You’ve got a home freeze dryer; a kitchen gadget that can turn your favorite foods into lightweight, long-lasting, flavor-packed wonders.

It’s not science fiction; it’s freeze-drying. Properly freeze dried food lasts up to 20+ years while maintaining flavor, texture and nutrition. This technique to preserve food is like a culinary magician’s trick.

But, what foods can you freeze dry?

There are so many foods that can be freeze dried and today, we’re spilling the beans on the best things to freeze dry. 

The best foods to freeze dry are foods that your family will eat and enjoy. Some popular foods to freeze-dry include fruits, vegetables, eggs, dairy products, meat, fish, whole-prepared meals, herbs, desserts and beverages.

Best Foods to Freeze Dry

Let’s explore the freeze drying process and find out which foods are the real rock stars for this preservation technique. You know, these are the everyday staples that you use in your family’s meals, the ones your family just can’t live without, that you’d love to keep around for longer than the usual 1-3 months. We’re talking about extending the shelf life of your favorite daily eats up to  20+ years. 

These are the  most popular freeze dried foods:

Fruits: Yep, you can freeze dry your favorite fruits, turning them into crunchy, sweet snacks that will stay fresh for years.

Vegetables: Those garden-fresh veggies can also get the freeze-drying treatment, preserving their flavor and nutrients. Raw or prepared, freeze dried vegetables are a game changer for meal prep.

Eggs: Eggs are incredibly versatile when freeze-dried. Scrambled, omelets, or raw.

Related Articles

How to Freeze Dry Eggs

Scrambled Eggs: Fresh Eggs versus Freeze Dried Eggs

Dairy Products: Milk, yogurt, cream cheese and hard cheese can be freeze-dried. 

Meat and Fish: Freeze-dried meats and fish are savory, lightweight, and perfect for outdoor adventures or meal prep.

Herbs: Your secret flavor weapons can be freeze-dried, keeping their aromatic punch intact.

Prepared Meals: Your favorite homemade meals can be freeze-dried, ensuring you have a taste of home even on the go.

Candy and Treats: Satisfy your sweet tooth with freeze-dried desserts that stay delicious for years. Simple pure chocolate is one of my favorite things to pop in the freeze dryer.

Other Foods: Don’t forget about condiments, they can freeze dried easily, with little preparation.

Now, here’s an insider tip from my own kitchen: For my family, our freeze dried staples are fruits, vegetables, eggs, and dairy products. We have a supply of these for the long and short term. These are great to have on hand during busy weeknights to make preparing meals so much easier.

Reconstituting freeze dried food

Rehydrating freeze dried food is just as simple as the freeze drying process. If you’ve got some food that’s been freeze dried, it means almost all the moisture has been sucked out of it in a special process called sublimation.

It’s kinda like giving the food a “time-out” where its weighs less and won’t go bad for a really long time. When you’re ready to eat it, all you do is add some water back. The food soaks up the moisture and voilà! It looks and tastes like the original.

1. Fruits – Nature’s Candy

When you freeze dry fruits, you’re not just preserving them; you’re intensifying their flavors and creating delicious, crisp, and nutrient-packed snacks. When it comes to freeze-drying fruits, it’s all about your personal taste buds. 

Pick the fruits you enjoy the most because freeze-drying lets their flavors shine.

Here’s a little sneak peek into some of our favorite fruits to freeze dry:

Apples: Sliced apples are a great place to start. They are sweet and nutritious and develop a wonderful crunch when they are freeze dried. You can play around with the thickness of your slices to vary the flavor and texture. Chips are my favorite.

Bananas: These aren’t your run-of-the-mill banana chips; they’re flavor bombs! Slice ripe bananas, freeze dry them, and enjoy the sweet, crunchy goodness. Sprinkle them on your morning cereal, mix them into yogurt, or just snack away.

 They have a tendency to change color, so a quick dip in citric acid can do wonders.

Blueberries: These are fantastic– super easy with no prep. Just put in a single layer on your tray, and they’re ready to go.

Grapes: Freeze-dried grapes are like nature’s candy. Halve them for the best results. You can jazz these up by mixing the grapes in a bit of lime juice and jello powder before you freeze dry to get a sweet n’ sour flavor.

Peaches: Sliced peaches are nothing short of amazing. No need to blanch before you freeze dry; just slice and put them in your freeze-dry. 

Watermelon: Watermelon spears are just the right size to freeze-dry quickly and efficiently. But if you prefer bite-sized pieces, cutting the watermelon into 1-inch cubes works great too.

Avocado: Avocado is a surprisingly good freeze dried fruit, but it will discolor if you do not pretreat. The trick? Submerge slices in a quick lemony bath or a splash of citric or acetic acid before freeze-drying.

