Jul 6, 2023
Don’t you just love guacamole but hate that you can only have it when the avocado is in season? Here’s how to freeze dry guacamole and have it ready for your next Mexican party.
You can freeze-dry your own fantastic guacamole recipe. If you don’t have one, you can choose one of the recipes listed below. All of them are simple to make, and require almost the same ingredients with a little variation.
This means if you want to experiment with your guacamole, go ahead!
This means if you want to experiment with your guacamole, go ahead! Just make sure you’re okay with the taste before you freeze-dry it. Remember that when you freeze dry food, you preserve its shelf life and flavor.
What If you’re too busy to prepare your own dip? Feel free to go ahead, and you’re your favorite brand. Then mix it up with a salsa dip or jazz it up with a few ingredients to make it extra special.
Or you can buy one from your favorite restaurant that makes awesome guacamole. This way, you don’t always have to go to their restaurant to get your fix.
Pre-freezing is an option, but it can really help if you want to cut the freeze-drying time. It can also help your machine run efficiently since you’ll be using cold-temperature food.
When you freeze dry food, it’s subjected to extremely low temperatures for freezing. Your freeze dryer can’t do its work unless the water content in your food turns into solid ice. Once there’s enough pressure inside the unit and all the moisture is frozen solid, the machine sublimates ice into vapor. This leaves behind completely dry food with a longer shelf life compared to dehydrated or canned food.
To pre-freeze guacamole, just spread it on the tray evenly. Make sure it’s not higher than the lip of the tray so that it freeze-dries properly. You can use separators to portion the condiment evenly and make it easier for you to store it later. If you don’t have a divider, use a spatula to score out portions.
Freeze-drying guacamole is easy with a Harvest Right freeze dryer. We love this machine of ours is a fine piece of innovation and technology. It comes with presets so that you don’t have to worry about time and temperature. All you have to do is:
Freeze-drying guacamole can take between 34-48 hours, depending on its moisture content. Ripe avocados have more moisture in them than slightly raw ones. If you added tomatoes to your dip, that’s extra moisture as well.
You can touch the surface of the freeze-dried guacamole to check for texture and moisture. Any part of the food that feels cool, soft, and moist means the tray’s not done freeze-drying. You can also use a moisture meter or analyzer to objectively tell if the food is still moist.
Also, take a piece out, especially on thick areas. The food should be dry, airy, and crumbly; so much so, you’ll need water to moisten your mouth. If you feel a bit of softness and moisture, put the tray or trays back for an extra 2-4 hours of dry time.
Mylar bags are awesome for long-term storage. They’re also perfect for bringing freeze-dried food on hikes and traveling because they’re lightweight. It’s not that solid, so you can cram it in your bag and not worry about breaking it. Of course, this means your guacamole’s going to crumble. If you want a chunky dip, don’t break your freeze-dried food too much before putting it in the Mylar bag.
Mason jars are also great because you can reuse them at will. You also have a clear visual of how much food you have left. They may not be ideal for long-term storage because they allow light pass to pass through. But they’re fantastic for in-demand eating.
Before you seal your bag or jar, throw in food-grade oxygen absorbers. They take out oxygen that causes browning and spoilage of food. Generally, you use 1-2 or 300cc oxygen absorbers for every gallon-size container. You can use more if you want, but you certainly can’t use less. If you got 100cc oxygen absorbers, use 2-4 for every gallon-size container.
Your freeze-dried guacamole can last 25 years or more if stored properly. Keep the bags or jars away from direct sunlight and watch the room temperature. It should be 72°F (22 °C) or lower to keep the freeze-dried food from spoiling. If the room gets flooded, check the bags or jars. Moisture is the main culprit of spoilt food, so always make sure your stash is dry.
Did you also know that you can have a freeze-dried guacamole mix? Just throw your freeze-dried avocado, tomato, cilantro, garlic, and pepper into a bag or jar. When you’re ready to eat, just reconstitute, then season with salt, pepper, and lime!
What’s your plan for your freeze-dried guacamole? Let us know in the comment section.
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