How to Freeze Dry Food – All You Need to Know

Freeze drying is one of the most effective long-term food preservation methods available today. This guide breaks down how freeze drying works, the equipment needed, what foods can (and can’t) be freeze dried, and how to safely store your freeze-dried goods for maximum shelf life. Whether you’re a prepper, homesteader, or health-conscious meal planner, freeze drying can help you build a reliable, shelf-stable pantry.

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By Diane Devereaux | The Canning Diva® 
Last updated: August 7, 2025

Freeze drying is one of the most powerful food preservation methods available to home cooks today. Unlike canning or dehydrating, freeze drying keeps your food’s texture, color, and nutritional value nearly intact—for 20 years or more. Whether you’re prepping for emergencies, preserving your harvest, or building a reliable pantry, freeze drying gives you long-term security without sacrificing quality.

Key Takeaways

• Freeze drying removes up to 98% of moisture, preserving food for 20+ years
• Home freeze dryers require a significant upfront investment but offer long-term savings
• Almost any food can be freeze dried, including cooked meals, fruits, meats, and dairy
• Freeze-dried foods retain their shape, flavor, and up to 97% of nutrients
• Proper storage (vacuum sealing + oxygen absorbers) is critical for shelf life
• Freeze drying is not the same as dehydrating—different methods, different results

Freeze Drying vs Dehydrating vs Home Canning

Benefits of Freeze Drying Food

Freeze drying is widely considered one of the most effective food preservation methods available today—and for good reason. One of the greatest benefits is its exceptionally long shelf life. When properly sealed in Mylar bags or vacuum-sealed containers with oxygen absorbers, freeze-dried food can last 20 to 25 years or more without refrigeration. This makes it a top choice for long-term food storage, whether you’re building a preparedness pantry, stocking up for a remote cabin, or preserving a seasonal harvest.

Another major advantage is nutrient retention. Unlike traditional canning or dehydrating, freeze drying uses a low-temperature process that removes moisture without exposing the food to high heat. This helps preserve up to 97% of the food’s original vitamins, minerals, and enzymes, making it ideal for those who value both nutrition and convenience.

Freeze-dried foods are also lightweight and highly portable. Because the water has been removed, the food becomes significantly lighter, making it easier to store and transport. This is particularly useful for backpackers, emergency kits, and anyone looking to store food in bulk without sacrificing space or weight.

For homesteaders, preppers, or anyone seeking to reduce food waste and extend the life of fresh, cooked, or even perishable foods, freeze drying offers an unmatched combination of longevity, quality, and practicality.

What Foods Can Be Freeze Dried

One of the biggest advantages of freeze drying is its versatility. Unlike canning or dehydrating, freeze drying preserves the texture, color, and nutritional value of a wide range of foods without the need for added preservatives. Most fruits, vegetables, meats, and even fully cooked meals can be safely and effectively freeze dried at home.

Fruits like strawberries, bananas, apples, mangoes, and blueberries freeze dry exceptionally well. Their natural sugars and porous structure make them ideal candidates for long-term preservation, and they rehydrate quickly with minimal texture loss. Vegetables such as peas, corn, green beans, carrots, and bell peppers are also commonly freeze dried and retain much of their original flavor and nutrition.

Meats can be freeze dried either raw or cooked. Lean cuts of beef, chicken, turkey, and pork do well, especially when cut into small, uniform pieces. Freeze-dried meats should always be rehydrated and cooked (if raw) before consumption to ensure safety. Cooked meals—such as stews, casseroles, pasta dishes, and soups—can also be freeze dried in serving-sized portions, making them ideal for emergency preparedness or quick weeknight dinners.

Dairy products such as cheese, yogurt drops, and even scrambled eggs can be freeze dried, though high-fat content may reduce shelf life. Likewise, herbs, spices, and even brewed coffee can be freeze dried for long-term use.