Citrus: Citrus fruits can require some extra preparation. The natural sugar and extra water content are to blame. If you’re up for the challenge, remove the rind to make the freeze-drying way easier. But You can also just freeze dry citrus in thin slices with the rind on. If you do remove the rind, you can freeze-dry those separately –I like to powder the rind and use them for smoothies, baking and seasoning meat or fish.

Looking for a more in-depth guide to freeze drying fruit? Check out our recent article:

How to Freeze Dry Fruit: A Complete Guide

2. Veggies – Garden Goodness All Year Round

Freeze dried vegetables are a fantastic way to keep your favorite greens around for longer. Freeze dry vegetables you love and use the most. 

When it comes to freeze dried veggies, the process is a little different for each type of vegetable. Some veggies do their freeze drying thing without breaking a sweat, while others might need a little extra prep work. Here are some of our favorites

Broccoli: Slice into small pieces for the best freeze drying results.

Carrots: Just slice them up. They are great as is for a healthy snack or they can be added to countless dishes or ground up for baking recipes.

Corn: Sweet corn kernels are a staple. Just remove them from the cob, and you’re good to go. Or you can roast them first and have a star ingredient to quickly elevate your meals.

Green Beans: Green beans do need extra preparation. You can either cut them into small pieces or shell them before freeze-drying. 

Mushrooms: Slice them up, freeze-dry them, and you’re set. 

Bell Peppers: Whether you slice, dice, or chop them up, peppers are perfect to add to omelets, stir-fries, or soups. I love to roast or saute them first to make dinner prep on weeknights easy.

Potatoes: You can slice any way you like and freeze dry raw or you can bake, fry or mash and freeze dry a ready-to-go sidedish.

Onions: Onions can be freeze-dried in various forms – plain, diced, chopped, sliced, caramelized, or as part of a dish. However when you freeze dry raw onions their strong aroma and flavor might leave a lasting impression on other foods in the freeze dryer. You might notice their presence for several cycles to come. 

Zucchini: I love to freeze dry zucchini for ease in weeknight cooking. Cut the zucchini into uniform slices about 1/4 in thick. Blanching is optional but I often do it to ensure that the texture and color are preserved.

Rehydrating freeze dried vegetables requires patience.  Some veggies rehydrate best by soaking in a bowl of water,  others can be put in a ziplock with a damp paper towel and will plump up over time. Rushing the process can affect the texture, which will likely leave your veggies with a crunchy center.

Even if a veggie doesn’t rehydrate perfectly, don’t worry – they can still be used in soups, chilis, or stews. Or, you can get creative and turn them into veggie powders and put them in smoothies for added nutrition and flavor.

See our related article How to Freeze Dry Vegetables at Home: A Complete Guide

3. Eggs- The Versatile Powerhouse

Eggs, those kitchen all-stars, are culinary MVPs that can shine from breakfast to dinner. Packed with protein and a plethora of nutrients, they’re a nutrition powerhouse. Freeze-drying eggs preserves their essential nutritional value.

It’s a game-changer, especially for people with busy schedules looking to save both time and money on groceries.

Freeze drying raw eggs or cooked eggs is a breeze; it’s a straightforward process that requires just a few simple steps. The freeze dryer does the heavy lifting for you. All you need to do is prepare the eggs and then let the machine work its magic. It’s the ultimate way to preserve eggs with minimal fuss and maximum benefits.

Related Article: Freeze Drying Eggs

Also, for a real review of freeze dried eggs see our article Scrambled Eggs: Freeze Dried vs Fresh Eggs. In this experiment, we’ll explore the preparation process, scrutinize taste and texture, and, most importantly, gather the unfiltered opinions of my unbiased little critics – my children – to share with you.

4. Dairy – Creamy Delights

Yep, you read that right – dairy. Freeze drying milk, yogurt, sour cream, and cheese are game changers. You can savor their goodness without worrying about it going bad. However, the higher the fat content, the shorter the shelf life – just something to keep in mind.

Remember, there will inevitably be a few texture and flavor changes with some dairy products after freeze drying and rehydration.

Milk is a staple in every household. It has long been seen as a healthy drink because it is high in a range of nutrients. Milk is good for bones because it offers a rich source of calcium, a mineral essential for healthy bones and teeth. Milk is also fortified with vitamin D, which also benefits bone health and, along with calcium, can help prevent osteoporosis. Freeze dried milk keeps all of the amazing nutrients.

Freeze-drying milk is a breeze – no fancy prep is required. Just pour any milk you prefer ( skim, 1%, 2% whole or non dairy: almond, soy, oat) into the tray, and let the freeze dryer work its magic.

