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Old 01-30-2008, 08:19 PM   #11
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do you have to re-hydrate them before using? I'd like to try out making my own.

Lol rohnjohn, every year I make twice as much jam as last time and we still manage to run out in January.

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Old 01-30-2008, 08:35 PM   #12
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You need to rehydrate in hot water and chop or not for things like pizza , brushetta etc. If you use them for soups,stews etc just crunch them up or leave whole. Lots of flavor.They are even good eaten on their own kind of like a tomato chip.

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Old 01-31-2008, 08:27 AM   #13
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Hmm... We don't rehydrate ours. They're usually a chewy "leather-like" texture, and we just usually rough chop them and add them to whatever we're making.

I agree with the lots of flavor statement, too.

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Old 01-31-2008, 08:41 AM   #14
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Good post.
I bought sundried tomatoes once. Didn't use them all up before I had thought they went bad in my fridge. Now I see they were still good. I kind of wondered how something that was dehydrated could "spoil".....
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Old 01-31-2008, 09:36 AM   #15
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I had instructions once for drying them in the oven, at something like 200 and you stick a wooden spoon in the door to leave it open a crack. I tried it but I dont think they were right.
Anyone else done that?
Not that there's anything wrong with that.....
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Old 01-31-2008, 09:49 AM   #16
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I've made jerky that way. You need to crack the door so the humidty escapes.
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Old 02-02-2008, 01:14 PM   #17
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ditto on drying

the descriptions of drying are how we do them, but in years past we used to have so many tomatoes, that we'd dry at least a bushel. One year there were so many I ended up drying 4 bushels. Most of them I dried to very crispy and then pulverized them in the blender (no processors back then) and had this wonderful tomato powder to use. 3 bushels of tomato flavor fit into 1 five pound cottage cheese container!

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