Freeze Drying and Powdering Chicken Bone Broth

This was purely an experiment, but it turned out fantastic. We freeze dried some of our home canned chicken bone broth then powdered it to replace the commercial bouillon powder in our pantry. No salt, no chemicals, no preservatives--simply wholesome goodness fit for our food storage needs.
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[@T_Barb]

You’re amazing. When I was young they still had home-ec classes. I remember not wanting to take it but it’s one of those classes I look back on so fondly and with more gratitude than all others.

[@RoseRedHomestead]

That is very interesting! I hated Home Economics. I was raised in a very large family and already knew most of it. It was science class that I loved! LOL

[@MeowsTheTime]

I loved Home Ec class. I was so very proud of my homemade wrap around skirt until I walked into a friend's house and they had the exact same material as their bathroom drapes... :( lololol oh the horror! ha

[@masonhamlin3921]

@@MeowsTheTime Love your story! Miss those days.

[@sharonowens1848]

@@MeowsTheTime. That same thing happened to me in high school🤦‍♀️

[@neilmunro6683]

Hi Rose Scottish Chef CALLING!!! Great video.. Just a thought!! Would reducing the water by boiling your liquid stock speed up the process?? also after reducing the liquid content by boiling, would more fat be removed, if you put the reduced stock in the fridge to cool, remove any solidified fat by scooping it off. Stock can of course be reduced to a vegi might/ mar mite consistency through the boiling process.. "less is more" This presentation was outstanding and very informative.. Wanted to scream at the monitor YES YES.. Kindness your way.. Neil Lochness Scottish Highlands.

[@RoseRedHomestead]

Thank you and love your comments. Yes to reducing the water through boiling, and yes to refrigerating the stock to remove the fat. Some viewers report doing that and then dehydrating it instead of freeze drying--I was pleased to know that would work.

[@MaryWehmeier]

Pam, the fats in the powder are going to take longer to reconstitute. I'd give it 5 minutes as a norm. But vs the Knorr and all the salts, I'll take yours first every time. We're saving for our own freeze dryer now. Thanks.

[@RoseRedHomestead]

Correct. I tried to minimize the fat that went into the bone broth in the first place, but obviously complete elimination is impossible. So glad you are saving for a freeze dryer! That is fantastic!

[@patti6194]

@@RoseRedHomestead have you tried either using a gravy separator or chilling the broth and removing the fat layer from the top? If you're going to freeze dry it, the chilling method would even have you part of the way toward your goal. Hmmm, I wonder if chilled would even be better than room temp two ways, because chilled it jells (gels?) and would then be lumpy and have more surface area. There's another experiment for you, Pam!! If we keep going at this pace thinking of new experiments for you, you're going to have to retire so you can be a scientist full time. And on the days you look back and think maybe your cushy desk job (bahaha) was better, instead of being a mad scientist, you can be a Mildly Indignant Scientist. Ba dum tiss! I'll be playing here all week, don't forget to tip your waitress.

[@ceepark114]

It is so amazing how small your finished powder came to when you started with 4 quarts! This will free up lots of room in pantry and jars to be used for other things. I'm going to try this.

[@RoseRedHomestead]

Yes, it does! I love it for that!

[@marthaadams8326]

Great video: the more you can empty those jars, the fewer you have to buy for other things. I have done this by cooking down my broth until a lot less and then f.d. it. Not quite sure, so I keep it in a small jar in the fridge - have done veggie broth, chicken broth, and mushroom broth (yes, there is such a thing). Almost all of the commercial brands have something in them that is a chemical, not food - even the mushroom. And, so now, you have 4 quart jars back to use. I love my f.d. and the cost has long since been paid back to me. And, I know where my food comes from.

[@RoseRedHomestead]

That is great. Thanks for sharing.

[@donnarodriguez4755]

OMG - you had me laughing after you read all the ingredients. Your comments are so spot on. Love your videos. Thank you for doing this video as we've been trying to figure out if we can do the same. Bless you!