If you can swing it, pre-freezing before starting is a pro move, but, not having extra freezer space is a reality for many of us.

Now, when it’s time to bring your freeze-dried milk back to life, go for a simple 1:1 ratio. Mix it up thoroughly for that velvety-smooth texture.

Keep your freeze-dried milk on standby, and you’ll be thanking yourself on those hectic weeknights when meal prep feels like a marathon. And don’t forget, it’s a secret weapon in the world of baking too – versatility at its finest!

Freeze dried milk is a versatile ingredient that serves as the foundation for many essential dairy products in your kitchen. Freeze dried milk stands as a cornerstone ingredient in the versatile world of dairy products, offering an incredible range of culinary possibilities. With just this one base ingredient, you can create an array of dairy essentials.

Check our recent article How to Enhance Your Recipes with Freeze Dried Milk. We show you how to create evaporated milk, sweetened condensed milk, and buttermilk, with your freeze dried milk powder. These ingredients are indispensable in countless recipes.

Also, see our article How to make Cream of Anything Soup Base from Freeze Dried Milk. The beauty of the “Cream of Anything” soup base is its adaptability. You can add virtually any vegetable, meat, or seasoning to create a variety of soups that can act as a base for countless recipes. The possibilities are endless!

When these ingredients become scarce, or you need a convenient solution, having freeze dried milk on hand allows you to craft your own versions, ensuring that you can continue to prepare your favorite dishes.

When it comes to cheese, it’s best to shred or grate before freeze drying. This ensures even drying and keeps clumps at bay. Once the cheese is completed, store freeze dried food in an airtight container, and it’ll keep its deliciousness for up to 25 years. 

I love to always have freeze dried cheese on hand. My favorite is parmesan. Just grate some parmesan, freeze dry it, and sprinkle it over your pasta or salad for a cheesy, nutty twist. It’s the perfect finishing touch.

Butter can go two ways: freeze dry it in its solid form or give it the melt-and-freeze-dry treatment. However, butter shines brightest as part of a recipe rather than flying solo. When it’s done freeze-drying, store it away in an airtight container. Freeze dry butter and it’ll stay good for a solid 10 years.

For those higher-fat dairy products like sour cream and cream cheese, dilution is the key. Adding a bit of water can make a world of difference to the freeze dried goodies, extending their shelf life. It may take a little trial and error to find your preferences but it is worth it!

5. Meat and Fish – Satisfying and Savory

For all the carnivores out there, freeze dried meat is a revelation. From beef jerky and chicken to salmon, freeze-dried meats and fish are not only delicious but also incredibly convenient. They make fantastic snacks for hikes, road trips, or just an afternoon pick-me-up, and can save a lot of time during meal preparation.

They are perfect to add to one-pot meals or your slow cooker for weeknight dinners. Or you can rehydrate freeze dried meat to help with busy weeknight meal preparation.

When it comes to freeze drying meats and fish, the secret is choosing lean cuts that your family loves. There are so many choices, you can choose raw or cooked meats and fish.

But take safety is consideration– freeze drying cooked meats and fish is the safer bet due to the potential risks of foodborne illness with raw options. And even more than usual, cleanliness is key, especially after freeze drying raw meat and fish.

Beef, chicken, poultry, pork, fish, game meats, ground meat, sausages, and bacon are all freeze-drying successes. But here’s a golden rule: trim away as much fat as you can before freeze-drying. Fat can turn rancid over time and spoil the meat.

Preparation is pretty simple. You can freeze dry raw meat or cooked meat. (If you are cooking your meat, prepare it as you normally would, then let it completely cool.) Just slice the raw or cooked meat or fish it into thin strips or small pieces. Lay these pieces out on your freeze dryer trays, and set your freeze dryer to the right settings for the specific meat, and that’s it.

Drying time varies, usually taking anywhere from 24 to 48 hours, depending on factors like the meat’s thickness and your machine’s power. Store it in airtight containers like mason jars, mylar bags or vacuum-sealed bags. When properly prepared – freeze-dried meat can stick around in your pantry for a solid six months to 20 years, depending on the cut and how well you store it.

Homemade venison jerky is one of our favorites, but it can be quite perishable. Freeze drying extends its shelf life without compromising that smoky, savory taste. It’s perfect with some freeze dried cheese for school lunches or other on-the-go protein-packed snacks.

Freeze-dried meats and fish, are a protein-rich staple that can last for years. It’s perfect for stocking up on emergency food supplies or for packing on your camping and hiking adventures. Just remember, once you open that container, make sure to use it within a few days. 

