America's Test Kitchen: A Dumpster Diving Establishment to Open Near Boston: Maximus Thaler, a... »

americastestkitchen:

A Dumpster Diving Establishment to Open Near Boston: Maximus Thaler, a Tufts University student, is hoping to open an “underground restaurant and grocery store” this summer in Somerville, MA. The café, which he’s calling The Gleaners Kitchen and will run out of his apartment, will offer a menu…

thingshmmm: (via Dehydrated Tomatoes — My Own Ideas) To make your own dehydrated tomatoes: 1. De-stem your tomatoes and rinse under water to remove dirt and debris. 2. Slice your tomatoes ¼-inch thick. Try to make your slices as uniform as possible. If you’re using small tomatoes, slice them in half and place them on your rack with the sliced side facing upward. 3. Place sliced tomatoes on the dehydrator tray with plenty of room between each slice. 4. Sprinkle with salt (optional). 5. Set the temperature to around 135 degrees F, and dehydrate for 15-20 hours (check them after 10 hours, and every few hours after). Alternately, you can oven dry your tomatoes if you don’t own a food dehydrator. To store your dehydrated tomatoes, allow them to cool completely before packing into jars. Store in the refrigerator for up to 4-6 months, or in the freezer (in freezer bags) for up to a year. For more information on dehydrating fruits and vegetables, visit the National Center for Home Food Preservation website.  http://linkwithlove.typepad.com/ Dehydrated Tomatoes. I have successfully done this in the past using my oven. I used the dehydrated toms in making soups, breads & pizzas. Also, I found my kids would eat them out of the oven as a snack. You’ll be happy when Winter arrives and your have a wonderful, delicious reminder of your summer garden.

thingshmmm:

(via Dehydrated Tomatoes — My Own Ideas)

To make your own dehydrated tomatoes:

1. De-stem your tomatoes and rinse under water to remove dirt and debris.

2. Slice your tomatoes ¼-inch thick. Try to make your slices as uniform as possible. If you’re using small tomatoes, slice them in half and place them on your rack with the sliced side facing upward.

3. Place sliced tomatoes on the dehydrator tray with plenty of room between each slice.

4. Sprinkle with salt (optional).

5. Set the temperature to around 135 degrees F, and dehydrate for 15-20 hours (check them after 10 hours, and every few hours after).

Alternately, you can oven dry your tomatoes if you don’t own a food dehydrator.

To store your dehydrated tomatoes, allow them to cool completely before packing into jars. Store in the refrigerator for up to 4-6 months, or in the freezer (in freezer bags) for up to a year.

For more information on dehydrating fruits and vegetables, visit the National Center for Home Food Preservation website. 

http://linkwithlove.typepad.com/

Dehydrated Tomatoes. I have successfully done this in the past using my oven. I used the dehydrated toms in making soups, breads & pizzas. Also, I found my kids would eat them out of the oven as a snack. You’ll be happy when Winter arrives and your have a wonderful, delicious reminder of your summer garden.

(via appalachiancharm)

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