Make your own dehydrated dill powder to use in recipes all year long! Having your own dried dill can save you a lot of money and prevents you from needing to run to the store in the winter months!
Drying peppers is easy! Follow these step by step instructions to learn the 5 best ways: dehydrator, oven, air fryer, hanging, or air-drying.
Drying parsley is an easy way to preserve fresh parsley for storage. If you have an abundance of home grown parsley in your herb patch at the end of summer, or left over store-bought fresh parsley, try drying it and storing it for future use.
Basil is a sweet delicious herb that goes with almost any dish. Unfortunately, it only grows well in the summer season. So today I want to show you how to […]
How to dry fresh peaches in a dehydrator
Learn 4 easy, foolproof methods to dry hydrangeas perfectly without wilting and preserve their beauty for months to come.
The Cayenne peppers are everywhere! For cayenne, the best preservation method is drying, however, there are multiple ways to dry them. Check this one out!
Learn how to harvest and dry fresh Parsley using air drying to safely preserve Parsley for using later in cooking recipes.
Enjoy your hydrangea flowers all year long! Here's a simple trick for how to dry hydrangeas so they keep their colour.
If you ever needed an excuse to buy one, here's the perfect reason when you learn that drying herbs in a dehydrator will save money, time and...
Strawberries are a delicious and nutrient-packed food. However, they have a fairly short shelf life, making it hard to enjoy them out of season. If you’re trying to enjoy strawberries […]
Heavy clay soil can be frustrating. Follow this 6-step plan to improve soil so you can garden with ease and grow crops that thrive.
Knowing when to harvest garlic can be tricky. Here are tips to help you decide when the time is right to harvest garlic, plus learn how to cure and store garlic for winter.
Learn how to dry cayenne peppers in four different ways.
This air fryer zucchini recipe is the easiest way to get a delicious flavorful side dish on the table in about 10 minutes! Slice the zucchini, toss in olive oil, and season with a blend of your favorite dried herbs and Parmesan cheese and air fry! If your garden is overflowing with zucchini this summer, be sure to keep this recipe handy.
Learning how to dry fresh dill in the oven is really easy and I can't believe I haven't thought of doing it before now! I had a bunch of fresh dill in the refrigerator that
How to dry chives in the oven, plus other ways to dry herbs. Dry chives in a dehydrator or by air drying. Store dried chives in jars.
Dehydrated apples can be used in so many. You'll love them as chips for a snack or even for crafts and decorations.
Lets face it. Herbs and spices from the grocery store are ridiculously priced. Learn 4 easy ways to dry fresh rosemary and you'll never have to pay for it again!
Check out or lesson on how to dry and crush your own chili peppers. You will find out that it's super easy, and much better than store bought.
If you ever wanted to learn how to dry flowers but didn't know where to start, we have everything you need to know.
