Re: [CH] OT -- Cherry/Pear Tomatoes
JohnT (Love2troll@kc.rr.com)
Wed, 9 Aug 2006 06:58:51 -0500
Matt,
If you have a dehydrator. Cut cherry tomatoes in half, place cut side up on
dehydrator tray, sprinkle just a very little (salty) Tony Chachere's or
Zatarain's Creole Seasoning on top and dehydrate at no higher than 125°F for
3 days or so and store in tightly capped fruit jars etc. The test for
doneness is that no condensation will form inside the capped jar. Sungold
(the only hybrid I grow) is by far my favorite variety for this.
jt
----- Original Message -----
From: Matt Evans
To: Chile Heads
Sent: Tuesday, August 08, 2006 11:34 PM
Subject: [CH] OT -- Cherry/Pear Tomatoes
Hi All --
It's funny that folks are talking a bunch about canning tonight,
because I've been thinking about posting. We just canned a mess of
chile-infused tomatoes (adult beverage of choice = Budweiser) but
still have loads (and loads) of red cherry and yellow pear tomatoes.
We have already smoked and frozen a ton of them.
We have pickled a boatload (and then some) of green ones.
We have eaten them in salads and with pan-roasted scallions
(guajillo-garlic vinaigrette).
We have given them to neighbors.
We have given them to people we don't even like.
But, we're still overwhelmed with ripe cherry and pear tomatoes.
Anyone have any good ideas for preserving these babies? We'd like
something simple since we have so many.
Thanks.
Matt
--
No virus found in this incoming message.
Checked by AVG Free Edition.
Version: 7.1.394 / Virus Database: 268.10.7/411 - Release Date: 8/7/2006