CFD Publications

Home Up Search

Dehydrated and Freeze Dried Foods


To Order
Preparedness Info
Recipe of the Month
Recipe Archives
Reference Links
Commercial Links
Book Reviews
Reading and Reference
Cheryl's Talks
Blog Links


Water is slowly removed Food is frozen and water quickly removed
Requires a relatively small amount of shelf space Requires more shelf space since the volume is not significantly reduced
Heavier because it is dense Lightweight
Takes longer to absorb water Can absorb water in about 10 minutes
Rehydrated doesn't always resemble fresh Rehydrated often resembles fresh
Many foods can be eaten in the dehydrated state Many foods can be eaten in the freeze dried state

Usually individual foods

Individual foods and also meals

Variety somewhat limited

Wider variety available
More easily replaced Not as readily available

Can be produced at home

Cannot be produced at home

More affordable

More expensive

Dehydrated and freeze-dried foods should be rotated every 3 to 7 years for best results but some can have a shelf life of 25 years. Others have a short shelf-life and should be used regularly. These include milk and milk products, eggs and egg products, margarine and butter.

One pound of BUTTERMILK POWDER = 5 quarts liquid buttermilk
1 cup buttermilk = 1 cup water + 4 Tbsp. powder
To use BUTTERMILK POWDER in baking, add the powder to dry ingredients and water with the liquid ingredients.

44 ounces MARGARINE POWDER or BUTTER POWDER = 5.5 pounds margarine or butter

Use DRIED EGGS only in foods requiring thorough cooking.
One pound of DRIED EGGS = 32 to 36 eggs
Mix powdered eggs according to package instructions. Some will require 2 Tbsp. per egg and others will only require 1 Tbsp. per egg
To mix DRIED EGGS, place water in deep bowl. Sprinkle egg over surface and blend until smooth with a fork or rotary beater OR in baking, dried eggs may be mixed with dry ingredients and the water added with liquid ingredients.

FOR 1 EGG: Place 3 Tbsp. cold water in a small mixing bowl. Sprinkle 1 tsp. unflavored gelatin on the water to soften; beat. Add 2 Tbsp. + 1 tsp. boiling water and beat until dissolved. Place in the freezer to thicken, about 10 minutes. Take from freezer and beat until frothy with mixer. Add to batter in place of an egg. Use in baking only.
FOR 2 EGGS: 2 tsp. gelatin, 1/3 cup cold water, 1/3 cup boiling water. Prepare as for 1 egg.
FOR 3 EGGS: 1 Tbsp. gelatin, 1/2 cup cold water, 1/2 cup boiling water. Prepare as for 1 egg.



Send mail to with questions or comments about this web site.
Copyright 2004 - 2013 Cheryl Driggs
Last modified: 07/15/2013