Dehydrated Fruits & Vegetables
Preparing the Tomatoes:
Select firm, red and ripe paste (plum) tomatoes if you
have them. Other tomatoes will work, but the meatier
ones dry faster. Cut each tomato in half and squeeze
out excess moisture, scoop out seeds and remove stem.
Place on screens cut side up. Salt lightly (if desired.)
Drying the Tomatoes:
To Sun dry (preferred) Place outside (in the sun. Cover
with cheese cloth if insects are present. Allow a few
days bringing them in at night.
With a dehydrator Set on low (120 degrees F) allowing
12 to 24 hours.
Oven Drying Place on foil lined baking sheet in 200
degree F pre-heated oven. Allow 6-8 hours.
The tomatoes should dry until shriveled and
leathery with the moisture almost gone. We don't want
them dry and brittle.
Storage:
The best way to store them is in glass jars with tight
lids (canning jars work great). When ready to use,fill
the jar with half boiling water and half vinegar for a
few minutes. Drain. Add herbs (rosemary, thyme, basil)
and garlic to your taste. Cover with olive oil. They
need to marinate in the refrigerator for at least 24
hours and will keep indefinitely. Allow the tomatoes to
come to room temeprature before using them.
Slice the bananas. Make sure the slices are thin.
Older bananas seem to work better than just-ripe ones.
Place the slices on the rack.
Thermostat: 145-150 degrees F
Drying Time: 8 1/2-9 hours
The slices should be ready when they're leathery to
hard, depending on which you like.
One cup of sliced bananas will give you roughly half a
cup of dried.
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