Freeze-drying is rapidly gaining momentum as a method for home food preservation as freeze-dryer units become more accessible to the general public. This unique process involves removing water from a food product to preserve its color, nutritional value, and structural integrity.
In a recent Extension publication, two Purdue University researchers discuss food safety, dehydrating versus freeze drying (and when to use one or the other), and the best foods to freeze dry for home gardeners and consumption. You can view the publication via Purdue’s Education Store here: https://edustore.purdue.edu/fs-160-w.html.
While there are no restrictions on freeze-drying products for home use, there are only a few select products that may be freeze-dried at home and sold by home-based vendors (HBV). According to the Indiana Department of Health (IDOH), HBVs may only sell the following freeze-dried products: pre-manufactured confectionary items, or fruits that are no larger than a small marble (e.g., blueberry) that have not been cut or processed further. For more information on HBV products and regulations, please visit Purdue’s Home-Based Vendor resource page.