Category Archives: dehydrating

Tomato Powder Dehydrating/How to Use

Tomato Powder Dehydrated

Keeping tomato powder in your pantry is a life saver.  Making tomato powder is easy with a dehydrator.  Easy to store and there are many recipes you can be using with tomato powder.  I will include several different recipes so you can start using your tomato powder as soon as it is finished being made.

Gather up some tomatoes.  Be sure to wash them.  Slice off the top and small section from the bottom.

Be sure to use your solid trays with your dehydrator.

Slice tomatoes around 3/8 inch thick.
Place tomatoes cut side up on trays.
Set dehydrator on 125 degrees.
Dry until crispy which should be between 12 to 18 hours.

You can place the dehydrated slices in a container to be used at a later date.  Some I keep this way, most of the time I go ahead and start grinding the dehydrated tomato slices.

At this point I like to place the tomato powder back onto the dehydrating tray for 1 hour.  Just to make sure the powder is completely dry.

Store in a glass jar with tight-fitting lid.  Will last up to a year.  For long-term storage seal in a vacuum sealed bags.

Tomato powder is great for long-term food storage.  No additives or preservatives.

Tomato Paste from Tomato Powder

Tomato Paste

6 Tablespoons tomato powder plus 1/2 cup water is one 6 ounce can tomato paste.

Tomato Sauce

2/3 cup tomato powder plus 2 cups water is 15 ounce can tomato sauce.

Tomato Juice

1 cup tomato powder plus 8 cups water is one 64 ounce bottle of tomato juice.
Add onion powder, sugar, salt, pepper to meet your taste if desired.

Whole Wheat Tomato Pasta

1 cup Semolina flour
1 cup whole wheat flour
1/2 cup tomato powder
1/2 cup ice-cold water
3 eggs
1 Tablespoon olive oil
1 teaspoon salt optional

In a blender add tomato powder, eggs, water, olive oil, salt.  Blend for 20 seconds.  In a large bowl combine flours.  Make a well in center of the flour. Add liquid.  Knead smooth and should elastic.  Let stand 10 minutes.  Roll out and cut into stripes.

Spanish Rice

Add 2 Tablespoons tomato powder and 1 teaspoon onion powder, garlic powder, dried green chili to your pot of rice.  Cook Rice.  Fluff with fork and serve.

Marinara Sauce

4 cups water
1/4 cup fresh onion or 2 Tablespoons dried onion
1/2 cup tomato powder
1/4 cup brown sugar
2 Tablespoon Balsamic vinegar
1 1/2 teaspoons each of garlic powder, dried parsley, dried basil, dried Italian Seasoning and salt.

Combine everything into a large pot.  Bring to a simmer.  Cook on low for 1 hour.  Stir occasionally.

Spaghetti Sauce

2 cups water
5 Tablespoons tomato powder
3/4 Tablespoons carrot powder
1/2 Tablespoon celery powder
1 Tablespoon dried onion
1 Tablespoon dehydrated diced tomatoes
1 Tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon dried basil
1 bay leaf

In a sauce pan bring all the ingredients to a boil.  Reduce and simmer 15 minutes.  Stir occasionally.  Cook longer for a thicker sauce.  Remove bay leaf.

Pizza Sauce

1 Tablespoon tomato powder
3 Tablespoons water
1/2 teaspoon honey
1/2 teaspoon vinegar
1/2 teaspoon oregano
1/4 teaspoon garlic and onion powder

Blend all ingredients together.  Top pizza with pizza sauce.

BBQ Sauce

1 1/2 cups packed dark brown sugar
6 Tablespoons tomato powder
3/4 cups water
1/2 cup vinegar
1 Tablespoons Worcestershire Sauce
2 1/2 teaspoon ground mustard
2 teaspoons smoked paprika
1 1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon of oregano and cumin

Use a stainless steel saucepan.  Combine all ingredients.  Bring to a boil.  Stirring often.  Reduce heat and simmer 30 minutes or until you reach desired thickness.

Ketchup from Tomato Powder

Ketchup

1 1/2 cups water
1/2 cup tomato powder
3 Tablespoons honey or sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
1/8 teaspoon allspice

In a stainless steel saucepan add all the ingredients.  Bring to a boil.  Reduce heat and simmer 30 minutes or until you reach desired thickness.

Enjoy all these money-saving tomato powder recipes.

