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Do you need to skin cherry tomatoes before dehydrating?

post #1 of 7
Thread Starter 
Do you need to skin cherry tomatoes before dehydrating? If not will the skin get crunchy? (I want them to be like store bought dehydrated tomatoes, the consistancy of raisins) Thanks.
post #2 of 7
In a word, "no!"

Just cut them in half along the equator, line 'em up on the racks, and go to it.

As with most things, tomatoes come out best when dried on the lowest setting you can use.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 7
Thread Starter 
Thank you. :)
post #4 of 7
To add to what KYH said: if you want them still a little moist, like raisins, just don't let them dry until they get crisp. You might need to store them in the freezer, though, since with some moisture they may be prone to mildew or mold. This is just a guess, so if anyone with more dehydrating experience has other advice, please chime in. :talk: (The ones I buy in the store have been treated with something -- sulfites? -- to prevent that; but yours are all natural, I presume.)
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #5 of 7
In theory you're right, Suzanne. But in my experience it doesn't happen.

I suspect that the natural sugars in the tomatoes, along with their acid content, act as a preservative? I've kept them at room temp for quite awhile---amounting to months---with no problems.

There is a point, also, where the tomatoes are still chewy, but below the magic 8% moisture content. The trick, I think, is to monitor the container. If condensation builds on the inside that there's too much moisture in the tomatoes, and mold is a more likely occurance.

And, as you note, it doesn't hurt anything to freeze them.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #6 of 7
I agree I don't think it is worth it to skin the little guys.
Thanks,

Nicko 
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
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post #7 of 7
Thread Starter 
Yep, mine are all natural. I read somewhere else about freezing them to so thats what I'll do. Thanks :)
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