[@RoseRedHomestead]

You are so welcome! Thanks for your comments.

[@drumarks6638]

Bravo! What a great video! Don't tell my other subs, you're my favorite.

[@RoseRedHomestead]

Wow, thanks! I won't tell! LOL

[@lisaedgington3919]

So happy for you & your experiment! Wished the freeze dryers were more in my budget. This is just amazing! Congrats! ❤️🌹

[@RoseRedHomestead]

Thanks so much! 😊. I wish they were less expensive as well! It took us 5 years before we felt we could take the plunge!

[@lisaedgington3919]

@@RoseRedHomestead I know it took y’all a bit before you purchased 1 as well. This an investment most definitely. Maybe some day for us as well! I just found out a Rod bit last night… there’s a young lady here in our hometown wondering if she could water bath green beans. People we’re gonna bing their opinions & of course I did too as I’ve known her since she was a little girl. One thing I did NOT know(I don’t think) is that Gauged canners have different psi’s than weighted canners! My mother in law & sis in law use gauged canners & I use a weighted canner. We all 3 do 10lbs psi. Ball blue book says 11lbs psi for gauged canners. Is there a specific reason & why for same elevation? Thanks so very much! ❤️🌹

[@RoseRedHomestead]

@@lisaedgington3919 Weighted canners have only two or three choices--5--10--or15psi. Gauges have a range from 5 to 15 in 1psi increments. We live at 5000 feet which the USDA says requires 13psi, so for a weighted canner I would use the 15psi weight, but for my gauged canner I can hold the pressure at 13psi. So if the USDA chart says 11psi for your elevation, you should use the 15psi weight unless you have a gauged canner.

[@lisaedgington3919]

@@RoseRedHomestead I have a weighted canner. That’s what I’ve always used. I just feel safer w/them for some reason. Plus there’s no monitoring the gauge constantly. I do a 10lb weight on most all of my pressure canned goods. Ky is 750ft above sea level. Once again thank you so very much sweet lady! I just can’t tell you how you’ve truly helped me this year! Like I said before… ive canned for 40+ yrs but never really truly understood things as much till this year & your gracious help & generous knowledge you share w/us! Once again… thank you from the bottom of my heart & my hubs full tummy!! 😂😉❤️🌹

[@RoseRedHomestead]

@@lisaedgington3919 LOL--you are so welcome. If your elevation is 750 ft, then the 10psi weight is correct for you! Cheers!

[@angiehomeschoolmom3269]

Very informative video! Thanks Pam! I've learned to take my bone broth making to the next step...using the bones to make my own bonemeal for the garden. I pressure cook the bones after I've removed all the meat for about 90 minutes to make sure they're soft enough to put into my blender. (I've also used a meat mallet to pulverize it, but that's way more work and I can't get a fine mush). Then I dehydrate the bone mush. Once dried, I put it through my blender to powder it again. For 1000s of years animals died and decayed on the ground. It was one of God's natural fertilizers. Now I can make my own with the bones that normally would go in the trash once I'm done making broth.

[@jillkeller1878]

OMG! You are brilliant! I make bone broth for wholesale distribution and am trying to figure out what to do with all the bones...(60-120# week) The Broth simmers for 40 hours so I'll see if they are soft enough after that. Who doesn't need bone meal??? Thank you!

[@riegeurs7865]

Such a good video.love the simplicity of a freesdryer. I first cool my broth and take of all the fat and then simmer it down to almost !! a sirop and then dehydrate it and powder it in the vitamix.Ik works great,but a lot more work.And it stays powder and doesn’t stick together. Keep up the good work,looking forward to your next video.

[@RoseRedHomestead]

That is so good to know. Thanks for sharing!

[@kristinduckworth332]

I was going to ask about using a standard dehydrator. Thanks for the tip.

[@samanthas9875]

Rie Geurs The fat is important as it gives taste to broth...

[@riegeurs7865]

@@samanthas9875 I just keep the fat in a jar in the refrigerator and use it when needed to make broth,very easy.

