'Making 7x7 inch pans of apple crisp for freeze drying, then doing a rehydrating test. Recipe at the bottom. We have started putting our videos up at https://rumble.com/user/SchoolReports If you are thinking of buying a freeze dryer, please consider supporting us by purchasing through our affiliate link. It helps us and costs you nothing! https://affiliates.harvestright.com/995.html We have the medium freeze dryer with the original vacuum pump. Note: Some of the links are affiliate links that help the channel at no cost to you. Amazon affiliate links to some of the things we have been using; and again it helps us and costs you nothing. This is the scoop I used for the scoop project: https://amzn.to/3pdTB4J Silicone Square Cake Pan - Set of 2 https://amzn.to/2YvAp6L Teflon Tape for Impulse Sealers https://amzn.to/3pt2nMd 0 to 220 F 1-Inch Dial Thermometer https://amzn.to/3rsQhmX 0 to 220 F 1-Inch Dial Thermometer(4-Pack) https://amzn.to/39q3M0G -40 to 160 F 1-Inch Dial Thermometer https://amzn.to/3pvAfIm Parchment paper - We usually get our at Costco, but they also have it on Amazon https://amzn.to/3owy5qC Corrugated Plastic Sheets we use in our freezer https://amzn.to/2YqAM2A 5/32\" x 10\" Extra Length Drill Bit https://amzn.to/3tEOvRx Apple Crisp 10 cups apple slices -- sliced firm cooking apple 1/2 cup brown sugar 3 tablespoons flour 1 teaspoon cinnamon dash nutmeg 1 cup butter -- cold 1 1/4 cups flour 1 1/4 cups sugar 1 cup rolled oats 1 teaspoon nutmeg 1/2 cup brown sugar Apple filling: Mix the first 5 ingredients together and pack firmly in the baking pan(s). Crisp topping: Mix the last 6 ingredients together using pastry knifes or pulsing in a food processor. The butter should still be in small bits; do not cream. Evenly spread the topping over the filling and pack firmly. Bake in 1, 10\" x 15\" pan or 2, 8\" x 8\" pans (or 3, 7\"x7\" pans for freeze drying) Bake at 350F for 45 to 60 minutes.'
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