Healthy Earth has a industrial “Harvest Right Freeze Dryer Machine”! You have the choice of buying our Freeze Dried Foods or you may wish to rent our freeze dryer for your own foods for your home, farm or business.

How to Freeze Dry at Home - Harvest Right Freeze Dryer Overview


Freeze-dried food for years was once reserved for soldiers and astronauts. Today freeze dried food is so popular for disaster-prepared survivalists, dietary needs for a healthy lifestyle and outdoor enthusiasts such as hikers or backpackers. People love to snack on it while it’s still in its freeze-dried state or you may just add water to quickly rehydrate food.



Freeze dried packets are lightweight, portable, convenient and non perishable that make a perfect food solution.


The freeze-drying process removes all water and moisture naturally without cooking, boiling or degrading the food.


Results are perfectly intact food, retaining almost all of its original taste and nutrition more than any form of food drying and requires no refrigeration, thawing or messy preparation.


Delivers flavourful, colourful, and nutritious foods without the need for preservatives, additives sulphates and additives, dyes and sugars. You can control your lifestyle and diet to lock in the peak freshness of your food.


Retains more vitamins, minerals, and antioxidants more than any other drying method that can be preserved shelf-stable of over 25 years when preserved in mylar bag!


Without water and oxygen to spoil therefore locking in the vitamins and nutrients in the food.


Cuts Down on food waste to save money by using leftover meals, ripe fruits and vegetables until you are ready to eat them.



The main disadvantage of freeze-dried foods is that they are quite expensive due to the specialized equipment and energy needed for this process. Freeze-dried foods also take up almost as much space as fresh foods, while dehydrated foods take up less space.



Uses high temperatures that can destroy more than 50% of the food value.


Will shrink or may toughen food.


Will change the flavour, colour, shape, aroma and nutritional content.


Has a limited shelf life of 6 months to 2 years.





The first application of the freeze-drying process was in the Andes, Peru, where indigenous people took low-land tubers up to high elevations and left them to freeze. Potatoes were squashed to evacuate water and, when left to freeze at night and exposed during the day, the mash would lose its remaining water while nutrients were preserved through the lyophilization process. This resulted in a food called chuño, with a long shelf life eaten well past its seasonal availability, that could be stored as emergency rations.


A significant turning point for freeze drying occurred during World War II. Blood plasma and penicillin were needed to treat the wounded in the field, and because of the lack of refrigerated transport, many serum supplies spoiled before reaching their recipients. The freeze-drying process was developed as a commercial technique that enabled blood plasma and penicillin to be rendered chemically stable and viable without refrigeration. In the 1950s–1960s, freeze drying began to be viewed as a multi-purpose tool for both pharmaceuticals and food processing.