[@patriciasweet9102]

Oh your experiment turn out great. Wow you are truly rich now. What a healthy drink over the winter. Guess I am going to have to play with my dehydrator once again. Thank you for sharing all your experiments. Lucky I found both of you.

[@RoseRedHomestead]

We are glad you found us as well! Several people on this thread have commented on how they use their dehydrator for doing this as well. I was so pleased to learn that!

[@lechatbotte.]

The thing that bothered me about the knorr is that it’s all salt and sugar. MSG( here comes the haters lol) is in a lot of things and not bad. I’ve done the research, but like you said, WHERE’S THE BEEF. That freeze dryer is looking better all the time.

[@RoseRedHomestead]

I agree! i keep thinking of new ways I can use the freeze dryer to process food safely. It has been very fun.

[@RoseRedHomestead]

@Kmann ! Such a good question! Sometimes the mix of spices is proprietary so they don't want to give away their secret. Natural flavorings are those that occur in nature as opposed to lab-made flavors that are chemicals made to taste and look like natural flavors.

[@karmelicanke]

MSG gives me terrible headaches, some people get migraines from it. One woman at church collapsed and the only thing she had consumed since the day previous was coffee from a local chain. The coffee shop under threat of being sued for the woman nearly dying, finally admitted that their coffee and everything in the shop contains MSG. For some people, it is a health hazard.

[@lechatbotte.]

@@karmelicanke yes some people have issues with many substances. MSG is a natural substance and is in so many products you would be surprised. It maybe the amount for some or a combination of substances. I’m allergic to just sop I understand that.

[@karmelicanke]

@@lechatbotte. I appreciate your comment. Thanks

[@karmelicanke]

Either the manufacturer waved a slice of beef over the pot of 'bouillon' or the steer walked through the chemical bath with its boots on! Making your own powdered bouillon is the only way you know what's in it and safe for eating.

[@RoseRedHomestead]

LOL--that is so funny! Thanks. And I agree.

[@FallacyAsPraxis]

Pam, more details on the freeze dryer, please.

[@RoseRedHomestead]

You can check out details on their web page--there is only one brand available at present: Harvest Right. Ours is the medium size with the oil-less pump.

[@janwormuth9739]

Have you thought of freezing the bone broth in ice cube trays and then putting the bone broth ice cubes in the tray to freeze dry in the freeze dryer?

[@menamcc8788]

Wow, you're amazing❤❤❤

[@bootlegger4267]

I noticed you have the new vacuum pump . Do you know of any maintenance for this pump I can't find anything on it.

[@RoseRedHomestead]

Yes, and we love it. but like you, we have not found any info on maintenance.

[@bootlegger4267]

@@RoseRedHomestead thank you. If I find anything more I'll share.

[@RoseRedHomestead]

@@bootlegger4267 That would be great! Thanks you. We will do the same.

[@kimmididwhat]

@@RoseRedHomestead , Hi, I’ve had my oilles since Last December (5 year HRFD owner) I run a 30 minute Dry Flush after each cycle. You just unhook your hose from either your freeze dryer or from you pump and plug into the wall for 30 minutes. I do this while my freeze dryer is defrosting. You can wait until you freeze dryer is defrosted and thought dried if you don’t want to unhook your hose, but make sure that your freeze dryer is completely dry because the reason for the dry flush is to dry out as much of the moisture that has moved into the pump through the hose. You’ll see the spurts of black moisture every so often as you perform the dry flush. This is normal. (You’ll see them as you run your batches as well.) My freeze dryer with the oilless pump ( I have 3, only one with the oilless) runs pretty much back to back loads and have been since Dec . I’ve performed the Dry Flush religiously after every cycle and my pump is still like new. 💕😃💕

[@VKRollins]

@@kimmididwhat thank you for sharing

[@catgonzalo1490]

Very good video. Can't wait to try

[@weegie2818]

Probably should add a cracker to help keep the moisture out of the powder? Another great video!

