STOP Canning Tomatoes-- Do THIS Instead!
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- Опубліковано 2 жов 2024
- Y'all know I love to can... but I just starting using this tomato hack this year and I'm pretty much OBSESSED... It's the EASIEST way to preserve your tomatoes and it requires MUCH less pantry space than canning!
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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. . .
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!
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. :)
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.
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
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.
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
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
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 .
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!
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
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
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.
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.
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.
Made a solar dehydrator. Works great.
Am a bit older, I wished I'd have learned more from my elders.
Love your show.
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!
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 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.
The dried skins & cores make a wonderful tomato powder. Great in all tomato dishes for a boost of flavor!
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!
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
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 ☺️
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.
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!
2:50 - You should get a mandolin slicer - perfectly consistent slices, and no attention required
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.
Great idea!! And also, am I the only one who saw that bug crawl under the tomatoes? Lol.
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.
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.
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!!!
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
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’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.
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.
Totally geeking out about this. I buy Mushroom powder at the Asian market to use in ramen. Can’t wait to make all the veggie powders!
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….
Cool idea to powder the tomatoes after drying. I've dried but never powdered. I'll be trying this. Thanks!
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. 🤔👍🏻
The diehydrated fly that crawled under the first tray gives it that peppery flavor.
Also your knife is only a little sharper than a hammer!
Love the way you spin your lids!
Thanks for the paste substitute, I hate those little cans too!
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
I dehydrate lettuce and kale too! After it is dehydrated I crumble it up and store in jars. I throw it in soups and whatever I want some extra nutrients! I'm gonna try tomato powder this summer though! THank you.
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
The secrets out.
Thanks Jill, hope yousguys have a wonderful 4th of July.
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.
You're right about a high powered blender. I use a coffee grinder for mine and it is tedious doing small lots. A better blender is on my "must have" list now.
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 think Darcy usually pops the powder back in the dryer after grinding them and to store long term put a moisture absorber and suck the air out.
I use my 40 tray Cabellas beast constantly … silicone mesh sheets are a life saver and nothing sticks to them or racks.
Living in the South, I will certainly have to dry can when done to suck all the air out of the jar or it would turn into paste by itself! I can't wait to give this a try!
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'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.
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
the nice thing about stew ingredients that are not size-chopped uniformly , is that i leave the bigger chunks for leftovers which is more palatable looking
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.
One of those "counter top food composter" things would work great for this and faster than the dehydrator
Soda fountain update please.
It's been 5 months.
Surely there's content in there somewhere?
My grandma had a solar dehydrator outside, it dehydrated more area space. The sun does the work for you. Plus I bought a new range oven with a dehydrator mode button, plus a bread proofing mode button, plus air fryer mode button. Just a idea to make life easier.
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.
Checking in to see what you are up to... Hope you and your family are doing well. Your channel looks like it is doing great! Hope to see a new video up soon. :)
Lol I tried to squish the little bug running on the counter! I thought it was on my screen. I'm so paranoid
Haha
me too! LOL
I do this as well however, I love my canned tomatoes for the ease
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.
Darcy is great.I’ve learned a lot from her 🌟I’m always learning from all you guys, thank you 👏👍🏻🙋🏻♀️🌟
How long does the powder tomatoes remain stable for storage?
Im wondering too. I guess worse case if you froze it as precaution, it'd still take WAY less space.
Well I am in! Always like trying new stuff and I have so much salsa, Tom sauce, pizza sauce,a lot! Was going to can them today but I am dehydrating ‘em!! I will let you know how I do! Thanks!
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.
I dehydrated a #10 can of crushed tomatoes, and a 12 pack of tomato paste that were getting close to their expiry dates. They made great tomato powder.
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 this idea and plan to try it. No fuss!
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'm busy dehydrating swiss chard to make a powder. I use my nutri bullet and it makes amazing powders with no lumps
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.
Thanks for this. I’m out of freezer space and tomatoes were coming on strong.
Thanks, I am not confident in my canning ability and this seems like a great way to store tomatoes. Awesome idea!
Just used my bullet to grind up the dried tomatoes and it worked beautifully using the smaller jar. Also did a batch with my Blendtec and it did a good job too; however the dust is more confined when using the bullet with smaller jar.
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!💜
If you have afreezer we jus tossed the whole tomatoes in a freezer bag labelled the date and threw them into the freezer. You can take them out one tamato at a time if you like for single meals.
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.
Thanks ! I'd wondered if I could do this ! I also like things as simple as possible in the kitchen, so ever since I learned one can just ( wash, core and check for bad spots ) put them ( raw, cored & cleaned , trimmed up as needed ) into a good blender, skin, seeds and all & it comes out smooth ! Squeeze a bit of the water out of them 1st, too, to reduce cook down time, even paste tomatoes can give out a bit of extra water. Cook down and can or freeze ! My mom had a Vitamix and now I finally do too, I couldn't stand living without the tamper option for things like smoothies/ice cream and other things, so it seemed potentially worth the added cost investment, they are quite tough, can be rebuilt ( can buy a rebuilt one ) and have good resale value etc. . I do want to have other options of preserving too though, from fermenting to drying...whatever else there may be that preserves more of the nutrition and is easier to do off grid ( will be soon, hope to have some solar power, still use a few appliances ) or with less $ or time, or etc. .
How long is the shelf life?
Yes, I'm a big fan of dehydrating & powdering.
So convenient to add to recipes
That is brilliant!!! How long does it last?
Thank you! I have dehydrated some tomatoes and have them in olive oil, but doing this with the next batch
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.
I had a bumper crop of cherry tomatoes and dehydrated them. Just cut them in half. Put cherry tomatoes on the counter, put a plastic lid like for #10 can or coffee can on top and slice them from the side. Very fast that way. My tomato powder turned out really good and we had way too many and now none went to waste.
me: *minding my business*
jill: come here, watch me change your life!!!
Girlllll I don't know why this never occurred to me, but you just changed the game for me! thank you!
What about the last step before storing- need to condition for a week, to check for moisture, as. may need to put back in dehydrator to finish drying. Otherwise may not be shelf stable.
Wow this is exciting. I'm definitely going to try this. While I love having canned a years worth of my own sauce, it was so much work! This would be a wonderful time saver! Thanks for the share.
Gonna try this!!Finding something that takes less canning jars and lids is necessary with the lack of supply in stores!
I think I'd wait a week or two before grinding them. Maybe put them in a jar, shake every day...just to be sure all the moisture is out before grinding them.
A friend of mine has done this for years!! Great to see someone do an instructional video on this.!
Thank you
Use a Freeze dryer to be able to use thicker slices and process more tomatoes etc. in same time with more vitamins and minerals kept.
They're so expensive 😭
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!!
OMG you just changed my life!!!
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.
I bought some dehydrated, organic powdered tomato some time ago. It's now hard in the pkg. Guess I'd better try to use it. You've given me some ideas on how to use it. Nice video. Thanks for the tips.
Been using the fruit leather mats to make my powders for a couple of years. A good tip is to blend it first.
Tomato paste freezes quite well actually, you can put them in ice cube trays to freeze and then once frozen store them in a freezer container.. now you have tomato paste portions. ✌😊
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….
I make my tomatoes into a simple sauce (onion, garlic, sliced tomatoes with skin on) and freeze it in a plastic bag. The bag can be re-used.