If you do this with hot peppers, make sure you let the dust settle for a long time. I made the mistake of opening my Carolina Reaper powder too soon and it was like I got hit with mace. Tears, snot and a lesson learned.
I chunk the fresh tomatoes, and put them in the blender. I then pour the liquified tomatoes onto the fruit leather trays of my dehydrator, and dry them. When dry, I shatter the flat sheets of dried tomato off the trays, and put it in the (cleaned and dried) blender. Less cutting, and you get a very fine powder.
@@janicealderson4329 an inexpensive one I bought at the hardware store a couple decades ago. I think its called Harvest Maid. I may eventually save up for an Excalibur.
A quick tip for dehydrating and safely storing foods. If it doesn't snap, put it back. Which means if something isn't dry enough to make a crisp snap sound and break when you bend it, then it needs to go back in the dehydrator until it does. As bending without breaking means moisture is left, and that can cause/allow dangerous bacteria to grow in your food.
Purposeful pantry lady says to make sure items snap and break to be sure they are done. She also used a small paint brush to get all the powder out of the blender
Wow! This is so exciting. I’m 73 and have been canning since I was 21 and have spent years and years canning tomatoes and freezing them and throwing out the skins as well. I had never ever thought or heard about drying them. Today I was reading a recipe for Nacho Cheese seasoning and it called for tomato powder. Well, I had to search that out. And here I am learning about it. I am shocked that I never knew about that. The family and friends that do canning do just that. No drying. I’m excited to tell them about this. I’ll need to get a dehydrator and it will be worth it. Thank you so much for teaching me this and thank you to the commenters for all the wisdom that I see in the comments.
Don't waste your tomato paste! If you have part of a can left over, place one tablespoon globs on a tray and freeze, then pop those into a ziplock bag. Easy to grab one or two to add to chili or other sauces. Also works well for partially used cans of chipotle peppers in adobo sauce.
Can I just say that I love the fact that you had a dirty dish in your sink when you were washing the tomatoes? Makes me love you more since you're not trying to make everyone think you're kitchen is perfect. Just a great woman sharing her knowledge with the rest of us. Thank you for all that you do.
getkarla...I laughed when she dropped that tomato on the floor. Then acted like it was no big deal. Now THAT'S a cook I can relate to! I'm always dropping an onion, or piece of green pepper, etc, especially when there are "witnesses" around. Lol. :)
If you're going to use the plastic storage lids on your jars, be careful. Your powders will slowly absorb moisture from the atmosphere because they are not air-tight. You can add a dessicant packet to the jar to absorb the moisture. I lost a jar of raspberry powder because I didn't realize that was a concern. So either use an airtight lid or add a dessicant pack for long-term storage.
Hello Kira! By the way, u have a cool name. Another option which I do is vacuum sealing the jar, tough to me by Heidi, her channel is “raincountry” her husband had also started making vacuum chambers to sell, with the chambers, u can use other glass type of jars ie pickle, olives and so on, if u don’t know Heidi and go to her channel, will u let her know that I sent u. Have a wonderful day
Been doing this for years.. love love it!!! quick note after you power it is wise to put the power on cookie sheet in the oven at 200 for about 30min to dry after grinding ..
Was curious about this because I know my vitamix gets stuff warmed up and I could see that causing somewhat of a moisture issue if you put it straight in a jar and closed it up.
Always canned tomatoes myself but my Grandma did this in a more primitive form on a wood and coal stove. She ran them through a meat grinder and laboriously finished in a mortar and pestle!
When I was over in Germany, some people would dehydrate meats to the point of maybe 1% hydration and they would pulverize it and turn it into a powder. They would then make the most excellent meals that I've ever had. This process really does open up a lot of culinary possibilities. Thank you for the video
@@robertkat Dehydrating tomatoes is very time consuming, as I have done it before. The taste if wonderful however. Saying that, I hands, down I prefer to can my tomatoes.
We dehydrated this year's entire tomato harvest! Try adding a teaspoon of tomato powder to your mashed potatoes. AMAZING! Dehydrating is also a great answer for neglected zucchini that become monstrous. Powdered zucchini is sweet and perfect in cakes, brownies, smoothies, or as a thickener for spaghetti sauces, etc.
@@thomasmorrison3794 I am curious how many extra views your comment will garner--searching for the roach. Actually, I think it was a fly - I mean a li'l extra protein. :)
I've become obsessed with your videos/channel~ Most homesteading/cooking channels featuring women have so much wasted time with chit-chat (sorry ladies, but it's true) & for busy Moms & Grandmas they're just SO frustrating. THANK YOU so much!
Hi Jennifer 👋 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….
@@Raymondgogolf Thank you so much~ I'm flattered; however, I'm very busy myself, which is why I enjoy the videos made by these ladies who don't waste time with chit-chat. Also, I avoid Social Media. Not only is it difficult to know who you're really dealing with, everything you put out there (even if it's done "privately") is collected by 3rd parties. Thank you again for the offer though.
@@aprilcarr8079 It IS frustrating! I watch "Viva Frei", that Canadian Lawyer & he solved it by having TWO channels, one devoted to legal things, and the other, "Viva Frei- Family", for all the things he & his wife do with their kids & their dogs. Maybe some of the crafting channels could start doing THAT? I feel like such a grouch, but it's so time consuming to keep having to fast-forward through all the small talk. They're super sweet ladies, but I just don't have the time, so I find myself more & more simply looking for men's channels. Yeah, I know, I KNOW, that's sexist. But it's mostly true.
Jill this rocks! I tried tomatoes, pumpkin, onions, cabbage, potatoes, bell peppers, celery (left in chunks). Absolutely amazing results. Will try more veggies next summer. Thank you!!
I love dehydrating my veggies! It allows me to keep everything on hand that I need for making soups, stews, and casseroles. Little tip, you can also do this with frozen veggies and they come out great! And you don't need to blanch them if they're frozen because they do that before packaging. I normally keep the jars out on my counter and shake them up for a week to make sure they're dry. It's called conditioning the powder, and at the same time you're making sure it's fully dry.
So how do you dehydrate frozen tomatoes, do you blanch then freeze then dehydrate? I am so overwhelmed with my harvest and we leaving for vacation in 2 days! I have over 2 I say 2 five gallon buckets of tomatoes?! Can you share your ways, as of now I am cleaning cutting and freezing in bags!
@Barbra Peck I was talking about the pre-frozen from the store not needing to be blanched. The home grown variety, you mark an x in the tomato, blanch, peel, and freeze. Then when I have more time, I can de-freeze in the fridge by putting them in a mesh strainer over a bowl overnight. The juices will drain out a lot easier for me personally that way- I don't have a fancy de-seeder, so that makes it a lot easier on me to de-seed as well. I hope that helps!
Lids are available on Amazon. Just bought a few hundred lids of both sizes and they all work . Three different brands cheap . 30 bucks for 100 lids . Even better deals then that and lids showed up in four days
try adding dried herbs and spices, to the dried tomatoes when you put them in your blender. do one batch to use for pasta sauces and another with herbs and spices you would use in soupes. yum yum. i have around 10 quarts of different tomato powders. they never go bad. thanks for spreading the word about powered veggies.
