I just finished making some sun dried tomatoes and would like to pack them in oil - has anyone done this and know how? What I have read on the internet does not tell me what I need to do to avoid botulism.
thank you thank you... I will do a proper intro later or tomorrow. I am up to my eyeballs in peppers tomatoes and cukes right now.
I just Googled "homemade sun dried tomatoes in oil" and came up with a ton of sites showing you how to do this. Apparently if you put them up in sterilized jars you can keep these in the fridge for up to 6 weeks. Go for it. I didn't think it would work, but I was wrong.
I make sun-dried tomatoes, and I also dry tomatoes in a dehydrator. I always pack them in evoo. Fill one quart Mason jars with tomatoes, add a teaspoon or so of fennel seed and a clove or two of garlic, peeled and bruised. Refrigerate for a week before serving, if possible, to marry flavors. I've made lots and lots of these, and have not killed anyone yet. Great in prepared dishes OR serve in the jar with plenty of crusty bread or rolls. I like cracked wheat sourdough rolls best with this. A hit at potlucks...when the tomatoes are gone, I think they drink the oil. A quart usually disappears in half an hour.
Preserving tomatoes in oil is currently not recommended. Oil may protect botulism organisms trapped in a water droplet. This comes from the National Center for Home Food Preservation. Some say you are okay if they are refrigerated, but every time you remove the jar from the refrigerator you are warming the jar, potentially adding moisture, etc. Not worth the potential risk IMO.
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