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Using a dehydrator

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Re: Using a dehydrator

Post  yolos on 8/16/2014, 12:35 pm

I have a lot of tomatoes and I need to find something to do with them.  I have filled my freezer full of summer veggies.  I do not want to can or boil water bath.  I have an Excalibur dehydrator that I want to use to dehydrate the tomatoes.  I have grape tomatoes, gilbertie  tomatoes, and a few hybrid (early girl and better boy).  I am eating most of the big heirlooms fresh.

Okay here are some questions.  My Excalibur book doesn't get into detail.  Do you blanch and skin the tomatoes first.  Do you de-seed them first.  Do you slice the bigger ones (if so, how thick).  Do you skin, de-seed, and cut the small plum/grape size tomatoes (a little bit bigger than cherry and shaped like a plum) .

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Re: Using a dehydrator

Post  camprn on 8/16/2014, 12:57 pm

A few years ago I roasted and dehydrated some gilberties. I poked them with a fork a few times and roasted them under the broiler whole on a cookie rack set in a shallow metal baking pan lined with foil. When the skins got crispy and blackening I used tongs and turned them. When they were done I took the pan out of the oven and allowed the tomatoes to cool. The skins peeled right off. I poured the liquor from the pan into is cube trays and froze that. I sliced the tomatoes in half then in 1/4 inch slices and dehydrated them. Wonderful!

The cherry toms I wash, slice in half and load into the dehydrator.
I didn't remove seeds unless I was collecting some for planting next year.
You could blanch and remove skins from larger toms, but it is not necessary.

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Re: Using a dehydrator

Post  AtlantaMarie on 8/16/2014, 5:04 pm

I dehydrated a bunch of tomatoes last year.  Itty-bitties were just cut in half.  Large ones were sliced.  Left the skins on all.  Removed seeds.

You can blanch & skin if you want to.

Slicing - 1/4 to 1/2 inch...

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