@@carolewebster6433 Hi Carole, i've never had a problem storing powdered veggies or herbs and spices in a clean,dry sterilized jar, but it definitely wouldn't hurt to use an 'oxi absorber . A few weeks ago, I dried lots of tomatoes and added chunks of dried mushrooms, plus powdered onion, celery, and some soup herbs. I experimented and added fresh parsley and dill to the soup and it tasted really fresh. The mushrooms were a little chewy. Next time I'll use mushroom powder or fresh mushrooms or no mushrooms. I often mix comerical herbs and spices to the soup mix, like curry, for variety. Thanks for the tip. i just ordered a box of "oxy absorbers!" i've never thought about that before. better safe than sorry. ps. never put salt in your dried powdered soup mix.butter to add a bit at a time as you're heating it up. . i learned the hard way a few years ago. if i have left over cooked veggies in the fridge, i often use them in a tomato based soup.
Use powdered tomatoes when making bread. Makes a wonderful tomato bread which is then wonderful fresh or toasted with butter, cream cheese or even goat cheese.
My friend in Idaho makes whole wheat bread with chillies powder. It adds a meaty flavor and wonderful color. Some tomato powder would also be quite a treat.
I put my tomatoes thru a food processor (long enough to juice them). I do this to a lot of veggies. Then I pour the puree onto the dehydrator trays. When totally done I VitaMix it to become a delicious tomato (veggie) powder. I am all about shortcuts. Be healthy, stay safe and many blessings.
I use to cut the cherry tomatoes in half, put on a cookie sheet and place in the back window of my car. No bugs got in, solar dried and after a long day at work my car smelt like baked bread. Funny 😀
This one got you a new subscriber. I really need to try the powder this year...this is genius. And I'll love having organic tomato paste where I know the source at my fingertips. And all these comments are helpful too.
This is an excellent way to do tomatoes. We did ours in our freeze dryer this year, and I use the tomato powder as a seasoning in a lot of dishes. Just one tip for you and anyone who likes it, we recycle tops of Parmesan Grated Cheese containers for our jars. They fit perfectly and the holes are big enough for the larger pieces or you can measure out using spoons on the other side. It is a win, win. Happy Gardening.
Great stuff, Jill! 👍 I typically blanch & peel my tomatoes, then I either freeze or can them. But I always save that big pile of skins to dehydrate and turn into powder. It's so handy being able to reconstitute exactly how much paste or sauce you need when you need it, and it's home grown so it's so much better than anything from a store. I also make my own dried onion flakes & powder, peppers too...actually just processed a 1/2 pint of onion powder before watching this video. That was 6 dehydrator trays packed with onions, lol.
If I'm processing my tomatoes over a couple of days, I core and score them then throw them whole into the freezer. The next day when I take them from the freezer I drop them into a tub of ordinary cold tap water. I grab them from there one at a time and the skins slip right off. No wasting time, power, two lots of water or heating the kitchen more than necessary.
Yes, Darcy is great. She also uses a paint or basting brush to clean the powder from the sides of the blender container. You would be amazed at how much powder can be saved. Using that and the plastic wrap are two helpful tips from Darcy.
Those that came off the dehydrator were bendy. That says they aren't fully dried. They should be brittle to get a dry powder product. Otherwise your shelf life is going to be very short.
Sugar content is a big factor though as well. If a tomato, pear, apple or any other fruit with high sugar content (which concentrates when drying) dries completely they won't always be brittle. Especially things like apples that have been stored till the next seasons crop are ready for sale/overwintering storage.
They were "leathery" which is exactly what you want. No, it does not reduce the shelf life at all. Her explanation was spot on. Once you actually do this yourself, you will understand by experience.
When I made Sauce this year, I strained the seeds and skins out after cooking. Then took the remaining solids, spread it on some parchment and throw that into the dehydrator. I've been a big fan of my Sierra dehydrator (can run for 198 hours straight if needed). Powders are going to be one of my go to methods from now on. It is also awesome to see all the different colours on the shelf in powder form.
Love this SO much!! Powdered tomato is ah-maze-ing in farmer's cheese! Mix it in with the curds at the same time as the salt. Add a little basil and you've found a bit of heaven on earth. Also, a few tips from a dehydrating gal living on an island where humidity is a BIG problem... 1. Keep your fan blowing but turn off your heat when they are finished. Let them cool fully before turning off the fan. 2. Put your dried slices into a jar or baggie and seal it up for a few days before powdering. If you see ANY moisture forming on the sides, stick them back into the dehydrator for a few more hours. 3. Add those little silicone "drying" packs to your jars...especially when you've powdered them.
I've been making _'Umami powder'_ to add a savory touch to recipes. My mixture is a dried shiitake mushroom base, to which I add small percentages of dried seaweed, anchovies (and or bonito flakes). *It's pretty amazing stuff!*
You would love a freeze dryer. Love mine, have tomatoes from last year in the freezer, will defrost them, squeeze the peels off and run them through my seeder. Freeze dry and they powder by hand.
@@Kellysgracemak it is an Italian hand cranked machine that will take the skins off and seeds as well, those go out one side and the pulp goes into a bowl. Great for sauce. It also will seed berries. I like the sauce with no skin, and you don't have to blanch the tomatoes first. Kind of like a food mill? They call i t a tomato strainer.
@@marthafearsme I have an expensive juicer that will separate out the skins and seeds but not sure that I want to do this with the tomatoes. Seems lot of people keep it all as part of the sauce. I’ve seen so many different ways.
Man I wish I would have seen this about a month or so earlier than today!! I had sooo many tomatoes this year that I ended up throwing a bunch out because I just had enough of canning and have a ton now in my pantry!! I will DEFIN be doing this next year at tomato season!! Thank you so much for sharing this!!!
Hi Meichelle 👋 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….
I cut slices of green tomatoes, put them on a cookie sheet, put in freezer and freeze slices...I put the frozen slices in freezer bags, about six in a bag. To make fried green tomatoes, just dip frozen slices in your favorite flour, cornbread, pepper mixture...and fry in pan. Mmm!
I will try this with a few, for sure! I LOVE fried green tomatoes. We have a short growing season, so, whatever does not ripen in the next 2 weeks will either go in the freezer or hang from the vine in the basement to ripen.
@@joanies6778 If you leave the green tomatoes on the vine with the roots still in the earth you can ripen the tomatoes over winter. Put a thick layer of straw on the ground near the plant, lay the vine and tomatoes on the straw and cover thickly with more straw. The tomatoes will keep, even through frosts, and in the spring time, the tomatoes will be ripe. It is probably a good idea to shape the pile of straw to shed excess rain, or cover with something to prevent excess wetness. Not sure if this will work in severe winters, but it works with freezing temperatures in my area, which has mild winters and no snowfall.
@@travelinggirl6681 These are San Marzanos that were hung on tomato hooks to grow vertical in the garden, so I left them attached to the string and hooks and cut them at the base. Leave some branch if you can. First, I removed all the leaves, any baron branches, and topped them off about 6-12" above fruiting branches... then sprayed them down with the hose to remove any bugs. The hooks are resting on the cross arms of a ladder, leaving the plants vertical, and I stuck the stems in buckets of water. They are ripening faster now because it's consistently warmer in my sun room, and because all the pruning sends a signal to the plant to ripen quicker. I had planned to put them in the basement but decided to keep them in the sun room. You don't have to put them in water, but that is my choice because there were many small ones and I didn't know if they would continue growing. They are growing leaves back and the mature ones are ripening nicely.
Next level up is to freeze dry and then powder. I’ve powdered: several type of cheese, white onions, green onions, garlic, tomato, kale, broccoli, pumpkin, zucchini, eggplant, sweet and hot peppers. Powders rehydrate with varying amounts of water to make: a variety of: paste .. sauce .. soup .. juice and of course for bread and pasta.
