Our tomato plants are still growing and producing, and we have far too many cherry and grape tomatoes. They are hard to can because of the skins, so we decided to try and dehydrate them. The experiment was a success. It does take almost 24 hours to dry the big ones in the Excalibur. Brad cut them in half and put them cut side up on the trays and turned it on the vegetable setting.
Once dry they are tiny and very sweet with a lot of tomato flavor, they
will make a good replacement for sun dried tomatoes in recipes and cost
us almost nothing to have. I am going to seal them up in jars with the
food saver jar sealer to add one more layer of preservation.
We are going to have to do a round of canning this weekend again we have another 10-20 lbs of regular tomatoes as well. I think I will start blanching peeling and cutting them up as soon as I have some energy today and just keep them in the fridge until we decide what to make with them this time. I am leaning toward spaghetti sauce or chili mix (no meat) this time.
Preparednesspro.com had a wonderful article on equipment for a prepping kitchen yesterday too - here is a link to that.
http://preparednesspro.com/four-must-have-items-in-your-kitchen/
Makes me want to get a pressure cooker just to try it out! We do not do grains anymore so we don't need the grain mill either. I actually had a nutrimill that I passed on to my dad for his own home grain making. I do have a canner and the food saver with the jar attachment that I love.
Oh and here is a link to a nice easy way to make almond flour for cheaper too! I think for prepping purposes we will have to grind it up and seal it already ground.
http://www.youtube.com/watch?v=7IKOXUlXHhg
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