Tomato Powder Dehydrated

http://www.candysfarmhousepantry.com/?p=337 Potatoes Dehydrated
http://www.candysfarmhousepantry.com/?p=2113 Cantaloupe Dehydrated
http://www.candysfarmhousepantry.com/?p=1187 Pineapple Chunks Dehydrated
http://www.candysfarmhousepantry.com/?p=387 Beef Jerky Dehydrated

 

 

 

 

 

 

 

Cantaloupe Dehydrated

Cantaloupe Dehydrated

Cantaloupe dehydrated has to be one of my newest fruits to dehydrate.  Have you ever had those candy orange slices?  Well this is ten times better and way healthier.  I don’t dehydrate the cantaloupe completely done.  Just to the touch.  I want the center to be soft and chewy.  For a special treat or gift take the dehydrated cantaloupe and dip one end in melted chocolate.  They don’t keep as long but that won’t matter because they won’t last long.

Wash the cantaloupe.  Remove all the seeds and slice off the rind.  Cut the cantaloupe into long slices about 1/4 inch thick.  Kinda like long stripes of beef jerky.

Place on trays remember not to crowd or over lap the pieces.

Turn on your dehydrator or oven to 135 degrees.  Mine took about 16 hours to get to where I wanted them.  Every dehydrator is different.  The pieces are done when not sticky but don’t let them get to dry out too much.

Store in airtight container or plastic bag.

Don’t forget to try dipping some in chocolate.  ENJOY!

Kiwi Dehydrated

 

Kiwi Dehydrated

Kiwis were on sale and well I can’t pass up a deal.  Plus I am always looking for ways to make healthy treats to have on hand for family, friends and guests.  Plus dehydrated fruit goes well into gift baskets.

Dried kiwi taste a bit tart.  If you would like a sweeter treat sprinkle with fine sugar as soon as they are done dehydrating.  Let them cool before packaging.

Gather up your supplies kiwi, knife, dehydrator or you may use your oven.

Wash kiwi.  Peel kiwi and slice into 1/4 inch slices.  If you have an egg slicer this works really well.  Just don’t slice them to thin, they will burn.

If you want to keep the bright green color of your kiwi make a simple ascorbic acid dip.  One cup water and 2 tablespoon ascorbic acid.  Stir to mix.  Dip your kiwi slices into the mixture.

Place kiwi slice onto your trays.  Don’t overcrowd or overlap slices.

Dry on 135 degrees.  Watch so they don’t burn.  We like our somewhat chewy not crunchy.  I like to check mine every 30 minutes.  They should be dry to the touch.

Store in airtight container or bag.  Don’t refrigerate.

You now have healthy snacks that you will feel good about giving your family.  ENJOY!

http://www.candysfarmhousepantry.com/?p=1187  Pineapple Dehydrated
http://www.candysfarmhousepantry.com/?p=1163  Strawberry Rollups Dehydrated

 

Pineapple Chunks Dehydrated

Pineapple Chunks Dehydrated
Pineapple Chunks Dehydrated

If you have never tried dehydrating before, now is the time to jump aboard.  Pineapple chunks are one of the easiest fruits to dehydrate.  They make a great after school snack, pack them in lunch box, take them camping or just make them because they taste so good.  Plus much better for you.  Taste like candy.

Find pineapple on sale.  Since you will be dehydrating and concentrating that sweetness and acid you could find yourself with an acid burnt mouth.  Don’t let your pineapple over ripen.

First cut off the top of your pineapple.  Then remove the bottom.  Cut off the sides and remove the eyes that run along side of your pineapple. Remove the hard center.  Now you can cut your pineapple anyway you want. I do mine in chunks.

Load up you trays.  Dehydrate at 135 degrees for 12 to 16 hours.  Pineapple is finished when it is firm and slightly sticky.

Place in air tight container.  ENJOY!

Sweet Potato Chips

Sweet Potato Chips
Sweet Potato Chips

Love the taste of potato chips but not all the fat and yucky stuff that goes along?  Here is a perfect solution to your chip craving.  Sweet Potato Chips you make yourself.  No it doesn’t take a ton of time.

Add you favorite flavored spices.  Ours are garlic, onion and paprika.  I use a dehydrator which takes a little longer, if your in a hurry or don’t own a dehydrator, your oven will work just fine.

Here is how to make your own great tasting sweet potato chips.

  1.  Wash and dry one or two sweet potatoes.  You don’t have to peel them, unless you really feel the need.
  2. Using a mandolin slice potato thin.
  3. Now is the time to sprinkle with sea salt or any spices you want to use.
  4. If using a dehydrator, spread potato slices in a single layer on sheet.
  5. Set dehydrator to 155 degrees and dry for 2 hours or until you achieve the crispness your family enjoys in a chip.
  6. If using the oven method.  Place a piece of parchment paper on a baking sheet.
  7. Sprinkle potato slices with sea salt or spices.
  8. Spread slices out in a single layer.
  9. Pre heat oven to 400 degrees.
  10. Bake slices for 10 minutes watching closely so they don’t burn.
  11. Turn slices over and bake for another 2 minutes.
  12. Watch very closely, the slices start to burn in no time.
  13. Eat Sweet Potato Chips.  ENJOY!

