I thought that I would kind of go through a load of freeze dryed peppers. This will be fairly photo heavy. OK, starting with a bunch of my Red Morugas
I put the colander on the scale and zeroed it. Looks like 1418 grams.
I pureed these
They fit into these molds. These will be prefrozen untill I have a full load.
Then a bunch of mixed red superhots, mixed yellow superhots, and Madbalz Brown, all prefrozen and molded.
And five trays of prefrozen molded plus some Jalapenos and Cherry Bombs plus placentas for both. Thats a full load for my freeze dryer.
Here is the machine loaded up.
Then place the door insulator in and set to freeze and dry. I usually freeze to -62F, but always at least -50F.
But, iI have taken it as cold as this.
Then, after 24 hours or more, they are done.
If anyone is following the Fastest Pepper thread, these Madbalz Brown ones would be perfect for The Hott Dude as suppositories. Pop em in, let them rehydrate, then Hershey squirt out hot and high pressure!
Vacuum sealed in bags and jars. If sealed in mylar bags with a food safe oxygen absorber they would be good for 20+ years.
The ice inside of the chamber is the moisture from those 5 trays.
That ice after defrost/drain out was this much water, just over 1 gallon or 4 litres.
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