[@RoseRedHomestead]

Great idea if you live where it is humid. Here on the desert I don't need to do that and forget what it was like when I lived in Houston! Thanks for the reminder.

[@lesliesnuffer254]

So glad you were in the mood to experiment. Success always makes us happy, thanks for your video.

[@RoseRedHomestead]

Yes it does! Thanks for your comments.

[@JaniceCrowell]

I always dehydrate and powder my bone broth, but I sure wish I had a freeze dryer. It would be so much easier.

[@RoseRedHomestead]

I am really glad to know that dehydrating works with broth! Thanks for sharing.

[@raylingomen2562]

I was wondering if a dehydrator would work! How long does it take to dehydrate broth? Do you boil it down first so it's more concentrated before going into the dehydrator?

[@janicecrowell1537]

@@raylingomen2562 I actually find the oven works better than my dehydrator, and I do have a great dehydrator. But it is too easy to spill in a dehydrator. My oven goes as low as 170. I do boil it down some. Then I put it in a pan WITH A SILICONE LINER! Otherwise it sticks. Actually, I've started taking teflon liners from my excalibur (I think it is a different brand, actually) and clipping them into a pan shape by clipping the corners. That way the broth doesn't get under the liners. Then I leave them in the oven for about 12 hours, sometimes more, on 170 degrees. When it is done it is hard like glass and can be easily cracked. I powder it at that point. Then I put it back into the oven because the heat from the blender can cause some condensation if I put it right into a jar immeditely. Then after making sure it is dry, I cool it and put in jars. It sounds like lots of work, but it isn't really bad. Still, a freeze dryer would be so much less work!

[@raylingomen2562]

@@janicecrowell1537 thank you for explaining how you do it! I even have a couple silicone Swiss roll pans that I got for dehydrating liquids, I just haven't given it a go yet, when the weather cools down a bit more I'll definitely give this a try!

[@janicecrowell1537]

@@raylingomen2562 I hope it works out well for you. I sometimes can the broth, but it takes so much less space dehydrated. Plus I can use smaller quantities, and canning jars are hard to find. I find that 1 tsp of powder = 1 cup (8 oz) broth.

[@PhilippeFernandez]

Awesome! I’m a little confused about the fat content and shelflife, though considering Mountainhouse freeze dried food, can last 25 years and has loads of fat.

[@etheldaher6234]

I’ve been watching all your videos and your scientific approach is much appreciated. It encouraged me to purchase a canner. And your batches are perfectly sized, I’m an empty nester also.

[@RoseRedHomestead]

Thank you so much--I appreciate your comments.

[@DianneKGreer]

Get the tray stackers from you tube channel Retired at 40

[@RoseRedHomestead]

I have seen his. I am sure they work great, but I have a little shelf thingy that we use and for now, it works just fine.

[@annabearhedge6639]

Thank you for this video! This will save so much space in my freezer and so much time trying to pressure can! Wonderful!

[@lynnmize9123]

You are my hero!

[@jvallas]

I've got chicken necks and feet in the fridge for making broth today. Now I'm wondering if the dehydrator would work to produce some bouillon. (I usually condense the broth way down & freeze it in a small jar.)

[@rjk930]

Hi Pam ... For years I've been making chicken broth and freezing it in 1 quart size 5" x 6" blocks. I prefer frozen over canned. But canning does appeal to my "no energy needed" to storage. After watching this video, I am convinced. Gonna order the small Harvest Right today. I too am concerned about the fat but if I store the powder in vacuumed sealed bags, then stick them in the freezer, that should keep them for a year. So even if the freezer fails, the powder would be good. Not like my 5" x 6" cubes which would melt and spoil. Thanks to you and Jim for your videos. Its just like I'm in your kitchen. Have a super day! Bob

[@RoseRedHomestead]

Thank you so much for your comments and for sharing your ideas. I hope you will love your freeze dryer like we do. It is such a great addition to our other collection of equipment we use to preserve food.

