Dried Tomatoes

  

Instructions:

  1. Dip in boiling water for 30 seconds to loosen skins. Chill in cold water. Peel. Cut into sections about 3/4 inch wide or slice. Cut small pear or plum tomatoes in half.
  2. Steam or water blanch.
  3. Preheat dehydrator following manufacturer instructions.
  4. Arrange prepared food on drying trays, leaving small spaces between pieces for good air circulation.
  5. Turn large pieces halfway through drying. Move pieces near sides of trays to the center or stir small pieces to ensure even drying. Rotate trays if recommended by dehydrator manufacturer.
  6. Check for Dryness at the end of the minimum drying time, and then more frequently as drying progresses. Let a sample piece cool to room temperature before testing.
  7. Package dried foods in glass jars, food storage containers or plastic food storage bags in small amounts. Store containers in a cool, dark, dry area to maintain quality.

Steam blanching: 3 min

Water blanching: 1 min

Dry time: 10-18 hours

Test for dryness: Leathery

Source:

Quality for Keeps: How to Dry Foods at Home, MU Extension, GH1563




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