Very good. Thank you John. Happy trails!

New to freeze drying John and I really enjoy your videos they are so informative and creative! Thank you!

I don’t understand why you don’t have more subscribers. Your videos are so informative. Well done. Thank you

Great video! I’m still amazed how you can cook meals you already love and freeze dry them to last 25 years. Truly mind blowing.

I've watched that if you put a lid over your bowl especially with pasta that the steam will help soften the noodles quicker.

Good idea about the cheese

Thank you 😊

great video, thanks for making it.

Looks awesome. Looking forward to next one

Excellent information.

Great video!

Thanks for demoing the rehydrating of it. We are moving our family of 12 many, many miles to Alaska. Crossing the Canadian wilderness will be lovely, I hear! We are prepping for “The Trail” by getting meals in a bag ready now. We plan to only buy an inverter and an electric tea pot to prepare our meals so we have to have all meals either in the cooler or in a Mylar bag, Add hot water and let set, then eat, Enough for 12 people for 6 days! It will be an adventure certainly, and to make it enjoyable, I’m learning from You Tubers like you. Thanks again!

Awesome demonstration. Want to go buy a machine to do this with now.

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Looks perfect. Really enjoyed this.

This is something I will definitely try when I get my FD!

Excellent videos. I just received my freeze dryer and you are giving me some great ideas. Thank you.

I can not wait to get my harvest right freeze dryer

Good stuff, John. Thanks. Looks forward to seeing more. Sub'd and liked :)

Where did you find the food divider?

Love your videos!! You are down to earth real! Thank you ....

I've been freeze drying meals, too. Stir fry and fried rice do really well. Subbing so I can watch your other vids. Thanks. : )

Could you send the link to the metal tray dividers? Also, are you using the medium or large trays? Thanks. Great vid.

I am trying to replicate the Mountain House spaghetti and meat sauce (which is fantastic) and this looks close. Angel hair pasta seems to be the key.

Can you share where you buy the mylar bag please? I love this idea. Thanks for sharing!

What I am curious about is that is there any bacteria might grow on already freezed dried foods before packaging, which may affect long term storage. How should we prevent it?

Meals in Mylar Bags.

Im making this tonight. Looks great! Hey, I made a huge pork loin last night, marinated in Soy Very Teriyaki. Do you think I could FD it if I sliced it with a meat slicer like you did on your pork loin? Thanks for all you do John. I think I watched all of your videos. I binge watched you for the past couple days. ❤️

How long does these last far as shelf life?

Does it taste the same?

Where do you get your molds?

Where can I buy these RECTANGULAR DIVIDERS?

But isn't pasta already shelf stable ??

Looks great! Question - would a food saver work (vacuum sealed bag) in place of the Mylar bag and O2 absorber? Thanks in advance

Have you tried using whole wheat noodles in any recipes? If so, how did they rehydrate?

John did you pre freeze this? Do you have a chilli video? I've got my first load of chilli in my large. I did not pre freeze and 12 hr later it's still trying to freeze. I'm at 20 degrees. I have 6 cups per tray. Spread 1/2 inch thick on 5 trays. What should I do?

How many pounds of Pasta does it take to fill 4 trays? 1 box or 2? Looks like 1 may not be enough.

do you find yourself doing more single portion meals or 2 portion?

Would it work to weigh the food before and after drying to give you the weight of water to add when you rehydrate?

John - is that 4 sets of the moulds? I know you can make each section smaller or larger - just need to know if you need to order 4 sets - thank you!!!

Now that looks great. Seems others add too much water and the food turn into soup. I like your way

Thank you for your informative videos!!! Question, do you feel a freeze dryer is worth the investment. I do have a dehydrator. But I have limited space in my tiny house and obviously the financial investment. I just want to make sure I should bite the bullet and purchase one.

How long did they take in the FD?

Great video, thank you! I can't seem to find your dividers for food portions. Do you have a link? I went to your store and didn't see them.

How much meat do you think is on each 2.5# tray? Did you do any special prep on the meat?

Won’t you add some spaghetti with your cheese? 😆

I am new and just starting out. How worried are you to remove air before sealing, you seem to have a lot of air? Store okay?

Thank you for your great video. Frozen Right , the company that carries the tray dividers you suggest, is a total ripoff. $62 for the dividers and $21 to ship them. I'm not looking for the cheapest product but, we can buy a full set of trays for less.

Why 2 1/2 lbs?

That's so awesome, but seriously -- a MEAL would be 2-3 blocks, not just 1 😋

Unfortunately freeze dryers cost thousands of dollars.

thought this is weird but it's basically how instant ramen is cooked

I’m a little concerned about this one. How long were the oxygen absorbers just sitting there waiting for you to close the mylar bags and seal them? An absorber can go from New to Used/Old/Unusable in as little as 15 minutes depending on the CC. I think you mentioned these were 100cc which is pretty small and could go “bad” sooner than 15 minutes. If you still have these bags, I would test one for rancidity. Cut a corner and make a small hole, let a little air in and then press the bag closed while holding it up to your nose. If you smell rotten eggs or sulfur, then the O2 absorber didn’t do its job. I know you don’t want to waste your bags, but better safe than sick, in my opinion. If its fine, put a new absorbent in and seal that corner. Bag not wasted. There are other ways to tell, which involves opening the bag and removing the content… but that might waste the bag. Of course it also depends on how high up you sealed it, it’s possible to reuse the bags if you seal the very top and only cut the sealed portion when checking on them.