Check out our recent article for a complete guide to freeze dry meat

6. Herbs – Flavors that Never Fade

Imagine having a stash of fresh herbs in your kitchen all year long, no matter the season. Freeze drying herbs will lock in their aromatic goodness, making them perfect for adding a burst of flavor to your cooking. Whether it’s basil, rosemary, or thyme, your meals are about to get a serious upgrade.

I prefer most herbs and spices freeze dried then put into a food processor and made into a  powder.

I always like to have freeze-dried basil and cilantro. Both of these are secret weapons for almost anything I am making. 

7. Prepared Meals – Feast Ready

Picture this: you’re out in the wilderness, or your power is out, or it’s simply a busy weeknight, and it’s time for dinner. All you need is some water, and freeze-dried meals are ready in no time. Freeze-dried meals are also convenient in emergency situations or on the go and camping. They offer a nutritious and satisfying dish with very little preparation.

When it comes to freeze-drying meals and prepared foods, think of it as your ticket to ensuring your family enjoys what they love for longer. The best dishes to choose are ones without bones and that are low in sugar and fat – that’s the secret to maximizing their shelf life. Don’t worry, though; meals with a bit more indulgence can still be freeze-dried, even if their shelf life isn’t quite as lengthy.

You can freeze-dry whole meals either partially to ease preparation or fully prepared and ready-to-eat. It’s all about convenience.

Here are my go-to tips and tricks for freeze drying soups, stews, casseroles, and pasta.

When it’s soup and stew time, remember that the liquid content plays a crucial role in drying time and texture.

Cook your soup or stew as usual, but use about 1/4 less liquid. This will speed up the drying process and help to maintain the perfect texture. Let your meal cool to room temperature.

Pre freezing reduces the time to freeze dry and can help avoid messes. If you have the freezer space to prefreeze your meal, pour it into a shallow, freezer-safe container or bag. Once completely frozen, take the frozen meal out of its container or bag and lay it out on the freeze-drying trays.

Follow your machine’s instructions to freeze-dry your soup or stew.

Casseroles and pasta dishes are freeze-drying-friendly too, but here are some pointers to make it a success.

Cook your casserole or pasta dish just like you normally would, but skip the ingredients high in fat or oil – they will shorten the shelf life. Let your meal cool to room temperature.

Then, slice it into small, bite-sized pieces and place them on the freeze-drying trays. Follow your machine’s instructions to freeze dry your casserole or pasta dish to perfection.

We store some prepared meals in long-term storage for emergencies, but mostly we are looking to extend the shelf life of our favorites to save us time and money. We use these prepared meals within a year or two.

Check Out Our Recent Article Rehydrating Freeze Dried Lasagna for 3 Methods to Bring Freeze Dried Meals Back to Life

8. Desserts – Sweet Dreams Preserved

Freeze dried candies and desserts take your favorite sweet treats to a new level with a crunchy, satisfying texture.

The first freeze dried dessert I had was astronaut’s ice cream at the Smithsonian’s Air and Space Museum when I was in elementary school.

Freeze-dried ice cream is a classic treat and they only get better from there. You can freeze dry cakes, cookies, and even puddings. These sweets become crunchy, melt-in-your-mouth goodies that’ll satisfy your sweet tooth anytime.

Due to the high sugar and fat content, most freeze-dried treats won’t keep as long (probably 5-10 years at most), but I haven’t been able to keep any longer than a few months.

It’s easy to freeze-dry various candies, treats, and desserts. Here are some of the most popular options.

• Cakes/ Brownies and Breads: Freeze dried cakes, brownies, and breads keep their looks and flavors intact, just like they were fresh out of the oven. Just place slices right on the tray. To rehydrate, wrap a moist paper towel around each slice and let them soak up the water – this might take a few hours, but the delicious results are totally worth the wait.

• Cookies: Freeze dried cookies have a satisfying crunch and a fantastic depth of flavor that might be even better than just baked cookies.

• Gummy worms: These puff up to a colossal candy that’s light, airy, as fluffy as a cloud, and with a satisfying crunch that’s out of this world. 

• Ice cream: Use small scoops – and make sure you’ve got your freeze dryer set up to go from a cold state, or it’ll melt. Once freeze-dried, it’s delicious!

• Ice cream sandwiches: Cut into small pieces, or they won’t freeze-dry as well. Again, this is a time to pre-freeze the freeze dryer before you insert the trays.

• Chocolate: Freeze drying chocolate can help preserve its flavor and texture. However, it’s important to note that pure chocolate (without added ingredients) is the best candidate for freeze drying.

