How to Freeze Dry Soups
Freeze-dried food takes up little space and lasts a long time if sealed in an oxygen-and-moisture-proof bag. A freeze-drying machine takes frozen food and places it under a vacuum to vaporize the food's liquid without thawing the food itself, which is called sublimation. Any condensation left over is dried and removed by the machine until you're left with dehydrated food that can be stored at room temperature until needed. Does this Spark an idea?
Instructions
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Store soup in your freezer at -40 degrees until completely frozen, ideally for two days.
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Put the frozen soup into the freeze dryer's vacuum chamber, where 98 percent of the soup's liquid content will be evaporated and turn on the machine. The machine will indicate when this process is complete, usually via a light turning on or off, but see your manufacturer's instructions.
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Seal the now freeze-dried soup in a plastic bag that is moisture and oxygen proof such as a resealable freezer bag. Make sure to get all the air out before sealing.
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Store freeze-dried soup at room temperature until you're ready to eat it.
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Tips & Warnings
If you don't already own a freeze dryer, the Bench Top Freeze Dryer by Millrock Technologies is small enough for at-home use but still performs well. Freezedry Specialties, Inc. also sell compact freeze dryer machines to consumers that are designed to fit into average homes. Both of these companies are well-respected and will ship their products to you.
