Dehydrate Green Tomatoes?
pgriff
14 years ago
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ksrogers
14 years agopgriff
14 years agoRelated Discussions
Dehydrating cherry tomatoe ?
Comments (6)gardener, I dry zillions of cherry toms most summers (though it might be only half a zillion this year, since it's been so wet ;-) ). I cut 'em in half, put on greased cookie sheets, salt lightly (sometimes), and put in a very low oven (150 degrees or so). Small batches in the toaster oven. After a couple of hours I check every half hour and pick out the done ones. (Since I have a lot of varieties, they dry at different rates. If I have a bunch almost all the same size and type, they are all done at about the same time.) I store them in ziplock freezer bags in the freezer and eat them all winter long, mostly - in pasta, - in salads, and - on pizzas. The great thing about drying cherries is that you don't ahve to chop them to use them in these ways --- they come out kind of like large, flattish raisins, and you just throw 'em in whole! I also use them in some dips, and in stews. Good luck! Zabby...See MoreDehydrating Peaches and Tomatoes
Comments (3)I had a similar peach issue earlier this season, and we needed to dry quite a few of them. It was a lot easer to work with them when they're still a bit hard - cut in half, twist off one half, then cut the half with the seed into half again, then pull off one of those 1/4 pieces. Then used a clean pair of pliers to pull the pit out of the remaining quarter. This works for most of them, there is still some spoilage when the peaches just won't cooperate. Drying almost-ripe peaches works out just fine. Here, it takes 24 hours, and I don't use any thing to retain the color so they turn dark tan. As for peeling them, we as a family decided that if the kids wanted peeled peaches, they could peel them, and that settled that. They taste great as snacks, chopped up in granola or gorp, and so on. As for tomatoes, I slice them in 1/2 inch thick slices and place those on the dehydrator trays. I don't care for flavoring them when drying, but thats a personal preference....See MoreDehydrating tomatoes
Comments (4)I been drying Glacier and Bloody Butcher. Both are fairly small tomatoes but have big tomato flavor. Being smaller, I don't think that it is worth the time to remove the skins before drying. The skins are a little tough after drying, but they are still fine with me. After drying, they have that classic "sundried tomato" taste....See MoreFermented, Dehydrated Tomato Recipe?
Comments (6)Hi NC R.E., Doubt it. I'm thinking either poor quality control, and not anything specifically "Mexican". It sounds to me like one of two things: The process I have witnessed is cutting them in pieces and putting the cut side down on a supposedly clean screen. The surface is not always clean and not always a screen and the pieces not always small ... as they should be and Sun drying can't be done properly this way if the days get too wet/humid which depends on the weather, or they will sour somewhat just like you would expect in the presence of microbial action. The other possibility is the use of sodium metabisulfite (Campden tablets) to conserve the ripe color, can cause a stinky odor which give the impression of fermentation, but is actually excess, and from sulfur dioxide. Although it smells rotten, it actually is an anti-microbial and has been used in winemaking for centuries to prevent acetic smell. Such a product would have listed in the ingredients "contains sulfites". I don't think the US still uses it much in this application but I seem to remember eating some Turkish dried apricots that I could smell it in. You might research that if interested. The compound is still commonly used in Mexico for sun drying tomato. PC...See Moredgkritch
14 years agoksrogers
14 years agopgriff
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14 years agolouster
14 years agoksrogers
14 years agopgriff
14 years agoLinda_Lou
14 years agoksrogers
14 years agolouster
14 years agoksrogers
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14 years agoClarissa Bridger
6 years ago
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