continuation - because I'm long winded -

GUIDELINES
Speed

For a good-quality product, vegetables and fruits must be prepared for drying as soon as possible after harvesting. They should be blanched, cooled, and laid out to dry without delay. Foods should be dried rapidly, but not so fast that the outside becomes hard before the moisture inside has a chance to evaporate.

Drying must not be interrupted. Once you start drying the food, don't let it cool down in order to start drying again later. Mold and other spoilage organisms can grow on partly dried food.


Temperature

During the first part of the drying process, the air temperature can be relatively high, that is, 150 degrees to 160 degrees F. (65 degrees to 70 degrees C.), so that moisture can evaporate quickly from the food. Because food loses heat during rapid evaporation, the air temperature can be high without increasing the temperature of the food. But as soon as surface moisture is lost (the outside begins to feel dry) and the rate of evaporation slows down, the food warms up. The air temperature must then be reduced to about 140 degrees F. (60 degrees C.).

Toward the end of the drying process the food can scorch easily, so you must watch it carefully. Each fruit and vegetable has a critical temperature above which a scorched taste develops. The temperature should be high enough to evaporate moisture from the food, but not high enough to cook the food. Carefully follow directions for regulating temperatures.


Humidity and Ventilation

Rapid dehydration is desirable. The higher the temperature and the lower the humidity, the more rapid the rate of dehydration will be. Humid air slows down evaporation. Keep this in mind if you plan to dry food on hot, muggy summer days. If drying takes place too fast, however, "case hardening" will occur. This means that the cells on the outside of the pieces of food give up moisture faster than the cells on the inside. The surface becomes hard, preventing the escape of moisture from the inside.

Moisture in the food escapes by evaporating into the air. Trapped air soon takes on as much moisture as it can hold, and then drying can no longer take place. For this reason, be sure the ventilation around your oven or in your food dryer is adequate.


Uniform Drying

Drying the food evenly takes a little extra effort and attention. Stirring the pieces of food frequently and shifting the racks in the oven or dryer are essential because heat is not the same in all parts of the dryer. For the best results, spread thin layers of uniformly-sized pieces of food on the drying racks.




Rehydrating Dried Vegetables
Most vegetables are soaked or rehydrated in cold water prior to use. However, there are 2 other acceptable rehydration methods: add the dried product to boiling water (see Table 1) or add the dried vegetable to a product with lots of liquid, such as soup. Whichever rehydration method is chosen, the vegetables return to their original shape.

Vegetables can be soaked in either water or, for additional flavor, bouillon or vegetable juice. They usually rehydrate within 1 to 2 hours. If they are soaked for more than 2 hours, or overnight, they should be refrigerated. See chart for how much water to use and for the minimum soaking time. Using boiling liquid speeds up the soaking time. Save and use the soaking liquid in cooking.

Adding dried vegetables directly to soups and stews is the simplest way to rehydrate vegetables. Also, leafy vegetables, cabbage and tomatoes do not need to be soaked. Add sufficient water to keep them covered and simmer until tender.

Vegetable Chips
Dehydrated, thinly sliced vegetables or vegetable chips are a nutritious low-calorie snack. They can be served with a favorite dip. Vegetables to try are zucchini, tomato, squash, parsnip, turnip, cucumber, beet or carrot chips.

NOTE: Vegetables should be thinly sliced with a food processor, vegetable slicer or sharp knife before drying.

Vegetables Flakes and Powders
Vegetable flakes can be made by crushing dehydrated vegetables or vegetable leather using a wooden mallet, rolling pin or one's hand.

Powders are finer than flakes and are made by using a food mill, food processor or blender. The most common powders are onion, celery and tomato.




NOTE - Remember that by drying foods you are removing the moisture content so that mold, etc. does not set in - and if you place dried foods in the freezer - the moisture content will return. You don't want that.

Thanks so much guys.
Im not sure exactly what kind of beans he has out. I know he has a couple of different kinds at his place and a couple of other kinds down at Jons brothers.

One more question about dried tomatoes. I read that the texture should be that of a dried apricot but my book says all of the moisture should be removed. The texture of a dried apricot would be much better but is it safe? I plan to store them in the freezer.

Wow- both mama and KYH offer a bounty of info about something quite interesting, that I had known nothing about before. Thanks so much for enlightening!

Please don't put dried foods in the freezer - you dry foods to remove the moisture and prevent mold from setting in - so why stick it in the freezer to suck in all that moisture???

Dehydration is the process of slowly removing water from tomatoes in order to preserve them. Dried or dehydrated tomatoes have become a common staple for the ?90s. In the Mediterranean, tomatoes are dried in the sun. Unfortunately many other regions of the world do not offer the appropriate climate for sun-drying.

The amount of time it takes to dry tomatoes depends on the variety of the tomato, the humidity in the air during the drying process, the thickness of the slices or pieces, and the efficiency of your dehydrator or oven.

Firm, ripe, meaty tomatoes dry best. This type of tomato is usually oval shaped and called an Italian, Roma, plum, pear or paste tomato. These tomatoes contain fewer seeds and more pulp, and produce a better dried tomato. Varieties that contain a lot of water or gel, such as Beefsteaks, are not recommended.

The secret to successfully dehydrating tomatoes is to control the temperature and air circulation. If they are dried at too low a temperature, 90°F or less, the tomatoes will dry too slowly and bacteria or mold can grow. At too high a temperature, 170°F or higher, the tomatoes will cook, or harden on the outside (case harden), while the insides remain moist, and spoilage will also occur.

Properly dried tomatoes have a dark red color and feel dry and leathery, but not hard and brittle. They should not be "tacky" or moist. When touched in the center, no tomato pulp should stick to the finger.

