"Mary Fisher" wrote in message
t...


No recipe! I have a dehydrator. It's very useful for dealing with gluts or
very cheap bargains of, say, mushrooms, grapes, onions. There's a high
input of my energy in cutting apples, onions etc. but it saves my energy
in preparation later. Perhaps the greatest advantage is that the results
take up very little room and no further energy to preserve them (as there
is with freezing). Don't get me wrong, freezing is great for some things
and we have two large ones, mostly for meat, fish and bread.

I cut tomatoes in half and put them on the trays, switch on and keep
checking. When they've reached the leathery stage I remove them, cool them
them either put them into containers or in jars with olive oil.

It's how most 'sun-dried' tomatoes are processed, no matter how much guff
is said about their being spread on sun-soaked terraces. there's nothing
magic ab out using the sun, except that it's free and doesn't have a
carbon footprint - which of course is desirable. The tomato drying season
in Yorkshire doesn't coincide with sun though ...


Ah !

I would also need a machine here in Cheshire for the same reason.
Thanks for the explanation anyway.

Regards
Pete
www.thecanalshop.com