A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Monday, September 5, 2011

Dehydrating Cherry Tomatoes and Peppers

After picking the garden clean, I had a ton of cherry tomatoes and a few varieties of peppers.  Both peppers and cherry tomatoes need no blanching before dehydrating--just cut them up and arrange on the racks.
Great for snacking and endless possibilities in cooking--
I dehydrate all I can get.
I have many uses for a jar of dehydrated mixed peppers: mild, semi-hot and in-between. 
 I just keep adding any variety I happen to have to the jar.

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