Love this channel. I an 85, I often don't go places because don't like to eat in fast food places. You have inspired me to do more picnic type things.

How about useing the leftover mandarine orange dust for baking or smoothies?

Broccoli and cauliflower always has to be blanched before freeze drying. I haven’t done prefrozen ones, always fresh. But I blanch them first. They turn out great.

What about it thickening when in the fridge>

I like the idea that School Reports KZbin guy does, with weighing until it no longer loses weight. It has prevented loss of stored freeze dried food. I haven't found anyone else that uses this method of varifying dryness.

One other thing, think about the aroma of the food you are preparing. Some aromas linger for a long time and other people may not enjoy that. Thank you & keep up the good work! Love your videos!❤

Really great informative video, thank you for all the info

No problems with using mayo?

Living vicariously through you! Love you scenic drives ❤

Whether intentional or not, I love your sarcasm! Lol! Thanks for making soup.

Curious if for long term storage you use Mylar bags or canning jars?

The problem I see by adding too much water is that the meat is losing all of its seasoning when you strain it out.

Just ordered a HR freeze drier. Your videos are inspiring. If you don't mind me asking, were you an educator? You present information very methodically.

I just got a freezer and really, rehydrate for me is just like making chocolate milk. Put as much as you desires. Some people use spray water, which I like. I also learned that you can buy a moisture wood thermometer, so no taking things in and out. Another think I liked was that you can measure how much water was drained and divided by the amount of product dried. That will give some people a idea of how much water to use to rehydrate if they care that much. Anyways you do your way girl, don't let people bother you in how you do things.❤

I have some freeze-dried eggs I want to use. That's for telling us the mixing proportions.

Just binge-watched your whole freeze dryer playlist...your intro & videos help soothe my soul (I'm pretty nervous about what is coming up in the US). I just thank you & Jim for sharing!

We were there the end of October after they closed but before the snow. What an AMAZING place!

Was the broccoli/cauliflower cooked or raw? Maybe that makes a difference, I dehydrate these veggies…..and they turn out, sometimes I make a powder and add cream and chicken broth for a cream soup.

Couldn’t get my battery operated sealer to work so I had my son and DIL come over to see what I was doing wrong. Well they couldn’t get to work right either. They had ordered one and loved it. I guess I was sent a lemon, even if it seals it come UN sealed shortly after. I am a big canner have canned for 47 years and will just stick to the old way. I do love my freeze dryer it works great. After four loads it stopped working so I called the company they said it needed an up date that I needed to down and put it on a stick. I told her I haven’t a clue on doing any of that. So after paying thousands for my freeze dryer I had to pay $10.00 to have them download the up date and send me in the snail mail. When I received the stick and put into my Freeze Right Mac it only took maybe 2 minutes for the update. Glad to have that working properly but that sealer needs to go to the dump.

if I could give you an extra thumbs up for the intro, I'd sure do it!!! love you guys...

I so needed this peace today...thank you both!

I loved your unscientific videos! No math!

I have ckd and I can’t eat the cheese and ham, what other ingredients would be easy to do?

Here in Australia, when travelling the outback, many people will carry a satellite phone - also an EPIRP for sending a radio distress signal if needed. Just a thought from a retired remote area teacher :-)

Have you done a video yet on how to make pemmican it would be a great addition to your food survival kits it lasts for years in storage

If your home uses a gas tank it will more than likely be filled with propane gas. You can buy propane cylinders for portable stoves but, you should check to see if it configured for propane , butane or natural gas. It's all about the gas to air mixture.

This was hilarious, love you two, your sense of humor is great, Jim may have fell over laughing, and so did I. You two are so cute. I appreciate that you try these things that are so different than the healthy stuff😂

everything about you reminds me so much of my grandmother. Your style, enthusiasm, and sense of humor specifically

Freeze drying processed foods? Gross.

Why didn't you just seal some water in sealer bags?

