How to Freeze Dry Food Without a Machine: Freezer & Dry Ice Methods

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The easiest ways to preserve your food without a freeze dryer
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Freeze drying is a great way to store food long-term. But can you freeze-dry your favorite fruits, veggies, and meats if you don’t have a freeze-dryer? Yes, you can! Freeze-drying food at home without a machine is easy. Follow these simple steps on how to freeze dry food with an ordinary freezer or dry ice.

Disclaimer: Know that these methods are not FDA-approved and may not safely freeze-dry food. For the best results, using a freeze-dryer is highly recommended.

Can you freeze dry food without a machine?

Yes, you can freeze dry food without a machine. One of the easiest ways is to use your regular freezer. Slice the food into small, even pieces, place them on a lined baking tray, and set them in the freezer for 7 to 10 days.

Section 1 of 7:

Freeze-Drying Food with a Freezer

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  1. Before putting any food into your freezer, you need to have it set to its lowest temperature for at least 24 hours. If you have a deep freezer, make sure the temperature is set to around -30°F (-34°C). If you’re using your regular home freezer, set it to the lowest temperature possible, which is typically -10°F (-23°C).
    • Most freezers are already set to 0°F (-18°C). If your freezer doesn’t go lower than that, that’s okay; it will just take longer to dry the food.
    • Use a freezer thermometer to test the temperature if your freezer doesn’t already have a dial.
  2. Cut a sheet of parchment paper large enough to cover the entire baking sheet with some overhanging edges on the sides. This will save you the headache of battling to remove each piece that’s frozen to the baking sheet. [1]
    • You can also use wax paper or plastic wrap, but these are flimsier and might tear when you pick them up.
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  3. Arranging your chopped, prepared food on the baking sheet with at least 1 ⁄ 2 inch (1.3 cm) of room between each piece will ensure that they don’t get stuck together and that they dry evenly. Spread them into a single layer and make sure there’s no overlapping. [2]
    • If you’re freezing different types of food at one time, like potatoes and berries, put them on 2 separate baking sheets because they’ll dry at different rates.
  4. Put the tray on a shelf where it won’t be disturbed for 7 to 10 days. It’s best to have the freezer as empty as possible, but it’s okay if there are other items in there as well. [3]
    • Do a little reorganizing so the baking sheet can sit on a level surface.
  5. Take a piece out of the freezer and cut it in half. If you see any dark spots on the inside of the food, the food is not done freeze-drying (as the spots indicate moisture). Discard the tester piece and place the tray back in the freezer. [4]
    • To test meat, take a piece out, let it warm up for about 5 to 10 minutes, and bend it in half. If you see any moisture coming out of the meat, it’s not done yet. Discard that piece and check on the rest of the batch in 1 or 2 days. [5]
    • Depending on the temperature of your freezer, the entire process can take anywhere from 1 week to 8 or 10 days.
  6. Remove the try from the freezer and lift both ends of the parchment paper to loosen the pieces. Then, transfer the pieces into a freezer bag and push as much air out the bag as possible before sealing it. [6]
    • Use a rolling pin to gently roll as much air out the bag as possible.
    • The USDA advises packaging freeze-dried foods in moisture-proof containers, preferably Mylar bags , PETE resealable pouches , vacuumed sealed moisture barrier bags, or vacuum-sealed Mason-style jars. [7]
  7. Store the freeze-dried pieces in your pantry, camping pack, or emergency preparedness kit. Make sure the bags aren’t exposed to moisture or direct sunlight. Freeze-dried food will stay good for up to 25 years. [8]
    • You can eat any of your freeze-dried foods dry or rehydrate them by letting the pieces sit in a small amount of water. [9]
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Section 2 of 7:

Freeze Drying Food with Dry Ice

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  1. Put the sliced chunks of your chosen food into freezer bags. Be sure to put only one type of food per bag rather than mixing different kinds of foods together. Then, push out all of the air from the bags with your hands or by rolling the air out (toward the opening) with a rolling pin.
    • Pushing out the air ensures no ice crystals form on the food.
  2. A large styrofoam cooler or large plastic container with a lid will work nicely. Note that the box will have to fit inside your freezer, so if you have a small freezer, you may only be able to freeze dry small quantities of food at a time.
    • Pick a plastic or styrofoam container you don’t plan to use for other purposes because you’ll need to put holes in the lid.
  3. Put on heavy-duty gloves like leather or work gloves to pour dry ice over into the bottom of the box until it forms an even layer. The amount of dry ice you need to use is equal to the weight of the food. So if you’re freezing 5 pounds (2.3 kg) of food, you’ll need about 5 pounds (2.3 kg) of dry ice. If it doesn’t cover the entire bottom of the box, add another 1 pound (0.45 kg) until it does.
    • Depending on the width and length of the box, 5 pounds (2.3 kg) of dry ice should be enough for up to 4 layers of food.
    • Don’t touch the dry ice with your bare hands—it will burn your skin. If you don’t have heavy-duty gloves, use oven mitts or thick kitchen towels.
    • Purchase dry ice cubes online or at your local grocery store or supermarket.
  4. Layer the bags on top of the bottom level of dry ice and then pour in another 1 pound (0.45 kg) to 2 pounds (0.91 kg) of dry ice to completely cover the bags. Make sure not to stack two bags directly on top of each other.
    • Make sure each bag lays as flat as possible and that there’s no overlapping.
    • You may need to rearrange the pieces of dry ice so that the bags are fully covered.
  5. Depending on the size of the box and the number of bags you have, you may need a few alternating layers of dry ice and food bags. Each layer of food needs dry ice on top of and underneath it.
  6. Use a box cutter or sharp knife to cut 3 to 4 holes into the top of the box. These holes allow gas and moisture to escape, which is necessary for the dry ice to dissipate and for the food to fully dry.
    • Avoid poking too many holes into the lid. The idea is to allow the gas to escape relatively slowly.
  7. The food is done freeze-drying when all of the dry ice has disappeared. This process could take 24 hours or more, depending on how many layers of food you’re freeze-drying (and how much dry ice you’ve used to cover it). Wear gloves to remove the lid of the box and check the contents after 24 hours.
    • If you don’t see any dry ice on top, shuffle the bags around with a gloved hand to check for dry ice on the bottom. If it’s all gone, the food is ready for storage.
    • If you see any chunks of dry ice, reattach the lid, reinsert the box into the freezer, and wait for 3 to 6 hours before checking again.
  8. Since the foods are already in freezer bags, take them out and put them in your pantry or anywhere that’s at or below room temperature. [10]
    • Freeze-dried food can stay good for up to 25 years. [11]
    • Eat the freeze-dried chunks as is or rehydrate them by placing them in a small amount of water or liquid. [12]
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Section 3 of 7:

Preparing Food for Freeze-Drying

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  1. Fruits and vegetables with a high water content are the easiest to freeze dry, so start with things like apples, berries, potatoes, carrots, and other veggies. You can also freeze dry cooked pasta noodles and meat (such as chicken, deli meats, steak, ground beef, fish, and shrimp). [13]
    • Freeze-drying dairy like cheese and yogurt is possible, but it won’t have the same creamy taste and texture.
    • Make sure to cook the meat before you freeze-dry it. It’s best to freeze dry it that same day (after letting it cool in the fridge for a few hours), but you can freeze dry meat that’s been stored in the refrigerator for up to 2 days.
    • Whole meals, desserts, soups, herbs, and instant coffee can be freeze-dried as well.
  2. Wash fruit and vegetables under cool running water before patting each item dry with a paper towel. If you’re drying poultry, beef, or fish, make sure to cook them first. [14]
    • Pasta noodles should be cooked as well.
    • You don’t need to wash cheeses before you freeze-dry them.
    • Use a vegetable brush or towel to scrub away stubborn bits of dirt from small crevices.
  3. Cutting them into slices or chunks about 1 inch (2.5 cm) to 2 inches (5.1 cm) across and less than 1 inch (2.5 cm) thick helps them dry out faster. Try to make each piece about the same size so they dry at the same rate. [15]
    • If you’re freeze drying small berries like blueberries, blackberries, or raspberries, there’s no need to slice them. But when it comes to large strawberries, slice them into even chunks or slivers.
    • If you want to freeze dry meat, cook the meat first and then slice it into strips about 1 ⁄ 2 inch (1.3 cm) thick. For pre-sliced deli meats, it may help to cut the slices into even strips.
    • If you’re freeze-drying a loaf of bread, use a serrated knife to cut it into slices about 1 ⁄ 2 inch (1.3 cm) thick.
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Section 4 of 7:

What is freeze-drying?

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  1. Freeze drying is the process of dehydrating and freezing food. Also known as lyophilization, freeze-drying pulls water out of a food and then freezes it to preserve it. [16] When a food is freeze-dried, its water content goes from a solid to a gaseous state, from ice to vapor. This helps preserve the food by freezing it in time. The process of freeze-drying is most commonly done with a freeze dryer or freezer. [17]
    • Is freeze-drying more expensive? Freeze drying can get expensive if you invest in a dedicated freeze-dryer. However, it’s a relatively cheap preservation method.
    • How do you rehydrate freeze-dried food? Some freeze-dried foods can be rehydrated by adding water or liquid. This is a great option for meats and vegetables. Simply soak or boil them.
Section 5 of 7:

What foods can be dry-frozen?

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  1. Most foods can be freeze-dried! Almost all of the fresh produce , meats , herbs, and snacks you love can be freeze-dried. In other words, if you can think of a food, you can likely freeze-dry it! The most common include apples, bananas, broccoli, spinach, beef, salmon, cheese, and marshmallows. [18]
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Section 6 of 7:

What foods cannot be freeze-dried?