[@ccmars9315]

‘BEEF’ bouillon - no animals were harmed in the making of this product!! 🤦‍♀️😅

[@Stephenrsm7600]

Congratulations, Miss Pam on successfully freeze-drying you chicken bone broth and then reconstituting it!!!! I love that you were able to do this!!! Very interesting video. Love watching your experiments!!!

[@RoseRedHomestead]

Thanks so much!

[@Mourad1m]

As i am watching your wonderful videos, i wonder if you have any idea about the cost of energy, when you are using your dehydrator machines? After all, it takes 10-15 hours to dehydrate some products . Thank you !

[@RoseRedHomestead]

Less than a dollar per 24 hours. Thanks.

[@rosesavoia4657]

Can you freeze dry bone broth without pressure canning it first. I don’t know how to pressure can. I can make the broth remove the fat and freeze dry it. Would that work. Thank you in advance. You are awesome.

[@sherylh4780]

I make chicken bone broth and freeze dried would be so handy.

[@RoseRedHomestead]

It absolutely is. Thanks for your comments.

[@melindafalls1227]

I tried to freeze dry carton vegetable broth. I put it in as a liquid and allowed the dryer to freeze it. it was in there for a little over 24 hrs and came out sticky and with just a small amount of "bubbles" on the tray. could you possibly tell me what i did wrong. should i have frozen it in the freezer prior to putting it in the dryer? there was almost nothing except small bubbles on the bottom of the tray. it was weird.

[@infinityverse862]

Thank you very much Rose-Red I wonder why the chicken is not raw once is going to go to the pot where is going to be made.Thank you.

[@sueeus4869]

I’m sure you have a ton of video ideas on tap already, but have you decided to do a video on dehydrating broths? Some folks are cooking their broths down to nothing before they dehydrate. I’m wondering if that is even a needed step? Help! Help! 😉🌹

[@ameliapalmer4327]

Sister Rose. I have information from my husband who is a scientist who has multiple awards in the area of thermal dynamics and a R and D 100 award in the US and international. He works with moters control systems with liquid nitrogen. I just bought our sons freeze dryer .( yeah !!!) I was explaining how you pree freeze your food .he said .Your dryer dropped the temperature so fast and that he truly doesn't need to go into the house freezer. That pre cooling it makes no difference. . What do you think.I hope this may be of some help he'd be glad to explain better if you find me on face book.and message me I'll send you our number .I do so love whT I have learned from you.

[@sweett4rt]

Just like juice concentrate needs a ratio of at least 3 to 4 parts water to powder well because of the sugar, I think if you added at least 2 parts water to 1 part canned bone broth, because of the fat, mix it well then freeze dry that mixture you would get a dryer powder and longer shelf life...just thinking out loud

[@sandrayarnell9498]

Great video! Thank you and God Bless!

[@RoseRedHomestead]

Thank you! You too!

[@wanderXone]

Amazing. I really wanna try this myself. Do you mind sharing what settings you use on the freeze drier?

[@janiceseigler6317]

Fabulous information! I do not have a freeze drier...yet...However, your successful experiments certainly makes me want one even more!

[@RoseRedHomestead]

Some folks have said they are going to try to dehydrate the broth and then powder it. I hope that works!

[@Maggie-Gardener-Maker]

Pam and Jim please tell me your opinion, do you think that having a freeze dryer inside an air conditioned (heating and cooling) building would aid in the processing time? I am planning on moving my freeze dryer into such a space where I plan to consolidate the chest freezers, canning and fermenting equipment, a DIY walk in cooler, dry pantry, and prep kitchen on my homestead that will be nearer to the garden area. I am new to your channel and so I am spending a lot of time trying to catch up on your videos so if this question has been asked and answered before please forgive me.

[@ruthmcbride1778]

I like that little scoop. Did you get that from harvest right? I have been using a spatula

[@MoJoOverland]

We have a freeze dryer and have been making our own backpacking meals for several years, keeping them in Mylar bags for the trails or just camping. Since last year we have focused more on long term storage. I will be using your broth recipe and powdering it. Keep up the great work and thank you!!

