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Food Preservation
Comments:
by Robert
on August 13, 2023 at 6:58 PM
Great instructions. Easily done. Don't have to throw out the over production. Thank you.
by Judi
on September 4, 2024 at 1:11 PM
I have dried many cherry and small grape tomatoes by the method you described in this article. They came out fine. However, I stored them in glass mason jars with oxygen absorbers and also used a device to remove O2 from the jars. They were stored at room temperature in a small bedroom we've turned into a pantry. Unfortunately, after about a year (or sooner), I noticed them turning dark. Some are now actually black. I have used them in cooking and found them to be OK. But I would like to avoid having them turn dark over time. Is there some way to prevent that? I'm having a hard time finding the answer to this question and would appreciate any help you can offer! Thank you!
Reply by Maria E Murrietta
on September 13, 2024 at 3:02 PM
Hi Judi -  
 
The tomatoes turn black due to oxidation. Realizing steps were taken to reduce to amount of oxygen in the storage jars, over time oxygen will seep into the storage container and the oxygen absorbers will “wear out”. Most dehydrated products should be consumed within a year. They can also be stored in the freezer for a longer period.  
 
So Easy to Preserve, page 348, mentions the black color due to oxidation and dried tomatoes' tendency to reabsorb moisture.  
 
Oregon Extension recommends blanching, steaming, or heating tomatoes until just heated through to prevent the blackening. This reduces enzymatic activity. Blackening can also occur more intensely with low acid varieties.  
 
I hope this is helpful. Good luck!
 
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