Dehydrating Tomato’s, Potato’s and Cabbage and More Veg.
Tomato’s
https://www.youtube.com/watch?v=dnI-U5Vf-Uo&t=276s can make tomato paste, sauce, juice and catsup.
Sun Dried Tomato’s
Directions:
2 qts water 1 cup vinegar to boil the tomatoes 2 minuets.
Pat dry and place on tray.
Sprinkle with salt (no iodized)
Dry (make take up to 4-5 days in sun) and pack in oil with dry spices.
Check Jars in a couple of days and oil if needed. Only use a clean utensil to pack tomato’s down with.
Leave in oil at least 2-3 weeks before opening. Dried in the sun with a little salt taste the best but looks the worst. When taking tomatoes from oil always use a clean utensil, to fingers or what you are cooking other food with.
Save oil to use again in cooking.
Tomatoes 3 kg
Salt NOT iodized
Water 1 liter
1/2 cup white vinegar
5 laurel leaves
Oregano
Garlic 1 clove
Extra virgin olive oil 1/2 liter
Making tomato paste, sauce and juice with tomato powder. Very Good
Paste: 6 Tb tomato powder – ½ Cup Water.
Sauce: 1/3 Cup tomato powder – 1 Cup hot water. a pinch of salt & sugar. ½ pint Jar
Juice:1/2 Cup Tomato Powder into qt. jar and fill with water and shake very well. A pinch of salt if you like.
BBQ sauce (1 Quart)
½ cup powder to 1 ½ cups of water in a pan. Wisk all together and on med.
Heat add 1C brown Sugar.
1/3 cup apple cider vinegar. 1
TB Worchester
sauce.
3 TB lemon juice
Stir and add
½ TB prepared Mustered
½ TB onion powder
1 TB paprika (smoked is good)
½ TB sea salt
1tsp pepper
½ tsp garlic powder
Stir and bring to boil and 1 TB arrowroot powder of cornstarch. Boil till it is the consistency you like.
Potato’s:
½ cup peroxide and a sink full of water to scrub potatoes. No green potatoes.
Soak ready potato’s about 10 min.
Blanch 2-4 min. (don’t start timing until water comes back to a boil) Timing depends of shredded or
diced, and size of pot and how full.
Put in ice water as soon as you take them out of blanch water, so potatoes stop cooking process.
When cooled down a little run under cold running water to remove as smutch starch and cool the potatoes more.
Drain and spread on trays. You can pat dry as much as possible.
Dehydrate at 125 about 12 or more hrs.
Diced potatoes:
Dehydrating diced potatoes is a great way to preserve your harvest for long-term storage. To ensure they retain their natural color and rehydrate well, you must par-boil or steam them to deactivate the enzymes before drying.
Here is the quick process:
1. Prep: Wash, peel (optional), and dice potatoes into uniform ¼ to ¼ inch cubes.
2. Blanch: Steam for 5-6 minutes or boil for 3-4 minutes until fork-tender but not fully cooked.
3. Shock: Plunge into a bowl of ice water to stop cooking, and then drain well.
4. Dehydrate: Spread in a single layer on dehydrator trays and dry at 125°F (52°C) to 135°F for 8 to 12 hours. They are finished when they are completely crisp and shatter when snapped.
Cabbage:
Outer leaves powder only they are tough.
Clean, core, I blanch it so it rehydrates easily
1 head cabbage fills a quart jar
Re-hydrate with boiling water is far better than warm. Side dish is cabbage, bacon and onion.
Frozen mixed vegetables. They are ready to dehydrate. Just open bag and spread on tray. Great for pot pie filling. Rice and vegetables, just add to the rice with a little more water.
Maurepas
2 parts onion
1part carrot
1 part celery
Re-hydrate 1 part Maurepas 2 parts hot water.
Sauté it in butter or bacon fat, for recipes.
Cajun Trinity
Ingredients:
2 large yellow or sweet onions, diced
1 medium green bell pepper, diced
1 bunch celery, diced
3–4 cloves garlic, minced (traditionally added near the end, referred to as “the pope” or holy trinity.
Sauté it in butter or bacon fat for recipes.