Hi loved the video but I have a question about how long this will stay shelf stable being it has fat in it. And another question wouldn’t be can I freeze dry, sour cream, coffee mate, heavy whipping cream, milk, butter. Ty for your help.

Beautiful! Thank you.

I’m from Vegas and now living in SWFL. Servers work hard to make sure that your dining experience is a good one. I am part of four couples that dine out on Christmas Eve every year. Each couple tips $100.00 to the server in cash. It’s always a surprise to that person when they open the envelope that has a holiday card and the money.

I thought freeze dried foods last until 25 years but now you're saying that scrambled eggs only last two years?

I have a simple technique to freeze liquids. First, take a Ziploc baggie and pour the liquid in it, so that it is no taller than the freezer trays. When you've got about four of them, put them in the freezer to freeze solid. Then take them out, cut them open with a scissors and lay them on the trays, and they can even overlap a little if needed. That way you don't have to lift that tray up into a freezer or walk with liquid in a tray. That's an accident waiting to happen this way you have solid chunks of liquid that you set on the trays and put in the machine.

You're going to need to put a little pair of scissors in there to open up your water and also your food bags

You are so kind to do the math for the person barking. My mom told me about your you tube channel and I’ve been a fan since the first video I watched. I appreciate you sharing your knowledge with the rest of us.

I didnt know you had this web site. I love Rose Red site.

Just now seeing this but man, your one smart lady! Thank you

Perhaps it would be less expensive to purchase small mylar bags, fill with 1/2 cup or 1 cup of water, etc. and seal? Problem sealing liquid? Freeze first or use ice. Thanks for your practical approach!

Thank for the ride! i am from(Canada) and it was beautiful scenery very different from here.. it look like a very dry area with a lot of rocks... i could notice red ground serrounding you .. I dont see that often... i like to travel... and it was very interesting..

am an rrh subscriber occasionally going to trailgrazers. have lived in Denver since the 70s but am an Oregon native. grew up on the very eastern edge of Oregon on small diary farm we only had 1 vacation [4 days] all the time i was growing up. we went to the coast and visited family in the area. only got to the coast for 4 hours it was cold, windy, foggy, we visited some WWII battlements that had had guns to defend the coast from a possible invasion, was so happy to see your video of sunny beaches. tide pools etc. as an old [74 yr] [STRAIGHT] farnboy i can do plumbing, electrical, carpentry i do pressure and water bath canning, use a sewing machine and until my arthritis got so bad i crocheted, i love watching rrh 11

Pam, have you tried separating the eggs and beating the whites before mixing in the yolks and milk? I almost always beat egg whites for all recipes that use eggs. It makes pancakes super fluffy, and cakes are really great with beaten egg whites. I make egg white bread with beaten egg whites and no flour.

Harvest Right sells dividers of various sizes, your finished product is in your preferred serving size. I have them and love them. I can do individual eggs, meat sized for a sandwich, and a couple in between sizes.

I have a gallon jug that catches the water from the FD machine. I wonder if I measured the amount of water and divided it by the number of servings dried if it would give me a fairly accurate measurement of how much water to rehydrate each serving. I tried weighing before and after but often forget to weigh before. I need a sticky note on the door of the machine. lol

Why wouldn't you use boiling water for the cooked foods? Wouldn't it rehydrate faster and possibly better?

Check out Dan Hyde's "School Reports" You Tube channel. He weighs his trays when the FD cycle is done, then puts them back in for another two hours of extra drying time. Then he weighs them again. If the weight of each tray is within one gram of the first weighing, he knows that all the water has been driven out. Otherwise he'll put them back in for still more drying time. He also uses little kitchen thermometers stuck into the food to make sure they're all up to temperature before he takes them out, to make sure they won't attract condensation.

Right now is soup😂😂😂 makes me laugh

The qu in Yaquina is pronounced like it is in "quick". Glad you had a good time.

❤❤