soak the potatoes in fruit fresh. Instead of blanching I steamed them.

  • James Bach Post author

    Would have rather seen more about what they taste like dry than reconstituted. Are any of them good dried or not?

  • Retired at 40- Live.Life.Simple. Post author

    I actually like most of these dried better than cooked or raw. The beans are awesome. We like to keep a bag out to snack on during the day. We also like to cook the potato slices and season them and they are like healthy potato chips.

  • Brian Lewis Post author

    Have to thought about doing videos on your favorite stews, soups or leftover meals that you've freeze dried ?

  • Miriam Sevy Post author

    I would recommend saving all the scraps and freeze drying them to use for a veggie stock.

  • Gary Anderson Post author

    freezdry kale first then grind up. Once you add water your back to that same consistency. Easier to that way. I also just add the kale dust to water ever dish I am making and it reconstitutes in the dish.

  • Michael Campbell Post author

    Would it come out differently if all where cooked before freeze drying as that would be better for prepping so only have to boil and add water not rehydrate then cook?

  • Paddyandpoppy Post author

    Hi, have you Freeze Dried Garlic? If yes how did you go about it? We set our Harvestright up yesterday and are looking forward to using it. Great videos very informative.👍🏻

  • Angela v Post author

    Ive found my new favorite channel. Have you tried putting any freeze dried items in a pressure cooker?

  • Deb Peplinski Post author

    why would you not eat them freeze dried? or use them as a dipper…

  • cultclassic999 Post author

    Vegetables lose their crunch because on a home freeze drier like this, the freezing process is slow. When you freeze something slowly, ice crystals grow. The slower the freezing process, the bigger the crystals. The crystals break the internal cell/fiber structure of the vegetable. So when you reconstitute it, they become mushy.

    Commercial freezing process use rapid freezing techniques, like halocarbon immersion, blast freezing, contact freezing etc. So the veggies are frozen in seconds, before ice crystals have time to grow. That's why a bag of store bought frozen beans remain crunchier than some you froze yourself.

    Can you freeze dry some store bought frozen veggies and see if it fares any better?

  • Ang Cox Post author

    i need help lol i freeze dried tomatoes but when they finished i opened the door and water came out like the machine defrosted while the tomatoes where in the machine and the tomaotes are mushy what do i do

  • Vertigo Bear Post author

    Can you freeze dry store bought frozen vegetables? 😊

  • Nanna's Cookies Post author

    Have you tried zucchini chips? Salted, raw slices, eat dry. Really good, I think.

  • diymark Post author

    I've seen what appears to be freeze dried green beans as snacks at the health food store. Ingredients are the beans, tapioca flour, and spices. You eat them dry. Have you tried to make something similar? Any suggestions? Store bought ones are crunchy and tasty. Thanks! Keep up the great work!

  • Elangovan Mani Post author

    very informative, good job

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