[@RoseRedHomestead]

Sounds great! So glad to hear what you are doing with the freeze dryer!

[@resourcefulgirl]

I am extremely sensitive to MSG, I'm talking skull splitting migraines that last for days. When I was younger and in college I spent 2-3 years with a daily migraine. When I figured out the cause I became a label reader. Well, that just opened up many rabbit holes regarding healthy food with quality ingredients. I became even more serious when I was pregnant with my daughter. I started growing my own food and going organic with as many food items as possible. The natural progression was to find ways to preserve food and then purchasing 20 acres. I'm building a hobby farm now and will be moving in this summer. As times change I realized self-sufficiency should be part of the plan which I'm also deeply committed to. I really believe having severe migraines for years ended up being a blessing that shaped the rest of my life. Skills, natural living, spiritual wellbeing, and traditional knowledge have been incorporated into my life. Your channel fits in nicely with that philosophy. Here I am on a Saturday marathon watching your videos :)

[@vikkisoderquist6013]

I am currently marathoning her videos! She is so amazing! Stay safe 👋

[@gereshomeE]

Well done! ☺

[@divchief07ut]

Did you pour off all the fat before freeze drying?

[@OMYTGOD]

Hi Pam: Does the freeze dried chicken bone broth need to be vacuum sealed?

[@extremehealthradio]

Great video. Where did you get that tool that scrapes your trays so easily?

[@RoseRedHomestead]

@extreme: Go to our Amazon store: roseredhomestead.com and slide down to Kitchen Utensils, it is the third item on the first row: Amazon Basics Multi Purpose Scraper/Chopper. Jim

[@tracyg4783]

I have a whole shelf of different broths, I can’t wait to get my freeze drier to get that down to a few jars.

[@nereidaenriquez5602]

Rose thank you so much. Loved all your videos. Nelly

[@nitababcock3977]

Awesome, I don't like all the chemicals in my food either.

[@argeliaanchondo9907]

What it’s the price of the freeze dryer it’s there any special on specific month that goes on sale?

[@barbarawerfal9665]

Can you cook and then dehydrate chicken in the oven and then powder it? I have seen this but question the method.

[@pamharkins4601]

Love it! I plan on getting a freeze dryer , and am making some for family soon ! Healthy and fresh so much better! Thanks !

[@Jsh465]

When I can my broth it always has a metallic taste. No one knows why. If anyone has an idea let me know!!

[@grlnexdoorable]

Chicken bone broth takes 2 hours in a multicooker.

[@annaleedaughterofyhwh7767]

Do you think dehydrating the broth would work or is the fat content too high? Please and thank you 🙏

[@bethstaggs2369]

Congratulations! Thank you for sharing

[@DK-qx3lv]

I really appreciate your rehydrating and tasting of all you make!!!

[@lorimartin8737]

I am so excited about this! Thank you. I've been hoping to be able to find a solution to chemical and preservative laden bouillon due to severe allergies. I just received my Harvest Right, so can't wait to try this.

[@RoseRedHomestead]

You are so welcome! I am so happy you now have your freeze dryer and will be able to do so many different things with it.

[@kellyleavitt1676]

So you will be vaccum sealing the broth powder but not using an oxygen absorber, is that correct? U mentioned keeping it in fridge, do you think that will extend the life of it? Thank you for all these amazing videos! So helpful!

[@RoseRedHomestead]

You can vacuum seal or use oxygen absorbers. You can keep it in the fridge if you choose. Jim

[@jacobcdefg]

This is really interesting! I'm a graduate student and we use a freeze dryer all the time in my biochemistry lab to lyophilize various compounds that are sensitive to heat. You did a great job explaining how it works! I've always wondered about lyophilizing food, or even making my own gourmet instant coffee by freeze drying freshly-brewed espresso. Of course I think my supervisor would fire me if I used lab equipment for food LOL, but maybe you could try this?

