Gardenaut: Preserving the harvest: Drying cherry tomatoes
Preserving the harvest: Drying cherry tomatoes
We've been getting a lot of tomatoes in the last couple of weeks, but the real explosion has been in the cherry varieties - a couple dozen plants have offered up maybe 30-40 pounds of tomatoes so far.
It takes several pints of cherry tomatoes to make a quart of dried ones, but they taste delicious.
We use a Nesco Gardenmaster food dehydrator, currently on sale for almost 30% off (about $100 instead of $150) on Amazon. We've used it on and off for years and haven't had any trouble with it. The dehydrator features rigid tray sections topped with flexible polypropylene discs (mesh or solid, depending on what you're drying) that are easy to wash and BPA-free.
The drying process took around 24 hours at 135 degrees, but that was only background noise and occasional tasty checks of the tomatoes' progress. The real time-consuming tasks were washing and splitting the tomatoes and flipping them all on their trays halfway through; despite several clever ideas, there proved to be no quicker way to do this than to gently pick them up one by one and flip them over.
The dried tomatoes are not perfectly "preserved" in that they keep best and longest in the freezer, not on the pantry shelf. You can also preserve these dried tomatoes in olive oil, although it's recommended that you eat any stored that way within a few weeks, sort of a tomato equivalent to refrigerator pickles. I plan to do this with a small subset of these dried cherry tomatoes because I'm sure they will be delicious tossed in a pasta salad or topping a garden salad with spinach and goat cheese.
Last night we processed about 10 pounds of gorgeous whole, "full-sized" tomatoes - deep yellow ones (I'm blanking on the variety name) and lots and lots of Romas. Getting the skins off was easier than I anticipated; a pot of boiling water, a couple-minute dunk, and then dropping them in an ice-water bath to cool, and my four-year-old daughter Z and I peeled the skins off easily. I chopped off the stem end and in some cases pulled out a tougher central pillar while we both peeled them; then all it took for the sauce was simmering and seasoning. It wasn't enough to can, and we're a little wary of our skills at canning low-acid foods anyway. And of course there's the whole BPA thing. We'll freeze the gallon or so of tomato sauce to save it until winter.
Are you harvesting a bumper crop of anything, or planning on one? If so, what are you doing with it? We'll share a few other ways we're making use of our tomatoes in upcoming posts! - Jeremiah
It takes several pints of cherry tomatoes to make a quart of dried ones, but they taste delicious.
We use a Nesco Gardenmaster food dehydrator, currently on sale for almost 30% off (about $100 instead of $150) on Amazon. We've used it on and off for years and haven't had any trouble with it. The dehydrator features rigid tray sections topped with flexible polypropylene discs (mesh or solid, depending on what you're drying) that are easy to wash and BPA-free.
The drying process took around 24 hours at 135 degrees, but that was only background noise and occasional tasty checks of the tomatoes' progress. The real time-consuming tasks were washing and splitting the tomatoes and flipping them all on their trays halfway through; despite several clever ideas, there proved to be no quicker way to do this than to gently pick them up one by one and flip them over.
The dried tomatoes are not perfectly "preserved" in that they keep best and longest in the freezer, not on the pantry shelf. You can also preserve these dried tomatoes in olive oil, although it's recommended that you eat any stored that way within a few weeks, sort of a tomato equivalent to refrigerator pickles. I plan to do this with a small subset of these dried cherry tomatoes because I'm sure they will be delicious tossed in a pasta salad or topping a garden salad with spinach and goat cheese.
Last night we processed about 10 pounds of gorgeous whole, "full-sized" tomatoes - deep yellow ones (I'm blanking on the variety name) and lots and lots of Romas. Getting the skins off was easier than I anticipated; a pot of boiling water, a couple-minute dunk, and then dropping them in an ice-water bath to cool, and my four-year-old daughter Z and I peeled the skins off easily. I chopped off the stem end and in some cases pulled out a tougher central pillar while we both peeled them; then all it took for the sauce was simmering and seasoning. It wasn't enough to can, and we're a little wary of our skills at canning low-acid foods anyway. And of course there's the whole BPA thing. We'll freeze the gallon or so of tomato sauce to save it until winter.
Are you harvesting a bumper crop of anything, or planning on one? If so, what are you doing with it? We'll share a few other ways we're making use of our tomatoes in upcoming posts! - Jeremiah
