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Old 08-05-2022, 10:03 PM   #1
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Difficulty getting tomatoes dry enough to make tomato powder

I ve been trying to dry tomatoes to make tomato powder.
They do dry out, but not to a crispy consistency.
they still have a little flexibility, therefore, unable to powderize them.

Any suggestions ?
is it a time/ temp thing ?
Is it a humidity thing ?

I have an excalibur dehydrator

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Old 08-05-2022, 11:48 PM   #2
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They must be so dry they are brittle. Brittle like snapping them when you break them. Brittle enough to put them in a bag, hit them with a hammer and then they shatter in the bag.


Humidity can make a brittle tomato slice, into a flexible tomato slice.


Let the dehydrator (I have the same kind) stay at the same temperature (125 deg F?) but for longer, then let them cool to 72 deg F (room temp), check them to see if they 'snap'. If you immediately put them in a jar and seal they won't have time to suck up humidity. Or immediately grind them in a food processor or nut/coffee grinder--after which dry them some more before putting in a jar to seal. (somehow the grinding allows or produces some humidity to get into the powder)


If you try to dry them at a hotter temperature you risk them turning black (been there done that).



NOTE: no matter the instructions--saying dry them for 27.5462 hours, they will take however long they take and that might be much longer due to humidity in the air.
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Old 08-06-2022, 03:47 AM   #3
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Thanks, I kinda figured it was a humidity thing. I might have had it at aa slightly lower temp. Ill boost It up aa bit and see how it goes. With tomatoes in full gear, I figured powdering a bunch would be a good way to store with a smaller footprint.
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Old 08-06-2022, 09:08 AM   #4
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Here's the best resource I have for dehydrating. Specifically tomatoes and powdering.


She says you CAN go to 135 deg F, but I'd say you need to watch them to make sure they don't get discolored. A little darkening is okay, black is not that appetizing.


https://www.thepurposefulpantry.com/...-tomato-chips/
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