By adding the water back in. I weigh the food before I freeze dry it, then I weigh it after it is freeze dried. The difference should be about the amount of water to add back in. It would be different with different types of food. For example, if I were to freeze dry bread, I wouldn't then submerge it in water, I would wrap it in a wet paper towel until it was reconstituted. I have ordered a stove top steamer because I think that would be the right way to reconstitute some things, like perhaps vegetables, although they could certainly be emersed in water.Interesting! Then how do you reconstitute the meals?
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