[@RoseRedHomestead]

We are not coffee drinkers, but I bet you could google something like...:freeze drying coffee at home" and get some hits with others who might do that with their home freeze dryers. It is a good idea!

[@michelel8197]

Have you freeze dried fat? ie the marrow for bone broth?

[@JaniceCrowell]

Michelle, Fat really does not freeze dry. I always refrigerate and then skim off all the fat if I plan to freeze dry or dehydrate the broth.

[@nhunter6506]

As usual….well explained in a clear user friendly manner!

[@grammym1643]

SO glad you are getting rid of that nasty powdered stuff! I have always wondered why you used it with the salt and MSG in it.💖💞

[@RoseRedHomestead]

Thanks.

[@suemagyari2992]

Pam-This is so exciting! If you have vacuum -packed it , I can imagine it will last much longer as well. So many uses and almost no room taken up in storage! Big Win. Thanks for all your hard work on being our preserving "explorer"!

[@RoseRedHomestead]

You are welcome. This was really fun--especially because it turned out so well! Thanks for your comments.

[@whommee]

Great idea, Kelvin is just amazing ! Congrats on another successful experiment !

[@RoseRedHomestead]

Thank you. Kelvin is a great addition to our family of food prep and preservation equipment!

[@coopie624]

I love your freeze dryer! That is my next big addition on my preparedness journey. I first saw this dryer on Living Traditions Homestead channel.

[@RoseRedHomestead]

It is a wonderful appliance to have for food storage. We really enjoy ours.

[@vickiegossett7214]

Thank you, I ordered a freeze dryer and just waiting and watching useful videos.

[@RoseRedHomestead]

That waiting period is so hard! At least it was for us...10 weeks! I am so excited for you.

[@zahney1225]

This turned out great for you. I have dehydrated some but it does take forever. Appreciated the wisdom on how long it will be able to be stored.

[@RoseRedHomestead]

Glad it was helpful!

[@kitaoden703]

Love today's video what a healthy ✌️❤️ and Great alternative ingredient

[@RoseRedHomestead]

Thank you. I am pretty happy with the results as well!

[@marilyncapehart663]

Thanks for sharing 10-6-2021

[@carolmurray5794]

Have you tried making Pemmican and Pocket Soup? I can make Pemmican easily but not the pocket soup

[@RoseRedHomestead]

I have not yet tried either. Maybe someday but my to do list is so long, it will be awhile! Thanks for the question.

[@nancypeplau9747]

What a wonderful discovery! Thank you Pam, I’m surely going to follow your example.

[@RoseRedHomestead]

Glad it was helpful! Thanks for your comments!

[@msg6172]

Know has a New slightly better version worth no MSG I keep around just in case as well

[@RoseRedHomestead]

Thanks.

[@danastevens9493]

40 or 50 BELOW?! What are the parameters you set on the freeze dryer?

[@RoseRedHomestead]

We have not control over the below 0 (Zero) parameters. The sensors in the machine determine that (high as well as low) and we get a running readout on the information screen. For more information, you can Google Harvest Right. Jim

[@marthaadams8326]

Are you okay? I saw the horrible accident and then some flooding in Cedar City(do not know where it is) Be safe with these terrible events.

[@RoseRedHomestead]

Yes, that accident was horrific. It was not close to us at all, but some local lives were lost in that crash. Cedar City is 40 miles up the freeway from us. We have been near the flash flood areas, but so far we have been safe. Thank you for your concern.

[@gmwwc]

just to get rid of the salt is worth the effort. And you could easily freeze dry it from fresh without canning it which it will eliminate a major step.

[@RoseRedHomestead]

Yes, that would work as well.

[@suemagyari2992]

What is the name of your stainless scoop? Thinking about looking for one.

[@RoseRedHomestead]

I don't remember where I even got it. It has the name HIC on the back, but that is the only identification it carries.

[@nancysims7106]

I was looking for your beef jerky video that you promised on one of your other videos. will you be doing one soon, I could not find one from you;

[@RoseRedHomestead]

It is not up yet. I make it closer to the holidays, but it is definitely on our list to do in the next few weeks.