Drying tomatoes preserves many nutrients and intensifies the flavor of tomatoes. In addition to the nutritional and flavor benefits, you'll find that drying tomatoes with a dehydrator is incredibly easy. You prepare the tomato how
Do you love sun-dried tomatoes like I do, but not the price? I am a huge fan of sun-dried tomatoes and last night I decided to make them at home. I experimented with both cherry tomatoes and plum or Roma tomatoes and let me tell you, homemade are absolutely wonderful. While these are technically “oven-roasted”, they came out gorgeous, much redder and with deeper flavor than any I’ve bought in the store. Now it has spurred me to ask Mr. Wonderful to make me a covered drying rack to try to actually make them outside in the sun. Remember the post I did about the crazy cherry tomato plant I grew a few summers ago? That thing produced tomatoes clear up until Thanksgiving that year. We had scads of the sweet little treats picked every day filling up a bowl on our counter and we were running out of things to do with them. This year, tomatoes are actually growing in Oklahoma, and I am getting a head start on recipes for them as my current two plants are just now starting to produce the little candy-like tomatoes so I’d love to show you what I did last night! Before you start, I should warn you that you’ll need to plan to do these when you’re not in a hurry to go anywhere. My first pan of cherry tomatoes took roughly around 2-2 1/2 hours and the larger tomatoes can take up to 5 or 6 hours. You’ll need to pre-heat your oven to 200º and slow dry them until they’re chewy and leathery, like a raisin. This is the perfect recipe because you can actually forget about the oven for two whole hours and nothing will burn! Take your cherry tomatoes and slice them in half. Here’s a shortcut to help you slice them quicker. I also decided to try a pan of Roma tomatoes, so I sliced those as well. Make sure on the Roma’s or plum tomatoes that you remove the icky stem spot. Line a baking sheet or two with parchment paper, or if have a baking rack that fits into your baking sheets, that would be even better. Most people don’t, however, so I decided to do mine on parchment paper. Lay your cut tomatoes out in a single layer, not touching at all, and with the cut side facing up. They will shrink by about one-half when they are roasting. You will be surprised! Well, except now you won’t because I went and told you didn’t I? I did the same with my larger tomatoes. Then I sprinkled them with salt and pepper. You can also add any herb you like. I experimented with both fresh and dried herbs by putting fresh rosemary on the cherry tomatoes and dried basil on the Roma’s. And that’s it. Some recipes call for drizzling with olive oil, but it really is not necessary and many advise against it. Just pop them into the oven. Turn on the timer for two hours. That’s when I first checked my cherry tomatoes. Each oven heats differently, so you’ll have to eyeball these to see when they finish in your oven! The Roma tomatoes took WAY longer. this was after 5 hours. In fact, at 11 that night, I had to turn them off and finish them the next day. It took roughly about 7 1/2 hours for them to be just right. I think I may just stick to cherry or grape tomatoes. I prefer the cooking time AND the size of these. This was at the end of two hours, and although they were shriveling a bit, I still saw too much moisture. So I popped them back in for an additional half hour. When I checked them at that point, the moisture was gone, and they were leathery and chewy, but not crisp (don’t do crisp!). Their color had deepened to a brilliant red and they were just gorgeous…don’t you think? At this point, I allowed them to fully cool and packed them into a mason jar and drizzled a little olive oil over them. From what I’ve read, you can keep them in your refrigerator for months this way. Other options included vacuum sealing or double bagging them and squeezing as much possible air out of the bag before freezing and they will keep for up to a year (do NOT add olive oil!). Old school Italian cooks will tell you not to refrigerate them, but to make sure your mason jar is pristine and spotlessly clean, add olive oil, and keep them out in the pantry so as not to dilute the sweet and tangy flavor of the tomatoes, but I just am not sure about the safety of that so I won’t advise that way. However you decide to store them, you must make these soon! From snacking on each gloriously “bursting with tomato flavor” bite, you can either snack on them fresh out of a bag, or pluck them from their olive oil bath and use them in pasta salads, sandwiches or pasta. Try blending them in with your pasta red sauce for an added burst of depth of flavor or make the Pesto Rosso (sun-dried tomato pesto) I made yesterday. You’ll love every savory bite! How to Make Homemade Sun-Dried (Oven Dried) Tomatoes Recipe Type: Snack Author: Katie of Dishin & Dishes Prep time: 10 mins Cook time: 120 mins Total time: 2 hours 10 mins Serves: 6 Ingredients 1 large container cherry tomatoes OR 8 Roma tomatoes salt pepper fresh herbs, like thyme or rosemary olive oil (optional) Instructions Preheat oven to 200º Cut tomatoes in half and place cut side up in a single row on a baking sheet lined with parchment paper. Place pan in oven and leave it for 2-6 hours, depending on size of tomato Check cherry tomatoes at 2 hours Check larger tomatoes at 4 1/2 - 5 hours Tomatoes should be leathery and chewy when done, sort […]
