Avoid foods that are high in fat, high in sugar, or contain a lot of alcohol. These components resist sublimation (the freeze-drying process), often stay wet or sticky, and can reduce the shelf life of your final product.
Let’s break it down.
1. High-Fat Foods
Fat doesn’t contain much water, so it doesn’t freeze-dry well. Instead of becoming light and crisp, fatty foods tend to stay greasy, soft, or even go rancid in storage. Common culprits include:
- Butter or margarine
- Mayonnaise
- Cream cheese
- Bacon (the fat stays wet)
- Peanut butter (unless used in small amounts in a recipe)
A small amount of fat in mixed dishes (like casseroles or soups) is usually fine, but pure fat-based items don’t do well long term.
For troubleshooting greasy trays, see our guide on Troubleshooting Freeze-Drying Failures ✅.
2. High-Sugar Foods
Sugar acts a bit like fat in freeze drying. It resists drying out and loves to absorb moisture the minute you take it out of the machine. That leads to sticky, chewy, or soggy results. Foods that typically struggle:
- Syrups and jams
- Frosting
- Honey
- Fruit juices
- Gummy candies (some can be fun experiments, but they won’t store well)
If you’re curious about the better performing treats, check out Can You Freeze-Dry Ice Cream, Candy, or Snacks? for what actually works 🍦.
3. Alcohol-Based Ingredients
Alcohol doesn’t freeze easily and will usually stay wet or evaporate off completely during freeze drying. That means you’ll end up with a failed tray or wasted flavor. Skip these:
- Extracts with high alcohol content (like vanilla)
- Liquors or spirits
- Alcohol-based marinades or sauces
Instead, use alcohol-free flavorings or add those ingredients after rehydration.
Bonus: Foods That Just Don’t Rehydrate Well
Even if a food technically freeze-dries, some just don’t return to an appetizing texture. These include:
- Avocados (go brown and mushy)
- Lettuce (paper-thin and limp)
- Watermelon (mostly sugar and water, becomes sticky foam)
- Whole steak (cooks unevenly when rehydrated)
You can learn more about test methods in How to Test If Freeze-Dried Food Is Fully Dry.
Final Thoughts
Freeze drying is an amazing tool, but it’s not magic. Choosing the right ingredients helps ensure you get the crisp texture, long shelf life, and easy rehydration you’re after. When in doubt, test a small batch and take notes.
And don’t forget: if your tray comes out oily, sticky, or suspiciously chewy, it’s probably one of the foods above. Save yourself the frustration and prep smarter next time!
Thanks for stoppin’ by!
Jelly Grandma
Want more tips like this? Head back to our full tutorial: Everything You Need to Know About Freeze-Drying at Home.
Anne James—lovingly known as Jelly Grandma—is a professional canner, seasoned home cook, and lifelong preserver of traditional Southern skills. With over 55 years of hands-on experience in canning, gardening, cooking, and quilting, Anne brings generations of wisdom to every guide she writes.
Featured in both local media and by national brands like Hershey, Anne now shares her knowledge through PreservingSweetness.com and her YouTube channel, helping others rediscover the “old ways” of living well and making things from scratch.