The Harvest Right Small Pro Freeze Dryer is small enough to fit on your counter top and features the ability to freeze dry large amounts of food in the comfort of your own home. Freeze Drying is more stable than dehydrated, bottled or canned foods, featuring a long shelf life of as much as 25 years, while preserving freshness, nutrition color and taste.
Easily fits on your countertop, a cart, island or tables.
Favorite Foods & Meals, Preserved:
Great for use with Fruits, Vegetables, Meats, Dairy, Desserts or full meals!
Even your favorite meals can be freeze dried: Lasagna, rice dishes, cheese macaroni, chili, beef stew, chicken a la king, casseroles, spaghetti, steak, pork chops, pasta sauces or even scrambled eggs! The possibilities are endless!
Save up to $3,000 yearly by storing leftovers!
Extended Shelf Life:
Up to 25 years of freshness guaranteed!
The perfect appliance for creating your very own supply of emergency food storage!
Until now, canning and dehydrating were the best ways to preserve food for future consumption. However, both these methods have huge drawbacks. Canning is messy and takes a lot of time. Canning and dehydrating use heat, which greatly reduces the nutritional value of food.
Avoid chemicals and preservatives found in store-bought foods.
In a year's time, you can easily freeze dry 1,800 gallons of food. All of which will keep nearly 100% of its nutrition.
Purchase includes the Premier Vacuum Pump for more efficiency and batches!
Covered by a 3-year limited manufacturer warranty!
17.4" W x 21.5" D x 26.8" H
6-10 lbs. per batch
The small freeze dryer ships in one package with a total weight of 172 lbs. One freeze dryer package: 26" W x 36" D x 41" H.
What is the shelf life of freeze dried meat vacuumed sealed in a mylar bag?
It is typically about 10-12 years for meat, or things higher in fat. We also recommend adding an oxygen absorber; adding an oxygen absorber will actually mean there is no need to "vacuum seal". Thank you for your inquiry!
In emergency situations can room temperature water be used to successfully rehydrate food? If so how much more water or time would be required compared to hot water?
Also, how long is the shelf life of "snack" food in a jar being opened and closed ( as opposed to sealed with oxygen obsorber and left alone) ?
In an emergency situation, room temperature water can be used to successfully re-hydrate the food. The amount of water and time needed will be nearly identical when re-hydrating.
The average shelf life for "snack" food (food being stored in a container that is often opened and closed) is typically around 2 months or so. Once the food starts to become soft, it will be getting close to the end of its shelf life.
Thank you for the inquiry!