Looks like 'so far', we have about 80 tomatoes green, that fell last night. I'm thinking of dehydrating them. I don't really want to make green ketchup. We might bake some 'fried green tomatoes'......then I was looking up the temperature for dehydrating, and came across the information on why tomatoes blacken sometimes in the dehydrator. "
There are at least two possible causes of dried tomatoes turning black.
Excalibur says, “…low acid ones will turn black when dehydrated”;
- So Easy to Preserve says, “Black color can develop because of oxidization.” (SETP, 2014, page 348) (air getting at them while in storage).
Oregon State Extension says,
To prevent tomatoes from darkening or turning black, heat the fresh slices before drying. The enzymatic reaction that causes the blackening will be reduced by steaming, blanching or heating in a microwave oven until the slices are heated throughout, but not cooked.” [1]"
From:
https://www.healthycanning.com/drying-green-tomatoes
I'm not sure I'll dehydrate them yet, but if I do, then I'll heat them in the microwave first. I know I can let them ripen too. I don't like to let anything go to waste.