Well Mrs Jones, Not everyone can afford one let alone run one and Ive seen vids showing the pros and cons of those expensive ones and 99% are more for our plain simple and cheap dehydators over those.
I have been following Purposeful Pantry for a year, I completely agree with you that she has changed my outlook on preserving. I still pressure can A LOT, but my best friend blessed me with a dehydrator. I have been dehydrating sliced and powdered veggies and frozen mixed vegetables for months now. You have a great outlook on food preservation...and have earned a new subscriber. Love your channel. I use a silicone spatula to scrape my blender...works better than metal or rubber.
For canned tomato paste measure out 1 TBSP portions into 2 oz cups then place in ziplock bag and freeze. You can also measure portions onto parchment paper, freeze and put the frozen portions into a ziplock.
Great advice! I really appreciate how you do the video as well. If you have little things go wrong (like setting the dehydrator or having a tomato run away from you) you leave it IN. Your kitchen looks lived in and is not perfectly immaculate like so many other vids. Do NOT take this the wrong way, please. You come across very REAL by not editing out these things or re-shooting. Too many vids out there where I find myself just baffled how their processes seem so effortless & perfect, KNOWING it won't be the same when I do it. :)
Love Darcy...she's my dehydrating guru, trust her completely, and YES this is an awesome process to not have TONS of jars...but I still do, slices, powders, chunks, flavored, plenty and now I only can the ones that I'm going to open a jar in winter and just eat them, SO GOOD!
I’ve been freeze drying vegetables and herbs for years, some I blend, some I leave in pieces. I like to cut tomatoes into slightly thicker pieces salt and pepper them them I freeze dry them they come out crisp. I call them tomatoe crisps. Very good.
Been dehydrating since the early 70s . I always ck out dehydrating videos to see if I can learn something to make what I do easier . Most people think a dehydrator is just for "jerky" & that couldn't be farther from the truth. Marinated meats , fruits , veggies , herbs , even some seafood . They are a absolute life saver for those of us that have limited storage space . I am selective on what I can because of storage space .
My jaw dropped when I saw this video yesterday! I am so doing this. Right now I am waiting for my beets, apples, celery, carrots and ginger to dry in my dehydrator... making my own version of super beets. I ordered a bushel of tomatoes this morning. Will be making tomato powder mid week! Love this video, making vegetables into powder NEVER entered my mind and now I want to experiment 😀! Thanks
Thank you Jill .. wonderful solution for large amounts of fresh toms etc .. dry and then grind into powder! As for wasted tomato paste, it was a major annoyance of mine until I started buying tube tomato paste which can be found in my stores up on top shelf where it is much less likely to be noticed. CENTO makes it and it is excellent. Once tube is opened, must refrigerate remainder until use up .. an open tube lasts plenty long enough for me. AMORE is also very good. So nice to have tube tomato paste when only cooking for self, with or without making enough to have leftovers.
Once you open a 6 oz can of tomato paste, you just portion out 1 Tbsp dollops onto wax paper and freeze solid. once frozen, move them to a freezer bag, and then they're available for other recipes.
I did this last summer with my very abundant supply of tomatoes. It was the best thing I've done in my years of preserving. It was so easy to use in soups and making a pizza sauce on demand!
Been doing this for years. I love my dehydrator. I'll leave some a little chunkier for a more marinara sauce. I also dehydrate lots of purposely overgrown squash and edible gourds so they have nitrous seeds and turn into powder to use as part of my flour or as a soup base to add nutrition. Zucca melon gourd powder added to cake flour is really great. It makes them more tender and moist. Plus you can't taste the vegetable factor. Various dried veggies really as great flavor to homemade bread.
I've missed seeing you. It seems like I caught up on all your videos and missed watching your new ones. I just got a dehydrator, so really excited to make tomato paste.
I ran out of jars so alternative methods have been really explored this year. I had dried tomatoes out but did not know what I wanted to do with them, very helpful video!
What I absolutely love is I’m new to all this preserving and dehydration and canning and the fact that There is NO MORE WASTE OF FOOD!!! Woooo hoooo!!!
Oh my I can't wait for the growing season. I am NOT a canner but I can do this! I have the Excalibur 8 tray dehydrator and I am ready for the tomatoes to store long term with everything that is going on. Just have to buy more jars and lids. Thank you for such a great teaching video. I look forward to more of your videos. You are an answer to prayer. Blessings.
You would still use canning methods to make sure moisture doesn’t get into your powders but you could freeze it I’m thinking try asking someone that may know I’m actually curious if that’s ok to store the powders in that method.
I have been dehydrating tomatoes. It’s quick an easy when there isn’t time for canning. I don’t think powder is something I will use that much, but I had the thought I can always powder the tomatoes on the fly if I need some for paste.
Wowwwwwwww! Genius! And such an obviously good idea I can't believe we haven't all been doing it this way all along??!! Heating up my kitchen in the dog days of summer is exactly WHY I DON'T CAN STUFF.
@@phyllissecraw7891 on a pizza pan or cookie sheet, place your food items in the car on the dash or seats. Have the front facing the sun for best heat. Herbs are dry in 4-5 hours. Fruit leather can be dry after one hot day. If I'm drying something with a lot of water content, I some times crack a window/skylight to let out the humidity. Very small crack, so not too many bugs can find it.
Okay Jill, this is a game changer for me! I planted waaaaaaaay too many tomatoes this year ( 2 of my Granddaughters LOVE them so I did extra) I've really been stressing over waste and now I have a plan. Thank you!
Excited to try this. Small house, large family... starting back into gardening with tomatoes in the raised beds that came with the house. I look forward to hopefully declaring tomato independence but wasn't sure where I'd store all the sauces we use during the year. Problem solved.
You can also freeze leftover tomato paste in 1 tablespoon portions. Just keep it in a freezer bag in the freezer. That's what we do because we are always out of those little cans also
I just found this site. I had some leftover beef stock, I made some folded corner short sided trays out of parchment paper. I poured the stock into the trays, I’m talking use tablespoons, you just leave a shallow amount of the stock. Dehydrate your trays and when dry grind it up and you have concentrated stock bouillon powder. Great for soups, stew, gravy literally everything.
Throw whole tomatoes into the freezer. When you have time, take them out, thaw them (the skins slip right off) and then can them. They are very watery because freezing breaks the cell walls, so they may need to be cooked down longer (or drain the tomato water & use for soup stock). This is a good way to collect tomatoes to make a canning batch if you don't have enough ripening at one time.
Thank you for letting us know how you use them! We've got too many videos from people who've never used them, showing us how they dehydrate them, but not what to do with them!
My Magic Bullet works better at a finer powder than my Kitchenaid Coffee Grinder with the Spice Attachment. We even use the Magic Bullet for grinding up eggshells to go back into our garden. I have made tomato powder, mushroom powder, basil salt and jalapeño powder with the same start, dehydrate, then powder.
Hi MegCandylady 👋 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….
I've done this in the past but never used enough to make it a part of my seasonal routine. Would love to actually see how much and in what you make these usable
Any kinda pasta sauce, example speggetti sauce, pizza sauce, goulash, a thickening agent that could use a little something like stew I’ve recently just found all of these myself aren’t they great I’m so excited to start this years pantry / and emergency SHTF prepping ! pardon my language giggle
Thank you Jill for sharing this clip. I have done some of research about this topic but this is the best, most quick and easy to follow lesson to date. Kind regards from South Africa.
When I use part of the can of tomato paste I put the rest in a freezer bag in a thin layer nd break off what I need and put the rest back in the freezer.