That said, not all foods are suitable for freeze drying. High-fat items like butter, nut butters, oily fish, and greasy meats tend to go rancid during storage due to residual oils that cannot be fully removed through freeze drying. Foods with high sugar content, such as honey and jam, do not freeze dry well either due to their hygroscopic nature—they retain moisture even under vacuum pressure.

Understanding which foods freeze dry best allows you to maximize your investment in equipment and time while building a truly reliable pantry.

Home Freeze Dryers: What You Need to Know

Home freeze dryers have become increasingly popular in recent years, offering families and homesteaders the ability to preserve high-quality food with minimal loss of nutrition, flavor, or texture. While commercial freeze dryers have been used for decades in the pharmaceutical and food industries, home-use models—like those from Harvest Right—have made the process more accessible than ever.

Freeze dryers work by first freezing the food to very low temperatures, then creating a powerful vacuum that turns the ice directly into vapor through a process called sublimation. This process removes nearly all moisture from the food, which is why the end product is shelf-stable for decades when stored properly.

That said, owning a home freeze dryer requires a significant upfront investment. Entry-level models typically start around $2,500 and can exceed $4,000 for larger units. These machines are heavy, require counter or floor space, and can take 24 to 48 hours to complete a full cycle, depending on the moisture content of the food.

Electricity usage is another consideration. While not extreme, freeze dryers do draw more power over time than dehydrators or canning equipment. Some units can also be noisy while operating, so they’re best placed in a basement, garage, or dedicated utility room.

Maintenance includes regular oil changes for standard vacuum pumps (unless you upgrade to an oil-free version), cleaning the trays, and periodically defrosting the chamber. Many users find the investment worthwhile, especially if they grow or raise much of their own food, want to build long-term food security, or need shelf-stable options for special dietary needs.

How to Freeze Dry Food at Home: Step-by-Step

Freeze drying at home may sound complicated, but once you understand the process, it becomes a reliable routine for preserving just about any food. While each freeze dryer brand will have its own operation manual, the basic process remains consistent across all models.

1. Prepare the Food
Start by washing, peeling, slicing, or cooking the food as needed. Uniform sizes help ensure even drying. This is especially important for fruits, vegetables, and proteins that need consistency to freeze and dry evenly. If you wish to freeze dry ready-made meals like casseroles, thick stews, or pasta dishes, bake the dish as if you were serving it, then allow it to cool to room temperature before spreading it onto a freeze dryer tray.

2. Pre-Freeze the Food (Optional but Recommended)
While not mandatory, pre-freezing your food in a deep freezer can make a noticeable difference in efficiency. Freeze-drying machines will still begin with a freezing phase, but starting with frozen food reduces the total run time—which can otherwise extend upwards of 24 to 32 hours. Pre-freezing also helps delicate foods retain their shape and speeds up sublimation once the vacuum cycle begins.

3. Load the Freeze Dryer Trays
Arrange your prepped and pre-frozen food in a single layer on the metal trays that come with your freeze dryer. Avoid overcrowding or stacking pieces, as airflow is key to successful moisture removal. Insert the trays into the chamber and ensure the door is sealed tightly.

4. Start the Freeze Dry Cycle
With the trays in place, the machine will first lower the chamber temperature, then initiate the vacuum cycle. This is where sublimation takes place, drawing out nearly all moisture over several hours. Depending on the food’s moisture content and whether it was pre-frozen, cycles can last 18 to 48 hours. Most machines automatically sense when the food is dry, but you can manually extend the drying time if needed.

5. Test for Dryness
Once the cycle is complete, remove the trays and break open or cut into the largest or thickest item on the tray. There should be no cold spots, moisture, or softness inside. If in doubt, return the tray to the machine and run an additional dry cycle.

6. Store Immediately
Freeze-dried food begins absorbing moisture from the air as soon as it’s exposed. Transfer it immediately into Mylar bags or vacuum-sealed jars with oxygen absorbers. Label each package with the food type and date for future reference.

