Não conhecido fatos sobre harvest right Canada
Não conhecido fatos sobre harvest right Canada
Blog Article
Indoor Farmer exists to offer Canadian’s the opportunity to "grow their own" food and medicine. Over the years we have added a large selection of outdoor gardening products to compliment our indoor growing collection.
We preserve our favorite foods, which means I know my family will eat them when it’s time to break them out, whether that’s for a camp out, family vacation, or the apocalypse.
Our electricity was very high when we had it in AK because our electric company charged a lot, but in Texas, it’s very cheap to run. I don’t mind that I can’t freeze dry some things, as most of the things that you can’t freeze dry, you can purchase commercially or they shelf stable as is. For instance, I don’t freeze dry butter, but I do buy powdered butter. Oh, here’s one more potential con:
Many times, you can still freeze dry something if you mix it in. For instance, if there’s a meal that has butter in it, it’s fine to freeze dry. It may just reduce the shelf life a little. So instead of 25 year shelf life, it might have a 10 year shelf life.
When my son goes to college in a few months, we will send him with many freeze dried meals and continue to mail them to him as needed. Most colleges don’t have safe gluten-free options, and while in an ideal world my son would be able to cook all his own food, I know that’s not practical or likely. Freeze dried meals on hand are an easy way to keep from being cross contaminated at the cafeteria!
I've run the system in countless tests including over filling the pump and running the pump without a load (both result in lots of oil spitting out the exhaust port of the pump). I've drained the catch can twice, once with over 5 oz of oil in it, but have not collected any oil downstream in the jar so the system is performing well.
Meats can be processed either raw or cooked. Thick cuts will take a long time to process, so consider thinner cuts or cutting the meats thin yourself. Just be aware that raw and cooked meats will come out of the machine looking the same so be sure to label your packages.
So I corrected the oversight - I drilled and tapped the elbow to add the port. Here is a picture. It worked great today when I get more info flushed the pump to clear out the gunk.
A couple of other points: There are obvious and easy improvements that could be made, such as using a container with a dispensing faucet (think of a lemonade jar, for example). Also, for the technically savvy, auto-mechanic-type person who may be wondering about it, there is an anti-backflow seal that has to be removed from the oil filter, but that can be removed by cutting through it and pulling it out with needle nose pliers, which is easily done.
Furthermore, the modern freeze dryer systems have vacuum pumps and refrigerators which enhances the drying cycles and saves energy.
Not all of us are technical experts (the 'not' category includes me) but I hope someone who can help you will come along soon.
Another best practice is to set up a station. This will take more info space. Having a freeze dryer, freezer, prep table, and processing area all together has been a good decision. It can all be done in a large kitchen, but the machines are noisy and a freeze-drying project can take up a lot of space.
So the bottom line is this: If you can afford the money and time to spend on freeze-drying your own food and you believe the need for the food is many months or years away, then eventually the Harvest Right freeze dryer will pay for itself.
Of course, if someone used a larger can, say a #10, that is bigger than the top of the container that surrounds the filter and captures the oil, then the "disk" wouldn't be needed at all. In that case, an AN8 fitting might work -- or maybe there are longer ones out there somewhere.