Out here at Rime Farm, we grow a lot of food — elderberries, blueberries, raspberries, herbs, the whole garden patchwork. And while we love that sweet stretch of the growing season when everything is bursting with color and flavor, there’s always that quiet question humming in the background: How do we make this last?
That’s where our Harvest Right freeze dryer comes in. It’s become one of our favorite tools on the farm. It’s right up there with our pressure canner and cast iron skillet.
Why We Started Freeze-Drying
We’ve always been big on food preservation. We dry herbs, can tomatoes, stash berries in the freezer, and ferment what we can. But freeze-drying? That took things to a whole new level.
It lets us store food for 20–25 years without losing much nutrition at all. The colors stay vibrant, the flavors stay true. And, the texture (crunchy at first) comes right back when rehydrated. Think farm-fresh raspberries in February that taste like they were just picked. It’s like time travel for food!
Plus, freeze-dried food is super, super light, which makes it great for snacks, trail food, or emergency storage. Let’s be honest. When you’re staring down another Maine winter, it’s comforting to know your pantry is full of real food.
A Quick Science Detour: How Freeze-Drying Actually Works
For those who like to know the why behind the wow, here’s the basic science:
Freeze-drying (a.k.a. lyophilization) is a three-step process: freezing, vacuum drying (sublimation), and secondary drying. First, the food is frozen solid (usually down to around -30°F.) Then, the machine creates a vacuum and slowly raises the temperature just enough to cause the frozen water in the food to turn directly into vapor. This skips the liquid phase altogether. This is called sublimation.
Sublimation removes nearly all the water (up to 98–99%) without cooking the food or breaking down delicate structures. What you get is shelf-stable food that keeps most of its original flavor, color, nutrients, and shape. What you don’t get is the bulk of moisture or the risk of spoilage. Win, win!
And since bacteria, mold, and enzymes need water to thrive, you’ve effectively paused time. When stored properly, freeze-dried food can last 20 to 25 years. That is simply mind-blowing to me. That’s not just preservation — that’s preservation with intention!
What We’re Drying Lately
We’ve been running batch after batch — apples, elderberries, broccoli, squash, mixed veggies, even avocado (yep, it works). We can’t wait to try it in guacamole. Some of it’s for our own stash, but we’ve also got bigger plans brewing.
We’re working toward a line of value-added farm goods — like herbal teas, fruit snacks, and ready-to-eat meals made in our freeze dryer. Foodstuffs that are wholesome, shelf-stable, and grown with love. Stay tuned. We’ll be sharing sneak peeks soon.
Handy Freeze-Drying Guide: Basic Fruits & Veggies
If you’re just getting into freeze-drying, here’s a quick cheat sheet based on our experience. These times can vary depending on humidity, load size, and whether you pre-freeze (which we usually do), but it’s a good starting place:
| Item | Approx. Dry Time | Notes |
|---|---|---|
| Apples (sliced) soaked in lemon juice. | 20–24 hrs | Peel optional, pre-freeze helps speed things up. |
| Blueberries | 36–40 hrs | Best if you pierce the skins or blanch briefly. |
| Fresh Pineapple Slices | 24–30 hrs | They dry faster than blueberries and are a fav! |
| Strawberries | 20–26 hrs | Slice evenly for best results. |
| Broccoli | 18–22 hrs | Blanch first for better texture and color. |
| Zucchini (sliced) | 16–20 hrs | Great for soups or stir-fry later on. |
| Mixed Vegetables | 24–30 hrs | A good soup base — we batched carrots, peas, corn, and beans. |
| Herbs | 10–12 hrs | Light and easy — just don’t overload the tray. |
Keep in mind: longer isn’t always better, but under-drying leads to spoilage. When in doubt, run the extra dry cycle.
Looking Ahead
Our endgame isn’t just filling jars on our own shelves — though that’s part of it. It’s about building a resilient food system that honors the seasons, wastes less, and keeps people connected to real, local food even when the ground is frozen solid.
We’ll be posting more soon about what’s going in the freeze dryer (and maybe even what’s coming to your doorstep). In the meantime, if you’re curious about freeze-drying, drop us a line or swing by the farm. We’re always happy to talk about food, sustainability, and the future we’re trying to grow — one bite at a time.
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