If you don't have a blender or food processor, it's totally possible to do it with a mortar and pastel, or you can put them in a zip top bag and roll them with a rolling pin to powder them.
I so identify with your "moldy tomato paste dilemma" 😂. This video is pretty mind blowing. I definitely think we need a dehydrator now! I've been binging on some of your videos and I realize we have a similar cooking style. Honey and maple syrup are almost always used as sweeteners and if there's too much tedious prepping/peeling etc. in a recipe, I dont want to do it anymore. Haha. Thanks for sharing your knowledge so we can glean from it!💜
I've done this with our freeze dryer. It works very well. No peeling or seeding necessary, and when those thousands of cherry tomatoes are running you out of your house, they freeze dry well, too.
Hi Anita 👋 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….
I have been doing this for a few years but I trim and pulverize the tomatoes and then put the into a large soup pot and cook it on very low heat to reduce volume. Put this liquid on the dehydrator until dry and brittle. Pulverize the dried tomatoes and put in sealed jar. I haven't measured it but it looks like a bushel of fresh tomatoes make a quart of powder.
I have been hearing more and more about tomato powders. Love the mushroom idea. Ive got a pile of tomatoes I am going to throw in the ol excalibur right now.
@@sierrahurd2517 All you do is slice tomatoes thin and put on your dehydrating trays……I cover my trays with parchment paper since one batch of the tomatoes made light red stains on the plastic trays….but it you have metal trays then you don’t need to. I add seasonings when I cook to my tomatoes so I don’t season them when dehydrating…
I bought a grain corn grinder,it pulverize like flower.i grind red peppers (sweet) to make pasta al diavolo. Sauté hot olive oil ,paste garlic and grilled shrimp and add it to any pasta you like.
I love to make powders from peppers and mushrooms especially. I then can use these for people that have texture issues. Kids never know they are eating mushrooms in their spaghetti sauce.
Nice, I've never powdered tomatoes. Lots of green ones on yet and frost is just around the corner. Will slice & freeze, pickle if I don't get too lazy. Drying, age old method of food preservation. We just dried 2 bushels of Asian pears. Very simple, apple corer/peeler/spiral slicer with the peeler disabled. Home made racks over a wood stove & a little fan. Have to rotate racks by hand, top to bottom as they dry for uniformity. One of those get together things, swapp'n lies while you do it. This sort of thing is best done as a social event.
After I have run my tomato sauce through the food mill, and have all the skins and seeds left over, I dehydrate those and blitz to make tomato powder. So I get the sauce and the powder. Win-Win.
OH MY GOSH....I am so glad you did this video!!! I actually thought of this and did this a few weeks ago,....and I figured I could then make my own tomato paste but hadn't figured it out yet! THANK YOU!!! Now I was in a hurry when I did mine and felt HORRIBLE washing out my blender....I knew where was enough in there to use for flavoring....but I won't do that again! I would have put some water in the blender and mixed it well and at least put it in the fridge for a bit later. I will for sure save this video!!! AND I am going to make more now that I know the ratio to make paste and YEP this is going to be a gift to the great cooks in my life...AKA my kids! :) Now off to the tomato patch before it rains later today and I am going to fill my dehydrator up! :)
Hi Vivian 👋 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….
If you do this with hot peppers, make sure you let the dust settle for a long time. I made the mistake of opening my Carolina Reaper powder too soon and it was like I got hit with mace. Tears, snot and a lesson learned.
Life lessons
Thanks for the advice,in advance!
😂
🤣 Great for self defense, just not against yourself
LOL
I chunk the fresh tomatoes, and put them in the blender. I then pour the liquified tomatoes onto the fruit leather trays of my dehydrator, and dry them. When dry, I shatter the flat sheets of dried tomato off the trays, and put it in the (cleaned and dried) blender. Less cutting, and you get a very fine powder.
That's smart too
I guess it all ends up the same as long as it's tomato powder. Thanks for sharing this other method.
Have you any advise about the dehydrator - I am in France, the prices are varied which one do you use??
@@janicealderson4329 an inexpensive one I bought at the hardware store a couple decades ago. I think its called Harvest Maid. I may eventually save up for an Excalibur.
@@janicealderson4329 If you live in France Le soleil français . . is the best way to dry it i think. . .
A quick tip for dehydrating and safely storing foods. If it doesn't snap, put it back. Which means if something isn't dry enough to make a crisp snap sound and break when you bend it, then it needs to go back in the dehydrator until it does. As bending without breaking means moisture is left, and that can cause/allow dangerous bacteria to grow in your food.
Yep, chewy is good for snacking in the next few days but not good for long term.
Purposeful pantry lady says to make sure items snap and break to be sure they are done. She also used a small paint brush to get all the powder out of the blender
I think the goal is 10% humidity for fruits right? Like sundried tomatoes... if those snap its not gonna be great flavor.
Wow! This is so exciting. I’m 73 and have been canning since I was 21 and have spent years and years canning tomatoes and freezing them and throwing out the skins as well. I had never ever thought or heard about drying them. Today I was reading a recipe for Nacho Cheese seasoning and it called for tomato powder. Well, I had to search that out. And here I am learning about it. I am shocked that I never knew about that. The family and friends that do canning do just that. No drying. I’m excited to tell them about this. I’ll need to get a dehydrator and it will be worth it. Thank you so much for teaching me this and thank you to the commenters for all the wisdom that I see in the comments.
It’s making the powders that I am interested in.
Don't waste your tomato paste! If you have part of a can left over, place one tablespoon globs on a tray and freeze, then pop those into a ziplock bag. Easy to grab one or two to add to chili or other sauces. Also works well for partially used cans of chipotle peppers in adobo sauce.
I get the big cans and put them in an ice cube tray, perfect size for most recipes
Stop using plastic bags please!
Can I just say that I love the fact that you had a dirty dish in your sink when you were washing the tomatoes? Makes me love you more since you're not trying to make everyone think you're kitchen is perfect. Just a great woman sharing her knowledge with the rest of us. Thank you for all that you do.
getkarla...I laughed when she dropped that tomato on the floor. Then acted like it was no big deal. Now THAT'S a cook I can relate to! I'm always dropping an onion, or piece of green pepper, etc, especially when there are "witnesses" around. Lol. :)
Really odd observation.
@@splitshot71 I’m very observant. And at last count, 41 other people didn’t think it was an odd observation.
@@MJkatzTheWriter I'll be you didn't have 835,000 "witnesses", though. 😃
Also the not so perfect hair ☺️
If you're going to use the plastic storage lids on your jars, be careful. Your powders will slowly absorb moisture from the atmosphere because they are not air-tight. You can add a dessicant packet to the jar to absorb the moisture. I lost a jar of raspberry powder because I didn't realize that was a concern. So either use an airtight lid or add a dessicant pack for long-term storage.
Rice grains? Would they do? Im
You can also get the storage lids that have silicone rings, and those ones are air tight, so they make a great choice.
What's the shelf life on the powder
@@stefany202 years
Hello Kira! By the way, u have a cool name. Another option which I do is vacuum sealing the jar, tough to me by Heidi, her channel is “raincountry” her husband had also started making vacuum chambers to sell, with the chambers, u can use other glass type of jars ie pickle, olives and so on, if u don’t know Heidi and go to her channel, will u let her know that I sent u. Have a wonderful day
Been doing this for years.. love love it!!! quick note after you power it is wise to put the power on cookie sheet in the oven at 200 for about 30min to dry after grinding ..
Was curious about this because I know my vitamix gets stuff warmed up and I could see that causing somewhat of a moisture issue if you put it straight in a jar and closed it up.