[@debbiemuncy2272]

I love your videos!

[@vikkisoderquist6013]

Wow! Sounds really good. I live in Texas 200 miles from Seabrook, TX which is outside of Houston. I was wondering about using a cracker or 2 to combat the humidity when dehydrating, powdering? You think that would be okay? Thanks so much. Please stay safe and sending hugs to you both 💜🙏😎

[@SBrinkley2326]

I love my freeze dried bone broth! I have done chicken, beef, ham, and turkey all following your Instant Pot video. I have also pressured canned beef broth and chicken broth recently using my new Nesco canner.

[@diamondpaintingandcraftswi4569]

I was wondering if you can freeze dry viniger? If it is safe and sustainable.

[@RoseRedHomestead]

I have never done it, so I am not sure. I don't think I have run across anyone else on Facebook who has done it, but I will keep my eyes open.

[@missdavid8976]

This was great ! So fun... thank you for our post!

[@RoseRedHomestead]

You are welcome. Glad you found it useful.

[@LivingMiracleHomestead]

I can't wait to make this to get so much broth off the shelves.

[@RoseRedHomestead]

Yes, it is great to be able to do that.

[@neilmunro6683]

Love what you are doing as a channel. Very inspiring and practical...

[@RoseRedHomestead]

I appreciate that! Thank you.

[@khatch62]

I've got a bowl full of bone broth in my fridge and was wanting to fd it.

[@RoseRedHomestead]

Perfect!

[@maryluw9915]

Can you use vacuum sealer bags to store dehydrated veggies?

[@RoseRedHomestead]

Absolutely!

[@janettagagnon3245]

Could you have poured off the water before freeze drying?

[@RoseRedHomestead]

There is no water per se--only broth. Some people cook it down to a syrup and then dehydrate it. But with freeze drying, it is much easier just to fill the trays with the broth.

[@gene9230]

The freeze dryer is my dream, but really hard to get to Europe.

[@RoseRedHomestead]

I am sorry to hear that. So disappointing!

[@janeirvine8391]

I love this video! I also dream of a freeze dryer. Our first dehydrator will be delivered within the week. Will I be able to dehydrate bone broth with a regular dehydrator? Have you done so? I'd appreciate any tips or tricks from anyone. Can't wait to get started dehydrating! Happy New Year and Blessings to all!

[@AmyHonious]

So glad I came across this Pam! Got a freeze dryer for Christmas and have been staring at shelf after shelf of homemade broth. Thanks again for your wisdom! Ps-I have a Jim of my own 😉

[@tammyj.9152]

Perhaps someone mentioned this already... to be honest I didn't read through each comment. I saw some information just the other day in which they used freezer bags to freeze the broth in first. I am getting ready to try this in a few minutes... before I try pouring the liquid into my trays and make a big ole' mess. P.S. I just love your spirit... your motivation and your attitude... ~

[@ferrero_rocher_]

Can someone please recommend affordable freeze driers

[@RoseRedHomestead]

There are none that I know of. The technology is quite expensive. You can use a dehydrator for most foods and that works almost as well.

[@debracrews5216]

Would it be possible to dehydrate a broth into powder?

[@RoseRedHomestead]

We have not dehydrated broth to powder, but others have done it successfully. We have freeze dried broth and made it into powder.

[@christophergribble7336]

I wonder if you could freeze it in ice cube trays?

[@RoseRedHomestead]

Sure. Jim

[@MJ-fv7lh]

So glad I found your channel! I just got a freeze dryer and this video is exactly what I was looking for.

[@marilyndodd3071]

Any idea if this would work in dehydrator

[@RoseRedHomestead]

We have not tried that yet, but others say it does work. I think we will try it as well and make a video.

[@edp2459]

Great videos where do you buy your spatula tool

[@RoseRedHomestead]

Here you go. www.amazon.com/gp/product/B00MVWVOZU/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1