Preparation

Select firm ripe tomatoes for drying. Tomatoes do not require blanching. Cut plum tomatoes almost in half lengthwise and open like a book. Using a spoon or your finger, scrape out the seeds, or gently squeeze the tomato to extract them, but be careful not to remove the pulp. If the seeds don?t bother you, omit this step. Salt may be lightly sprinkled on the cut surface to draw moisture, but is optional. If drying plump or thick plum tomatoes, a slit on the bottom or skin side will aid in the drying process. Slice "round" or "salad" tomato varieties in ¼-inch thick slices.

Oven Drying

Unlike sun drying, which depends on the weather, oven drying can be done at any time of the day or night, rain or shine. For trays you can use the existing racks in the oven, or cake racks. Cover the racks with cheesecloth held firmly in place with clothespins or straight pins.

Place the tomatoes about 1/2 to 1" apart (cut side up) in an oven heated to no hotter than 140°F. The oven door should be propped open at least 4 inches. Place a small fan outside the oven in such a position that air is directed through the opening and across the oven racks. Rotate the racks, and change the position of the fan frequently during drying to vary the air circulation and promote even drying.

Near the end of the drying time, the tomatoes may scorch easily, so examine them occasionally and remove dried tomatoes. Oven drying is practical if you are drying small quantities or experimenting with drying.

Dehydrator Drying

There is an initial expense involved when buying a dehydrator, but many people think that a dehydrator produces the best quality dried food. An electric dehydrator can maintain a low, even temperature, and circulate the heated air by means of a blower or fan. Most dehydrators are equipped with a thermostat to maintain a constant temperature, and some have timers. Larger units with many shelves have room for more food than most ovens.

Set the dehydrator temperature at 135° to 140°F. If your dehydrator does not have a thermostat, place an accurate, easily read thermometer on the bottom tray. Place the prepared tomatoes on trays as described in the above, leaving 1 to 2 inches between trays. It may be necessary to turn the tomatoes, and rotate the racks during drying.

Near the end of the drying time, the tomatoes may scorch easily, so examine them occasionally and remove dried tomatoes.

Microwave Drying

Do not attempt to use your microwave to dry tomatoes. They require constant attention, and the door must be opened frequently to allow moisture to escape. Microwave dried tomatoes do not dry evenly, and can easily scorch or burn.

Packaging and Storage

Dehydrated tomatoes require very little space to store. Completely dried tomatoes can be stored in plastic bags, airtight jars or other suitable containers. If coffee cans are used, place the tomatoes in plastic bags first. Pack the tomatoes tightly, and squeeze out all excess air. They may be stored at room temperature in a cool, dark place. The color, flavor, aroma, and nutritive value will deteriorate after about a year. For longer storage, well-wrapped tomatoes may be stored in the freezer.

Rehydrating Dried Tomatoes

Dried tomatoes may be rehydrated in a variety of ways. Tomatoes may be added directly to soups and stews, or may be soaked in water, wine, bouillon or vegetable juice to cover. They usually rehydrate within 1 to 2 hours. If they are soaked for more than 2 hours, or overnight, they should be refrigerated. Using boiling liquid speeds up the soaking time. The soaking liquid may be used in cooking.

Tomato Flakes and Powders

To crumble dried tomatoes, toss them into the freezer for 5 minutes. Then crush.

To produce flakes or powder from your dried tomatoes, dry them beyond the "leathery" stage to a more brittle consistency. Tomato flakes can be made by crushing the dehydrated tomatoes with a mallet, rolling pin or by crushing them in your hands.

Powders are finer than flakes and are made in a food processor or blender.

Making your own sun-dried tomatoes is very simple and certainly is much less expensive than purchasing them at the grocery store. Of course unless you live is a very hot sunny climate they are not technically going to be ?sun? dried. Instead I am going to give you instructions on drying tomatoes in your food dehydrator or oven, this method is actually easier and more consistent than actual sun-drying.

The first thing is to pick the correct tomatoes, you want small meaty tomatoes for drying. The traditional drying variety is Principe Borghese, but you can also use plum or Roma tomatoes, which are much more readily available to those that do not grow their own tomatoes or start their own plants from seed.

Next you will need to prepare your tomatoes for drying, cut the smaller fruits, such as cherry type tomatoes and the smaller Italian varieties in half. The larger tomatoes will need to be cut into ½ inch slices. Drain your tomatoes slightly on paper towels and then place on the racks of your dehydrator, leaving enough space between the pieces for the air to circulate. To dry tomatoes in your dehydrator may take from 8 to 16 hours, depending on the thickness of your slices. It may help to rotate the trays if you have more than one in the dehydrator. To oven dry, place your tomatoes by putting them in single layers on wire racks or foil lined cookie sheets. Your oven temperature should be between 140 and 150 degrees, this works well in a gas oven with a pilot light, or if using an electric oven, set temperature on warm and prop the door open slightly. Oven drying will take from 10 to 24 hours, again if need be rotate your cookie sheets or racks.

When the tomatoes are dried they should be leathery but pliable, but non-sticky. Rather in texture like a raisin. Do not over dry.

To store your tomatoes, let them cool completely, then put them in ziplock bags or glass jars with an airtight lid. They will keep this way for up to 6 months. If wanting longer storage, put them in the freezer.

To rehydrate your tomatoes if need be, soak them for 5 to 10 minutes in hot water, broth, or wine to cover.

To store your tomatoes in oil, you will first need to rehydrate your tomatoes slightly, just until plump but still chewy. Dip them in either wine or distilled vinegar, then pack them in a jar with olive oil and some herbs such as, thyme or oregano, and some sliced garlic. Allow this to sit at room temperature for 4 to 8 hours. Then place them in the refrigerator.