30-08-2003, 06:02 AM
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Re(2): My suggestions for storing tomatoes
writes:
Read the message about food posioning and improper preservation.
Nothing I've read has said that salt should be added to tomatoes when
drying them which is why I asked. Dehydrated tomatoes are not a source of
food poisoning, or if they are, I've certainly not heard of it and I'm
about as compulsive about food preservation and food care as a person can
be.
I dry tomatoes all the time. When they are fully dried, I vacu seal them
in bags. Per directions I have read about processing them with the skins
on (I don't peel before I slice them into thin slices), I put them in the
freezer for several days. Often, I just leave them there until they are
used.
When dried tomatoes spoil, it is because they've been allowed to partially
rehydrate and they will mold so are obviously spoiled. I would never
recommend someone dry them any way other than slicing them since
quartering or halving would not allow even and proper drying and will (as
outlined in one of my canning books) lead to spoilage. I do not add
anything to tomatoes when drying since additives would require different
care than the tomatoes alone. (I do, however, add lemon juice to canned
tomatoes per canning directions though I'd rather not. My newer canning
books, purchased in recent years, do indicate salt is optional, but the
lemon juice is necessary.)
If you have information that says salt should be added when dehydrating
tomatoes, please give your source as I certainly want to be ensure
ignorance is not making my tomatoes a potential health risk. I'm very
grateful for this group and the frank and straightforward conversations in
it. We all learn from each other.
Thank you for any info you can provide.
Glenna
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