Storing Freeze-Dried Foods for Maximum Shelf Life

Proper storage is critical to maintaining the long shelf life and nutritional integrity of freeze-dried foods. Once the drying process is complete, the food is extremely hygroscopic—it begins absorbing moisture from the air almost immediately. If not stored correctly, even trace humidity can compromise texture, flavor, and safety over time.

The most effective way to store freeze-dried food is in Mylar bags combined with oxygen absorbers. Mylar provides a strong moisture and light barrier, while the oxygen absorber prevents spoilage and extends the shelf life well beyond 20 years when kept in a cool, dark, and dry environment. Be sure to heat-seal the bag properly and label it with the contents and date.

Vacuum-sealed glass jars are another excellent option for short- to medium-term storage, especially for snacks you plan to use within a year or two. These allow easy visibility of contents and are reusable, making them a popular choice for storing fruits, herbs, or single-serve items in an everyday pantry. Another option is to use a bagged vacuum sealer to remove all the air from the bag and making it easy to transport. The thickness of the bag is key to avoid puncture and to keep critters at bay.

Regardless of packaging, always store freeze-dried food in a location away from direct sunlight, heat, and moisture. Basements, closets, or dedicated food storage rooms that maintain consistent temperatures between 50°F and 70°F are ideal. Avoid fluctuating environments like garages or sheds, which can shorten shelf life due to condensation and temperature swings.

To maximize the shelf life and safety of your freeze-dried food, follow the same foundational storage principles used for other preserved foods like home-canned or dehydrated goods:

• Store in a cool environment, ideally between 50°F and 70°F
• Keep food away from direct or indirect sunlight, which can degrade packaging and nutrients
• Avoid areas with high humidity or temperature fluctuations, which can cause condensation inside sealed containers
• Store food off of concrete floors, especially in basements or garages, to prevent heat and moisture transfer
• Use oxygen absorbers inside Mylar bags or jars to prevent spoilage and maintain freshness
• Ensure containers are sealed airtight and protected from pests
• Avoid storage areas prone to mold, leaks, or condensation—think twice before storing near water heaters or exterior walls

People Often Ask

Q: Can you freeze dry food at home without a machine?
A: Technically, it is possible to freeze dry food using a deep freezer and a vacuum chamber, but the process is inconsistent, time-consuming, and not practical for preserving large batches. Home freeze dryers are the only reliable way to achieve the low pressure and sub-zero temperatures needed for safe, thorough moisture removal.

Q: What foods should not be freeze dried?
A: Foods high in fat, oil, or sugar do not freeze dry well. This includes items like nut butters, butter, fatty meats (like sausage or bacon), honey, and jam. These foods either retain too much moisture or go rancid quickly, reducing their shelf life and safety.

Q: How long does freeze drying take?
A: Freeze drying time depends on the moisture content and volume of food, but most cycles last between 24 and 32 hours. Pre-freezing your food before placing it in the freeze dryer can reduce the total processing time by several hours.

Q: Is freeze dried food healthier than canned or dehydrated food?
A: Freeze dried foods retain more nutrients—up to 97%—because the process uses low temperatures and avoids cooking. Canning and dehydrating both involve heat, which can reduce the levels of certain vitamins and enzymes. If nutrition is a priority, freeze drying is often the best option.

Q: Can you freeze dry food at home without a machine?
A: Yes, it’s possible to freeze dry food at home using a deep freezer, though the results won’t match those of a dedicated freeze dryer. This DIY method involves placing thinly sliced or pre-cooked food on open trays in your deep freezer and leaving them undisturbed for several weeks. Over time, the water will slowly sublimate—especially in very cold, dry environments—but the process is much slower and less efficient.

This approach can be a helpful entry point for beginners or those experimenting with small batches, but there are limitations. Foods can easily pick up odors from other items in the freezer, batch sizes are small, and success is limited by the available surface area and freezer temperature consistency. You also won’t achieve the same moisture removal or shelf life as with a true vacuum-based freeze dryer. For occasional use or lightweight preservation goals, it can work—just be aware of its drawbacks.

About the Author:
Diane Devereaux, The Canning Diva®, is a nationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.