So in preparation for a roundtrip Atlantic, I'm looking at ways to preserve as much food
as I possibly can. I can get very cheap
fruit/veg/meats here at home (as in, almost free), and would like to take full advantage of this.
For this I've mostly looked at dehydrating, and recently freeze-drying (do chime in here if I'm missing some obvious things!). Dehydrating is easy enough to do yourself, but obviously freeze-drying has some significant advantages over dehydrating...
I know it can be done at home in a regular freezer
, but only in smaller batches and it would take a very long time. Imagine trying to freeze-dry fruit/veg for a full year like that... I've also just learned we have a blast-freezer at work (I work in a restaurant). I've been scratching my head
for a while now on how to take advantage of this to do some freeze-drying, but I can't really figure it out...