Is that 200 farenheight or celcius?
@@hugelpook Fahrenheit
@@LacyO86 yes this is way i always do this..l learned the hard way.. 😆
@@LacyO86 I also put a Desiccant gel packet per quart jar
To keep the powder from sticking to the top use plastic wrap. You put it between the lid and the top of the blender…… game changer! Wipes right off 😊
I was just going to say this!
That is a great tip!
Thanks for sharing this important information
I too have learned a lot from The Purposeful Pantry. I'm 68 and never knew about powdering so much. I love doing it to save room.
Always canned tomatoes myself but my Grandma did this in a more primitive form on a wood and coal stove. She ran them through a meat grinder and laboriously finished in a mortar and pestle!
When I was over in Germany, some people would dehydrate meats to the point of maybe 1% hydration and they would pulverize it and turn it into a powder. They would then make the most excellent meals that I've ever had. This process really does open up a lot of culinary possibilities. Thank you for the video
So it would end up being like a dry boillioun..beef… chicken.. etc
What a waste of time and energy.
@@robertkat Dehydrating tomatoes is very time consuming, as I have done it before. The taste if wonderful however. Saying that, I hands, down I prefer to can my tomatoes.
@@robertkat opinions are like ___. ….
@@kirstenfelton7420 wonder how he likes the high prices for tomatoes now.
We dehydrated this year's entire tomato harvest! Try adding a teaspoon of tomato powder to your mashed potatoes. AMAZING! Dehydrating is also a great answer for neglected zucchini that become monstrous. Powdered zucchini is sweet and perfect in cakes, brownies, smoothies, or as a thickener for spaghetti sauces, etc.
What an awesome idea!
Great suggestions! Thanks
Was that a roach on her counter??
@@thomasmorrison3794 It got my attention too but it was a fly. Neither one knows any bounds.
@@thomasmorrison3794 I am curious how many extra views your comment will garner--searching for the roach. Actually, I think it was a fly - I mean a li'l extra protein. :)
I am so glad you came back on my site. You disappeared for a very long time and your videos are so informative. Thank you for sharing.
I've become obsessed with your videos/channel~ Most homesteading/cooking channels featuring women have so much wasted time with chit-chat (sorry ladies, but it's true) & for busy Moms & Grandmas they're just SO frustrating. THANK YOU so much!
Hi Jennifer 👋 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….
@@Raymondgogolf Thank you so much~ I'm flattered; however, I'm very busy myself, which is why I enjoy the videos made by these ladies who don't waste time with chit-chat. Also, I avoid Social Media. Not only is it difficult to know who you're really dealing with, everything you put out there (even if it's done "privately") is collected by 3rd parties. Thank you again for the offer though.
@@jennifersignsoflife1375 You’re welcome. You can text me with the address on my profile picture. 🌹God bless you
Boy do I hear you there infuriating when half the video is about their cat or kids ughh huh
@@aprilcarr8079 It IS frustrating! I watch "Viva Frei", that Canadian Lawyer & he solved it by having TWO channels, one devoted to legal things, and the other, "Viva Frei- Family", for all the things he & his wife do with their kids & their dogs. Maybe some of the crafting channels could start doing THAT? I feel like such a grouch, but it's so time consuming to keep having to fast-forward through all the small talk. They're super sweet ladies, but I just don't have the time, so I find myself more & more simply looking for men's channels. Yeah, I know, I KNOW, that's sexist. But it's mostly true.
Jill this rocks! I tried tomatoes, pumpkin, onions, cabbage, potatoes, bell peppers, celery (left in chunks). Absolutely amazing results. Will try more veggies next summer. Thank you!!
I love dehydrating my veggies! It allows me to keep everything on hand that I need for making soups, stews, and casseroles. Little tip, you can also do this with frozen veggies and they come out great! And you don't need to blanch them if they're frozen because they do that before packaging. I normally keep the jars out on my counter and shake them up for a week to make sure they're dry. It's called conditioning the powder, and at the same time you're making sure it's fully dry.
So how do you dehydrate frozen tomatoes, do you blanch then freeze then dehydrate? I am so overwhelmed with my harvest and we leaving for vacation in 2 days! I have over 2 I say 2 five gallon buckets of tomatoes?! Can you share your ways, as of now I am cleaning cutting and freezing in bags!
@Barbra Peck I was talking about the pre-frozen from the store not needing to be blanched. The home grown variety, you mark an x in the tomato, blanch, peel, and freeze. Then when I have more time, I can de-freeze in the fridge by putting them in a mesh strainer over a bowl overnight. The juices will drain out a lot easier for me personally that way- I don't have a fancy de-seeder, so that makes it a lot easier on me to de-seed as well. I hope that helps!
That's going to save me tons of jars and those precious lids
Lids are available on Amazon. Just bought a few hundred lids of both sizes and they all work . Three different brands cheap . 30 bucks for 100 lids . Even better deals then that and lids showed up in four days
You can recycle your used lids for your powdered product
try adding dried herbs and spices, to the dried tomatoes when you put them in your blender.
do one batch to use for pasta sauces and another with herbs and spices you would use in soupes.
yum yum. i have around 10 quarts of different tomato powders.
they never go bad. thanks for spreading the word about powered veggies.
That’s a fantastic idea! I’m definitely going to try it.
Should it be dry canned or stored with an oxy absorber?
@@carolewebster6433 Hi Carole, i've never had a problem storing powdered veggies or herbs and spices in a clean,dry sterilized jar, but it definitely wouldn't hurt to use an 'oxi absorber
. A few weeks ago, I dried lots of tomatoes and added chunks of dried mushrooms, plus powdered onion, celery, and some soup herbs. I experimented and added fresh parsley and dill to the soup and it tasted really fresh.
The mushrooms were a little chewy. Next time I'll use mushroom powder or fresh mushrooms or no mushrooms. I often mix comerical herbs and spices to the soup mix, like curry, for variety.
Thanks for the tip. i just ordered a box of "oxy absorbers!" i've never thought about that before. better safe than sorry.
ps. never put salt in your dried powdered soup mix.butter to add a bit at a time as you're heating it up. . i learned the hard way a few years ago.
if i have left over cooked veggies in the fridge, i often use them in a tomato based soup.
Brilliant ideas!
I use an old child's paintbrush to get the powder from the sides and lid of my blender so that you don't waste a bit
Lol. I also do that after I grind my whole beans. Any Paint brush less then or up to 1 inch wide works for that job
Use powdered tomatoes when making bread. Makes a wonderful tomato bread which is then wonderful fresh or toasted with butter, cream cheese or even goat cheese.
You're a genius!
@@ericafey8958 that is so funny because it was my husband’s idea to put use tomato powder in bread and I do lovingly call him the flavor genius.
Can’t wait to try this bread! Thanks for the tip!!!
@@gailmarlatt8029 haha but he really is a flavor genius! I can't wait to try this out thanks for sharing🤗
My friend in Idaho makes whole wheat bread with chillies powder. It adds a meaty flavor and wonderful color. Some tomato powder would also be quite a treat.
I put my tomatoes thru a food processor (long enough to juice them). I do this to a lot of veggies. Then I pour the puree onto the dehydrator trays. When totally done I VitaMix it to become a delicious tomato (veggie) powder. I am all about shortcuts. Be healthy, stay safe and many blessings.
We dehydrate grape tomatoes and use them as “croutons” in the winter. We put just a very tiny bit of salt on them.