9. Beverages – Instant Refreshment

Believe it or not, you can even freeze dry beverages. Coffee, tea, or fruit juices – freeze drying retains their flavor and aroma while making them ultra-portable. Just add water, and you’ve got yourself a refreshing drink.

This is a great option over the store bought drink powders because you can control the sugar and sodium but still have the convenience of different beverages on the go. 

I love to make homemade electrolyte drinks for my kids during their sports seasons and then freeze dry them so they can just put the powder into their water bottles whenever they need it.

10. Beyond the Usual Suspects

Freeze drying food is only limited by your creativity. There are a bunch of other foods, that would work perfectly freeze dried. Just pop them into your freeze dryer and “give it a whirl”.

Some foods cannot be freeze dried but with trial and error, there are often workarounds. With persistence you can create some amazing freeze dried food.

Have fun experimenting. Pay attention to the foods you use often, and let your imagination run wild. You may have some fails but you’ll probably find some amazing culinary surprises along the way as you explore the world of freeze drying other foods. 

Condiments:  Ketchup, Ranch, BBQ sauce, Sriracha, and mustard work well. Just water them down a bit before you put in the freeze dry.

Pet Food: Treats for your furry friends freeze-drying upgrade too. Whether it’s bits of meat or homemade dog treats, your pets will love them. 

Honey: Freeze-drying honey transforms it into a unique crunchy treat, perfect for snacking or adding to various dishes.

Honey is often put on lists of food that cannot be freeze dried, that is because the honey can become crystalized, which does irrevocably change its flavor and texture. But I happen to enjoy the texture and flavor so I think it can be a win.

I especially love these honey chips on a charcuterie board with cheese and fresh fruits. Or in an arugula salad with crumbled goat cheese, pears, and prosciutto.

Kombucha Scoby: Freeze drying the kombucha mother can preserve its beneficial probiotics for extended periods, making it a handy ingredient for homemade kombucha brewing. The process might alter the texture and appearance of the mother it does not damage the “Symbiotic Colony of Bacteria and Yeast” that allows for fermentation and flavor.

Our Experiments and Fails

In the world of freeze-drying, experimentation, and even failure is part of the adventure. One time we decided to freeze-dry some lemon curd. It expanded like crazy, creating a bit of a mess in the process.

But here’s the fun part – we managed to salvage about 80% of it!

Given the lemon curd’s high sugar and fat content, we know it won’t have the longest shelf life. So, we make it a point to check on it every so often, to ensure it doesn’t go sour on us. It’s all about learning and taking chances.

And as the lemon curd reminded us, even in the face of mishaps, freeze-drying can still deliver delicious results.

Foods That Don’t Freeze Dry

Some foods cannot be freeze dried in your home kitchen. When it comes to the world of freeze-drying, not all foods are created equal. Sugar, fat, water, alcohol and bones can be a bit finicky. Water, alcohol and bones are not worth trying to freeze dry, they do not work and can often cause a huge mess. Sugar and fat can be difficult but there are tricks to make these work.

Sugar can be a bit tricky to freeze-dry. Sugar’s structure doesn’t work with the freeze-drying process. However, if you slice that sugary treat into small pieces, you create more surface area for freeze-drying. So, it can work, but just make sure to double-check those sugary goodies when they come out of the freeze dryer for any lingering moisture before sealing them up in mylar bags.

Fat doesn’t freeze dry all that well, either. Foods with high-fat content tend to go rancid faster. These items can still be freeze dried, and are often delicious, but keep in mind that it might have a shorter shelf life.

Now, some foods are high in one of these less-than-cooperative ingredients, and might not freeze dry well on their own, or at all. But here’s a tip: You can often freeze-dry them as part of a larger dish or recipe. 

Peanut butter, Nutella, Butter, Mayonnaise, and Nuts: These favorites cannot be freeze dried alone, but they can play a fantastic supporting role in other freeze-dried creations. So, get creative and experiment with your freeze dryer. You might stumble upon something amazing!

In Conclusion – Freeze Drying: Your Culinary Superpower

Freeze drying is an efficient and long-lasting way to way of preserving food; it’s a culinary superpower that lets you savor the best flavors of every season, all year round. 

Whether you’re planning long-term storage for emergencies or just want to extend shelf life and have your favorite products on hand. Just remember to store freeze dried food in airtight containers, in a cool, dry spot, to make that shelf life really last.

If you’re a foodie, a backpacker, or just someone who wants to reduce food waste, give freeze drying a try. It’s like having a magic wand in your kitchen, turning your favorite foods into delicious, lightweight, and shelf-stable treats. Don’t get caught up on what cannot be freeze dried. Put your home freeze dryer to work and start experimenting.