That's great Larry, happy it worked for you. No separating of ingredients in sauce?
Hey Sam, I looked up freeze drying at home. Which I did not know could be done (at home). Very interesting. I rather think the draw back, or at least it would be for me, is that the intention of most of my frozen food is to use it within 3 months or so. For 'freeze drying' the intention is a lot longer and takes about 2 to 3 weeks drying in the freezer before packaging. Plus more stuff to do.
Freezer burn, on the other hand, IMHO, is when just the moisture of the outside edges of something, most often meat, has evaporated. In my experience that dried portion often takes on unwanted flavours, from somewhere LOL. Still OK to eat but not necessarily nice.
So Thanks Sam, would never have guessed one could do that at home.