 

 

Strawberry Rollups Dehydrated

Strawberry Rollups Dehydrated
Strawberry Rollups Dehydrated

Grocery stores sell fruit Rollups.  Have you read the ingredients lately?  Why spend your hard earned money on something packed full of everything but fruit?  The old name is fruit leathers.  Start with fresh fruit and when you are all done dehydrating,  the out come is a leather type fruit.

I had some strawberries left over from last summer.  Wanting to make space and use up what I had, making strawberry Rollups was perfect solution.

Pull out your dehydrator, can make Rollups in the oven.  Next pull out your blender or food processor.

Place enough strawberries in your blender to make two cups when blended.  For me this turned out to be 3 cups of strawberries.  Purée until smooth.  Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid.

Stir in the lemon juice.

Spray you tray lightly with cooking spray.  Pour mixture onto the tray.  Make sure it is spread evenly.

My dehydrator only goes to 260 degrees.  That is what I set it on.  Dehydrate for six hours or until the fruit is no longer wet.

Peel off tray and cut anyway you like.

Store at room temperature for one month.  Wrap and freeze up to one year.

Try different fruit and different combination of fruit.  Example:  strawberry and bananas.  ENJOY!

 

 

Dehydrating Apples

IMG_0680

A dear friend of mine stumbled on a fantastic deal.  Ten pound bag of apples already sliced.  She was kind enough to share a bag with me.  I already had plenty of applesauce, apple butter and apple pie filling that I had processed last fall.

After making a pan of apple crisp, I decided it would be great to dehydrate the rest of my apples.

Dehydrating is a very easy process.  If you don’t own a dehydrator, I would encourage you to invest in one.

First wash your apples and remove the stems.
Slice your apples into 1/3 to 1/2 inch pieces.  It doesn’t matter if you want rings or slices.
As your slicing your apples drop them into a bowl with acidulated water.  Which means 1 Tablespoon vinegar or lemon juice per quart of water.  This stops the apples from browning.
Drain your apples.  I also like to place them on a towel to remove any extra water.
Place your apples on dehydrator trays.  Be sure they don’t touch.  You want the air to circulate around your apples.
Set your temperature for 130 degrees.  Dry for approximately 12 hours.  You want your apples to have a leathery or crispy texture depending on how you like them.

See how little time this takes to get those apples ready for the dehydrator.  Now go make some dehydrated apples slices.  ENJOY!

 

Garlic Dehydrated

Garlic Dehydrated

Dehydrating is a great way to preserve food and save money.  In the beginning all I ever dehydrated was fruit.  Your typical apples and bananas etc.  For several years now we dehydrate as much as we use our canner.  Have you checked out the prices of herbs and spices lately?  Even if you don’t grown your own garlic, you can still dehydrate any garlic you buy at the farmers market etc.  Very easy to do.

In the above picture is minced garlic dehydrated and in the pestle is minced garlic we are grinding into garlic powder.  So fresh and great tasting.

Here is how it is done.  Separate the cloves from the bulb.  Cut off the root end of the clove and remove the skin.  Chop your garlic into small pieces.  Use a food chopper or a knife (I used a knife).  Lay out chopped garlic on dehydrator trays.  Set temperature to 125 degrees or on vegetable setting.  Depends on what kind of dehydrator you have.  Dehydrate for 8 to 12 hours.  ENJOY!

Store in sealed jar.

Garlic powder is made by grinding down the dehydrated garlic.  Use your pestle and mortar or electric food processor.  I love my pestle and mortar.

Tip:  Adding a pestle and mortar is a great off grid solution for food preparation.

Beef Jerky Dehydrated

Beef Jerky

Beef Jerky makes an excellent snack or for your packed lunch.  Take beef jerky along in the car and when those hunger pains start you will be all set with a delicious snack.  For full disclosure, this is made with beef.  We are hunters.  Normally our jerky is made out of deer meat.  Your choice, it is all good.

Ingredients:  1 1/2 pounds of lean boneless meat, 1/4 cup soy sauce, 1 teaspoon Worcestershire sauce, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon liquid smoke, Vegetable cooking spray.

  1. Freeze meat until firm.  NOT FROZEN.  Cut into 1/8 to 1/4 inch slices.
  2.  In bowl large enough to hold all meat and marinade.
  3.  Mix all ingredients.  Add meat.  Marinate at least six hours.  I marinate mine 24 hours.
  4.  Dehydrate according to directions on your machine.  Usually I dehydrate at 140 degrees,  8 to 10 hours.  You want the jerky to crack, not break.
  5.  Cool completely.
  6.  Jerky should keep 3 weeks at room temperature.  4 months in refrigerator and 8 months  in freezer.

TIP:  Try to keep you sliced meat all the same size.  (I need to work on that.)  ENJOY!