I use to cut the cherry tomatoes in half, put on a cookie sheet and place in the back window of my car. No bugs got in, solar dried and after a long day at work my car smelt like baked bread. Funny 😀
Me too, alot of work but worth it. They stored very well through the winter
@@shastafog2516 great idea! My Prius hatch should work great and no energy wasted.
Smart
This one got you a new subscriber. I really need to try the powder this year...this is genius. And I'll love having organic tomato paste where I know the source at my fingertips. And all these comments are helpful too.
This is an excellent way to do tomatoes. We did ours in our freeze dryer this year, and I use the tomato powder as a seasoning in a lot of dishes. Just one tip for you and anyone who likes it, we recycle tops of Parmesan Grated Cheese containers for our jars. They fit perfectly and the holes are big enough for the larger pieces or you can measure out using spoons on the other side. It is a win, win. Happy Gardening.
This is an excellent idea!
If I understand right you save all vitamins by freeze drying instead of dehydration.
Great idea!! And also, am I the only one who saw that bug crawl under the tomatoes? Lol.
Great stuff, Jill! 👍
I typically blanch & peel my tomatoes, then I either freeze or can them. But I always save that big pile of skins to dehydrate and turn into powder. It's so handy being able to reconstitute exactly how much paste or sauce you need when you need it, and it's home grown so it's so much better than anything from a store.
I also make my own dried onion flakes & powder, peppers too...actually just processed a 1/2 pint of onion powder before watching this video. That was 6 dehydrator trays packed with onions, lol.
If I'm processing my tomatoes over a couple of days, I core and score them then throw them whole into the freezer. The next day when I take them from the freezer I drop them into a tub of ordinary cold tap water. I grab them from there one at a time and the skins slip right off. No wasting time, power, two lots of water or heating the kitchen more than necessary.
Only 6 trays?!!! I have a 5gal bucket that is full of diced dehydrated onions , approximately 140lbs in that bucket .
I dehydrate my tomatoes all of the time for the very reason you mention. I add it to my sauces etc and it’s so flavorful.
Yes, Darcy is great. She also uses a paint or basting brush to clean the powder from the sides of the blender container. You would be amazed at how much powder can be saved. Using that and the plastic wrap are two helpful tips from Darcy.
Seems like parchment paper would let more powder release than plastic wrap.
@@DanielleBlanchardArts Plastic wrap grips and seals the top, parchment paper doesnt
Those that came off the dehydrator were bendy. That says they aren't fully dried. They should be brittle to get a dry powder product. Otherwise your shelf life is going to be very short.
That's what I was thinking too. She said "nice and brittle" and then proceeded to bend one that didn't snap in two.
Sugar content is a big factor though as well. If a tomato, pear, apple or any other fruit with high sugar content (which concentrates when drying) dries completely they won't always be brittle. Especially things like apples that have been stored till the next seasons crop are ready for sale/overwintering storage.
Lotta backseat driving
They were "leathery" which is exactly what you want. No, it does not reduce the shelf life at all. Her explanation was spot on. Once you actually do this yourself, you will understand by experience.
That's why freeze drying is a longer term storage method.
When I made Sauce this year, I strained the seeds and skins out after cooking. Then took the remaining solids, spread it on some parchment and throw that into the dehydrator. I've been a big fan of my Sierra dehydrator (can run for 198 hours straight if needed). Powders are going to be one of my go to methods from now on. It is also awesome to see all the different colours on the shelf in powder form.
Love this SO much!! Powdered tomato is ah-maze-ing in farmer's cheese! Mix it in with the curds at the same time as the salt. Add a little basil and you've found a bit of heaven on earth.
Also, a few tips from a dehydrating gal living on an island where humidity is a BIG problem...
1. Keep your fan blowing but turn off your heat when they are finished. Let them cool fully before turning off the fan.
2. Put your dried slices into a jar or baggie and seal it up for a few days before powdering. If you see ANY moisture forming on the sides, stick them back into the dehydrator for a few more hours.
3. Add those little silicone "drying" packs to your jars...especially when you've powdered them.
Ohhhh I am going to try this
that sounds delicious....going to try it! Thanks for sharing
Where can you buy the lil silicon packets? I’ve never seen them in store.
I've been making _'Umami powder'_ to add a savory touch to recipes.
My mixture is a dried shiitake mushroom base, to which I add small percentages of dried seaweed, anchovies (and or bonito flakes). *It's pretty amazing stuff!*
Nice
Bonito is so nice to add to a cup of dipping broth
You would love a freeze dryer. Love mine, have tomatoes from last year in the freezer, will defrost them, squeeze the peels off and run them through my seeder. Freeze dry and they powder by hand.
What is a seeder you run them through? And why?
@@Kellysgracemak it is an Italian hand cranked machine that will take the skins off and seeds as well, those go out one side and the pulp goes into a bowl. Great for sauce. It also will seed berries. I like the sauce with no skin, and you don't have to blanch the tomatoes first. Kind of like a food mill? They call i t a tomato strainer.
@@marthafearsme I have an expensive juicer that will separate out the skins and seeds but not sure that I want to do this with the tomatoes. Seems lot of people keep it all as part of the sauce. I’ve seen so many different ways.
@@Kellysgracemak Another step, but I find the seeds can be bitter. Silk smooth sauce. Happy dehydrating. Love your vids.
Man I wish I would have seen this about a month or so earlier than today!! I had sooo many tomatoes this year that I ended up throwing a bunch out because I just had enough of canning and have a ton now in my pantry!! I will DEFIN be doing this next year at tomato season!! Thank you so much for sharing this!!!
Hi Meichelle 👋 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….
Sorry for the crude way of saying this but BLOODY BRILLIANT!!!
Made a solar dehydrator. Works great.
Am a bit older, I wished I'd have learned more from my elders.
Love your show.
Coffee grinders are SO GOOD for this! They're small but they make quick work of dried goods.
That is how I grind my wheat berries. Does take awhile, because it is small... but works very well!
I cut slices of green tomatoes, put them on a cookie sheet, put in freezer and freeze slices...I put the frozen slices in freezer bags, about six in a bag. To make fried green tomatoes, just dip frozen slices in your favorite flour, cornbread, pepper mixture...and fry in pan. Mmm!
I will try this with a few, for sure! I LOVE fried green tomatoes.
We have a short growing season, so, whatever does not ripen in the next 2 weeks will either go in the freezer or hang from the vine in the basement to ripen.
I do this with eggplant too. You can prepare your favorite breaded veggie lay them flat in freezer. Remove and store frozen in vac bags.
@@joanies6778 If you leave the green tomatoes on the vine with the roots still in the earth you can ripen the tomatoes over winter. Put a thick layer of straw on the ground near the plant, lay the vine and tomatoes on the straw and cover thickly with more straw. The tomatoes will keep, even through frosts, and in the spring time, the tomatoes will be ripe. It is probably a good idea to shape the pile of straw to shed excess rain, or cover with something to prevent excess wetness. Not sure if this will work in severe winters, but it works with freezing temperatures in my area, which has mild winters and no snowfall.
@@joanies6778 How do you hang them from the vine in the basement? Do you just break or cut the plant so that it leaves some of the branch attached?
@@travelinggirl6681 These are San Marzanos that were hung on tomato hooks to grow vertical in the garden, so I left them attached to the string and hooks and cut them at the base. Leave some branch if you can.
First, I removed all the leaves, any baron branches, and topped them off about 6-12" above fruiting branches... then sprayed them down with the hose to remove any bugs. The hooks are resting on the cross arms of a ladder, leaving the plants vertical, and I stuck the stems in buckets of water. They are ripening faster now because it's consistently warmer in my sun room, and because all the pruning sends a signal to the plant to ripen quicker. I had planned to put them in the basement but decided to keep them in the sun room.