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  1. Fatty or oily foods cannot be freeze-dried. Foods that are high in fat and have concentrated sugars do not freeze dry correctly. [19] Here’s what you shouldn’t freeze dry:
    • Honey
    • Mayonnaise
    • Butter
    • Nuts
    • Nut butters
    • Pure chocolate
    • Syrups
    • Jams and preserves
    • Soda
    • Alcohol
Section 7 of 7:

At-Home Freeze-Drying Tricks

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  1. 1
    Start small at first. If this is your first time freeze-drying, start small with more simple foods like bananas and apples. These fruits are some of the easiest to dry-freeze. As you get the hang of it, move up to foods like pineapple, potatoes, and fish. Don’t be afraid to experiment! [20]
  2. 2
    Slice thinner, not thicker. The thinner your food slices, the more easily they’ll dry. So, always opt for thin slices over chunks. [21]
  3. 3
    Use lemon juice to prevent oxidation. Some foods (like apples and peaches) oxidize or turn brown when they’re left out for long periods of time. To help prevent this, consider spraying or soaking the fruit with lemon juice before freeze-drying. [22]
  4. 4
    Be aware of odors. Some foods have more powerful scents than others. Keep this in mind if you freeze-dry in large batches. For instance, you wouldn’t want to freeze-dry apples and a curry dish together (unless you want your apples to taste like curry powder).
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      Tips

      • Freeze dry prepared meals like spaghetti marinara or casseroles to be enjoyed at a much later date.
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      • Freeze dry milk and use a food processor to make powdered milk that can be used for years to come.
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      Warnings

      • Freeze dry meats after cooking them. Freeze-dried raw meat will still be raw when you thaw it out later, and eating raw meat can cause food poisoning. [23]
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      • Treat dry ice burns the way you would a regular heat burn. Apply some antibiotic ointment and wrap the wound if it’s an area that might be irritated by clothing or exposed to bacteria. If blisters develop, see a doctor. [24]
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      Things You’ll Need

      Freeze-Drying Food Using a Freezer

      • Paper towel or clean towel
      • Sharp knife
      • Parchment paper
      • Baking sheet
      • Freezer (or deep freezer)
      • Freezer bag (for storing)

      Freeze Drying Food with Dry Ice

      • Sharp knife
      • Freezer bags
      • Large styrofoam cooler with a lid (or a large lidded plastic container)
      • Heavy-duty gloves
      • Dry ice
      • Box cutter (optional)
      • Rolling pin (optional)

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      References

      1. ↑ https://www.popularmechanics.com/home/food-drink/a24825856/freeze-dry-food/#
      2. ↑ https://www.popularmechanics.com/home/food-drink/a24825856/freeze-dry-food/#
      3. ↑ https://www.popularmechanics.com/home/food-drink/a24825856/freeze-dry-food/#
      4. ↑ https://extension.umn.edu/preserving-and-preparing/freeze-drying-food
      5. ↑ https://www.popularmechanics.com/home/food-drink/a24825856/freeze-dry-food/#
      6. ↑ https://www.popularmechanics.com/home/food-drink/a24825856/freeze-dry-food/#
      7. ↑ https://extension.umn.edu/preserving-and-preparing/freeze-drying-food
      8. ↑ https://extension.umn.edu/preserving-and-preparing/freeze-drying-food
      9. ↑ https://extension.psu.edu/lets-preserve-freeze-drying
      1. ↑ https://www.popularmechanics.com/home/food-drink/a24825856/freeze-dry-food/#
      2. ↑ https://extension.umn.edu/preserving-and-preparing/freeze-drying-food
      3. ↑ https://extension.psu.edu/lets-preserve-freeze-drying
      4. ↑ https://extension.umn.edu/preserving-and-preparing/freeze-drying-food
      5. ↑ https://extension.psu.edu/lets-preserve-freeze-drying
      6. ↑ https://www.popularmechanics.com/home/food-drink/a24825856/freeze-dry-food/#
      7. ↑ https://pmc.ncbi.nlm.nih.gov/articles/PMC7603155/
      8. ↑ https://extension.umn.edu/preserving-and-preparing/freeze-drying-food
      9. ↑ https://extension.usu.edu/preserve-the-harvest/research/buying-a-home-freeze-dryer-what-to-know-before-you-go
      10. ↑ https://extension.umn.edu/preserving-and-preparing/freeze-drying-food
      11. ↑ https://extension.umaine.edu/food-health/2024/04/25/tips-for-freeze-drying-at-home/
      12. ↑ https://extension.umaine.edu/food-health/2024/04/25/tips-for-freeze-drying-at-home/
      13. ↑ https://extension.umaine.edu/food-health/2024/04/25/tips-for-freeze-drying-at-home/
      14. ↑ https://extension.psu.edu/lets-preserve-freeze-drying
      15. ↑ https://www.health.ny.gov/publications/7081/

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