Use and Care Manual

33
FOOD FREEZING TIME DRYING TIME TOTAL BATCH TIME
Apple Wedges* 9 7 24-28 hrs
Asparagus** 9 7 20-24 hrs
Avocados 9 7 25-26 hrs
Bananas 9 7 25-27 hrs
Beef 9 7 22-26 hrs
Blueberries (and the like)+ 12 12 48-52 hrs
Broccoli 9 7 24-28 hrs
Cheese (shredded) 9 7 20-25 hrs
Corn 9 7 24-28 hrs
Ice Cream Sandwiches 12 12 42-49 hrs
Grapes 12 12 46-52 hrs
Ground Beef 9 7 26-30 hrs
Ham 9 7 22-28 hrs
Kale 9 7 20-23 hrs
Lasagna 10 12 36-48 hrs
Milk 9 7 24-30 hrs
Peach Wedges 9 7 24-36 hrs
Peas 9 7 20-26 hrs
Pineapple 12 12 48-52 hrs
Potatoes*** 9 7 32-36 hrs
Shrimp 9 7 22-24 hrs
Sliced (pre-cooked) Beef 9 7 22-30 hrs
Sour Cream 9 7 40-48 hrs
Soup 9 7 40-48 hrs
Strawberry Slices 9 7 26-32 hrs
Tomato Wedges 9 7 26-34 hrs
Turkey 9 7 20-26 hrs
Yogurt Drops 9 7 20-26 hrs
*Not required: Dip apples in citric acid or lemon water before freeze drying.
** Not required: Asparagus can be blanched before freeze drying.
***Blanch raw potatoes before freeze drying. Otherwise, they will oxidize and turn
black when reconstituting.
+Blueberries, Blackberries, Elderberries, Cherries, etc.; pierce or crush before freeze drying
NOTE: Foods with excess sugar and moisture content, or with skins or shells, may
require longer freeze times, as well.