You don't have to put them in water, but that is my choice because there were many small ones and I didn't know if they would continue growing. They are growing leaves back and the mature ones are ripening nicely.
A friend of mine has done this for years!! Great to see someone do an instructional video on this.!
Thank you
I use my 40 tray Cabellas beast constantly … silicone mesh sheets are a life saver and nothing sticks to them or racks.
I do this as well however, I love my canned tomatoes for the ease
Next level up is to freeze dry and then powder. I’ve powdered: several type of cheese, white onions, green onions, garlic, tomato, kale, broccoli, pumpkin, zucchini, eggplant, sweet and hot peppers. Powders rehydrate with varying amounts of water to make: a variety of: paste .. sauce .. soup .. juice and of course for bread and pasta.
Well Mrs Jones, Not everyone can afford one let alone run one and Ive seen vids showing the pros and cons of those expensive ones and 99% are more for our plain simple and cheap dehydators over those.
I have been following Purposeful Pantry for a year, I completely agree with you that she has changed my outlook on preserving. I still pressure can A LOT, but my best friend blessed me with a dehydrator. I have been dehydrating sliced and powdered veggies and frozen mixed vegetables for months now. You have a great outlook on food preservation...and have earned a new subscriber. Love your channel.
I use a silicone spatula to scrape my blender...works better than metal or rubber.
For canned tomato paste measure out 1 TBSP portions into 2 oz cups then place in ziplock bag and freeze. You can also measure portions onto parchment paper, freeze and put the frozen portions into a ziplock.
I buy a few tomatoes every week, what I don’t use I dehydrate, same with fruit and mushrooms. I powder the mushrooms, a goo idea for the tomatoes too.
Great advice! I really appreciate how you do the video as well. If you have little things go wrong (like setting the dehydrator or having a tomato run away from you) you leave it IN. Your kitchen looks lived in and is not perfectly immaculate like so many other vids. Do NOT take this the wrong way, please. You come across very REAL by not editing out these things or re-shooting.
Too many vids out there where I find myself just baffled how their processes seem so effortless & perfect, KNOWING it won't be the same when I do it. :)
Love Darcy...she's my dehydrating guru, trust her completely, and YES this is an awesome process to not have TONS of jars...but I still do, slices, powders, chunks, flavored, plenty and now I only can the ones that I'm going to open a jar in winter and just eat them, SO GOOD!
I just discovered this channel. I’m so glad! Have you ever made pemmican? I’d like to try.
I’ve been freeze drying vegetables and herbs for years, some I blend, some I leave in pieces. I like to cut tomatoes into slightly thicker pieces salt and pepper them them I freeze dry them they come out crisp. I call them tomatoe crisps. Very good.
Been dehydrating since the early 70s . I always ck out dehydrating videos to see if I can learn something to make what I do easier . Most people think a dehydrator is just for "jerky" & that couldn't be farther from the truth. Marinated meats , fruits , veggies , herbs , even some seafood . They are a absolute life saver for those of us that have limited storage space . I am selective on what I can because of storage space .
My jaw dropped when I saw this video yesterday! I am so doing this. Right now I am waiting for my beets, apples, celery, carrots and ginger to dry in my dehydrator... making my own version of super beets. I ordered a bushel of tomatoes this morning. Will be making tomato powder mid week! Love this video, making vegetables into powder NEVER entered my mind and now I want to experiment 😀! Thanks
*
Just did tomato 🍅 dehydrating yesterday. A pastry brush help get it out of a blender, don’t forget the conditioning ( daily jar shaking) for a week
Thanks, I am not confident in my canning ability and this seems like a great way to store tomatoes. Awesome idea!
I would smoke them before I dried them out. My favorite salsa is made from smoked tomatoes
Thank you Jill .. wonderful solution for large amounts of fresh toms etc .. dry and then grind into powder! As for wasted tomato paste, it was a major annoyance of mine until I started buying tube tomato paste which can be found in my stores up on top shelf where it is much less likely to be noticed. CENTO makes it and it is excellent. Once tube is opened, must refrigerate remainder until use up .. an open tube lasts plenty long enough for me. AMORE is also very good. So nice to have tube tomato paste when only cooking for self, with or without making enough to have leftovers.
How about food additives in tube paste ???
Once you open a 6 oz can of tomato paste, you just portion out 1 Tbsp dollops onto wax paper and freeze solid. once frozen, move them to a freezer bag, and then they're available for other recipes.
I did this last summer with my very abundant supply of tomatoes. It was the best thing I've done in my years of preserving. It was so easy to use in soups and making a pizza sauce on demand!
Been doing this for years. I love my dehydrator. I'll leave some a little chunkier for a more marinara sauce.
I also dehydrate lots of purposely overgrown squash and edible gourds so they have nitrous seeds and turn into powder to use as part of my flour or as a soup base to add nutrition. Zucca melon gourd powder added to cake flour is really great. It makes them more tender and moist. Plus you can't taste the vegetable factor.
Various dried veggies really as great flavor to homemade bread.
Thanks for sharing this! So cool... ps bell pepper powder is just paprika
The dried skins & cores make a wonderful tomato powder. Great in all tomato dishes for a boost of flavor!
I've missed seeing you. It seems like I caught up on all your videos and missed watching your new ones. I just got a dehydrator, so really excited to make tomato paste.
I ran out of jars so alternative methods have been really explored this year. I had dried tomatoes out but did not know what I wanted to do with them, very helpful video!
Vaccum sealing is also a great method of preserving.
What I absolutely love is I’m new to all this preserving and dehydration and canning and the fact that There is NO MORE WASTE OF FOOD!!! Woooo hoooo!!!
2:50 - You should get a mandolin slicer - perfectly consistent slices, and no attention required
Oh my I can't wait for the growing season. I am NOT a canner but I can do this! I have the Excalibur 8 tray dehydrator and I am ready for the tomatoes to store long term with everything that is going on. Just have to buy more jars and lids. Thank you for such a great teaching video. I look forward to more of your videos. You are an answer to prayer. Blessings.
You would still use canning methods to make sure moisture doesn’t get into your powders but you could freeze it I’m thinking try asking someone that may know I’m actually curious if that’s ok to store the powders in that method.
I have been dehydrating tomatoes. It’s quick an easy when there isn’t time for canning. I don’t think powder is something I will use that much, but I had the thought I can always powder the tomatoes on the fly if I need some for paste.
You're in luck, the fly turned up at the bottom of the video about 3.15 in.
Wowwwwwwww! Genius! And such an obviously good idea I can't believe we haven't all been doing it this way all along??!! Heating up my kitchen in the dog days of summer is exactly WHY I DON'T CAN STUFF.
A hot car works really well too. I dehydrate my spices in there, smells great too.
Tell us more about drying in the car!
@@phyllissecraw7891 on a pizza pan or cookie sheet, place your food items in the car on the dash or seats. Have the front facing the sun for best heat. Herbs are dry in 4-5 hours. Fruit leather can be dry after one hot day. If I'm drying something with a lot of water content, I some times crack a window/skylight to let out the humidity. Very small crack, so not too many bugs can find it.
@@phyllissecraw7891
Just be careful drying in car……a mouse got in mine and devoured his share of the drying fruit
Okay Jill, this is a game changer for me! I planted waaaaaaaay too many tomatoes this year ( 2 of my Granddaughters LOVE them so I did extra) I've really been stressing over waste and now I have a plan. Thank you!
Excited to try this. Small house, large family... starting back into gardening with tomatoes in the raised beds that came with the house.
I look forward to hopefully declaring tomato independence but wasn't sure where I'd store all the sauces we use during the year.
Problem solved.
Brittle & leathery are 2 different things, so which is correct? I would say brittle is what you want & the one you showed is leathery.
You can also freeze leftover tomato paste in 1 tablespoon portions. Just keep it in a freezer bag in the freezer. That's what we do because we are always out of those little cans also
Me to got sick of chucking out after one use
I just found this site. I had some leftover beef stock, I made some folded corner short sided trays out of parchment paper. I poured the stock into the trays, I’m talking use tablespoons, you just leave a shallow amount of the stock. Dehydrate your trays and when dry grind it up and you have concentrated stock bouillon powder. Great for soups, stew, gravy literally everything.
Thank you!! This is such a relief. I've never had to time to can tomatoes and I hate how many go bad every year. Gonna do this next season! Wohoo!!
Throw whole tomatoes into the freezer. When you have time, take them out, thaw them (the skins slip right off) and then can them. They are very watery because freezing breaks the cell walls, so they may need to be cooked down longer (or drain the tomato water & use for soup stock). This is a good way to collect tomatoes to make a canning batch if you don't have enough ripening at one time.
Love this idea!!! Thanks so much!
If im planning on powdering I usually freeze the stuff first and then dehydrate. Seems like the end powder is better, to me any way.
might have to do with breaking the cell walls
@@johnstamos4629
Yep, thats why I do it
Thank you for letting us know how you use them! We've got too many videos from people who've never used them, showing us how they dehydrate them, but not what to do with them!
Great tips Jill! 👍🏻 I just love your videos!! Thanks a million for all you do to teach us your proven techniques and helpful hints!! 😊
I've been doing this with jalapenos and making jalapeno salt. So very good. (1 part powdered jalapeno to 10 parts salt.)
My Magic Bullet works better at a finer powder than my Kitchenaid Coffee Grinder with the Spice Attachment. We even use the Magic Bullet for grinding up eggshells to go back into our garden.
I have made tomato powder, mushroom powder, basil salt and jalapeño powder with the same start, dehydrate, then powder.
Hi MegCandylady 👋 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….
Eat the shells urself! One tsp, dried & ground in water daily. Great calcium source
@@YeshuaKingMessiah oh wow! Never thought of that. 🤔👍🏻
Your garden looks like mine with volunteer sunflowers all over the place... I love my sunflowers.
I've done this in the past but never used enough to make it a part of my seasonal routine. Would love to actually see how much and in what you make these usable
I used the powder in my dressings for yrs
Italian dressing or Greek would work
Any kinda pasta sauce, example speggetti sauce, pizza sauce, goulash, a thickening agent that could use a little something like stew I’ve recently just found all of these myself aren’t they great I’m so excited to start this years pantry / and emergency SHTF prepping ! pardon my language giggle
@@YeshuaKingMessiah great ideas!!!!!
thanks
@@aprilcarr8079 lol. thanks for the share. Gonna try to make better use -- as you suggested.
Thank you Jill for sharing this clip. I have done some of research about this topic but this is the best, most quick and easy to follow lesson to date. Kind regards from South Africa.
When I use part of the can of tomato paste I put the rest in a freezer bag in a thin layer nd break off what I need and put the rest back in the freezer.
I do this too. But I usually divide the paste into sections and lay flat to freeze. Usually tbsp size .then just break off a piece when needed
@@lorikneip5128 I sometimes put tomato paste into ice cube trays.
If you don't have a blender or food processor, it's totally possible to do it with a mortar and pastel, or you can put them in a zip top bag and roll them with a rolling pin to powder them.
I so identify with your "moldy tomato paste dilemma" 😂. This video is pretty mind blowing. I definitely think we need a dehydrator now! I've been binging on some of your videos and I realize we have a similar cooking style. Honey and maple syrup are almost always used as sweeteners and if there's too much tedious prepping/peeling etc. in a recipe, I dont want to do it anymore. Haha. Thanks for sharing your knowledge so we can glean from it!💜
I've done this with our freeze dryer. It works very well. No peeling or seeding necessary, and when those thousands of cherry tomatoes are running you out of your house, they freeze dry well, too.
What a great idea, I just got a dehydrator and now I know what to do! TFS
Hi Anita 👋 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….
I have been doing this for a few years but I trim and pulverize the tomatoes and then put the into a large soup pot and cook it on very low heat to reduce volume. Put this liquid on the dehydrator until dry and brittle. Pulverize the dried tomatoes and put in sealed jar. I haven't measured it but it looks like a bushel of fresh tomatoes make a quart of powder.
I have been hearing more and more about tomato powders. Love the mushroom idea. Ive got a pile of tomatoes I am going to throw in the ol excalibur right now.
Do you have a recipe for this?
@@sierrahurd2517
All you do is slice tomatoes thin and put on your dehydrating trays……I cover my trays with parchment paper since one batch of the tomatoes made light red stains on the plastic trays….but it you have metal trays then you don’t need to.
I add seasonings when I cook to my tomatoes so I don’t season them when dehydrating…
I bought a grain corn grinder,it pulverize like flower.i grind red peppers (sweet) to make pasta al diavolo. Sauté hot olive oil ,paste garlic and grilled shrimp and add it to any pasta you like.
I love to make powders from peppers and mushrooms especially. I then can use these for people that have texture issues. Kids never know they are eating mushrooms in their spaghetti sauce.
Nice, I've never powdered tomatoes. Lots of green ones on yet and frost is just around the corner. Will slice & freeze, pickle if I don't get too lazy. Drying, age old method of food preservation. We just dried 2 bushels of Asian pears. Very simple, apple corer/peeler/spiral slicer with the peeler disabled. Home made racks over a wood stove & a little fan. Have to rotate racks by hand, top to bottom as they dry for uniformity. One of those get together things, swapp'n lies while you do it. This sort of thing is best done as a social event.
Gonna try this!!Finding something that takes less canning jars and lids is necessary with the lack of supply in stores!
After I have run my tomato sauce through the food mill, and have all the skins and seeds left over, I dehydrate those and blitz to make tomato powder. So I get the sauce and the powder. Win-Win.
OH MY GOSH....I am so glad you did this video!!! I actually thought of this and did this a few weeks ago,....and I figured I could then make my own tomato paste but hadn't figured it out yet! THANK YOU!!! Now I was in a hurry when I did mine and felt HORRIBLE washing out my blender....I knew where was enough in there to use for flavoring....but I won't do that again! I would have put some water in the blender and mixed it well and at least put it in the fridge for a bit later. I will for sure save this video!!! AND I am going to make more now that I know the ratio to make paste and YEP this is going to be a gift to the great cooks in my life...AKA my kids! :) Now off to the tomato patch before it rains later today and I am going to fill my dehydrator up! :)
Hi Vivian 👋 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….
Cool idea to powder the tomatoes after drying. I've dried but never powdered. I'll be trying this. Thanks!
Lay them on sheets and freeze whole then transfer to freezer bags. Works great for toms, lemons etc!
I should have watched this earlier! Tomorrow I’ll be doing this to all my left over tomatoes from the season. Thanks for sharing!
Been using the fruit leather mats to make my powders for a couple of years. A good tip is to blend it first.
I saw tomato powder that was super expensive recently - I wanted some but couldn't justify the cost. Well NOW I'll just make my own!! Thanks!