Tomato Powder – For Those Tired of Canning Already!

Ah, the harvest of tomatoes is a plentiful this year, however … Honestly, I am sick of canning tomatoes.

Too much time.  Too much work.  Too much space.

You get the point.

So I thought I would look up Do-It-Yourself sundried tomatoes, being all clever to figure something different out.  I do love sundried tomatoes but until I looked them up, I did not realize the difficulty in storing them.  Well, I don’t really want to have to freeze tons of sundried tomatoes.

As I was surfing through delicious photos of reds and yellows, recipes slowly going through the back of my mind, I saw the words:

TOMATO POWDER

how the POWDER changed my cooking life forever

These words combined have made my love of tomatoes grow beyond measure. And taste.

MR. DEHYDRATOR

Cutting up large numbers of my beautiful, organic tomatoes (courtesy of my wonderful garden this year!) in slices no more than 1/4 inch thick, sprinkle with a dash of pickling salt and now steps in Mr. Dehydrator.

The tomatoes get a really good air drying for around 12 – 20 hours.  Toss in some freshly chopped basil or oregano from my garden on top of the slices and add a punch of flavour.

MR. SPICE GRINDER

Spice grinder in one hand and the other throws a bunch of crushed, dehydrated tomato slices in.

BUZZ BUZZ BUZZ

It’s pulse grinding.  Keep at it until you have taken a peek and find the consistency you are looking for, which for me is finely ground tomato powder.

USES

2 tablespoons of concentrated tomato powder plus about 1/2 cup of water creates the most amazing tomato paste to use for sauces.

Sprinkle a small amount into your foods, depending on taste.  Use anywhere you would use tomato or sundried tomato in recipes, just make sure to taste and adjust accordingly.

ALWAYS TASTE.

It is so versatile.

THE TASTE

It totally tastes like ketchup chips minus the chip part.

STORAGE

Storage is the best part it takes up WAY less room.  I store in a mason jar with a bunch of rice at the bottom to keep the moisture out.

Hope you enjoy, let me know any recipes that you may know of that uses tomato powder.

Advertisements

Summertime Eats – Pickling Cucumbers – Easy Refrigerator Pickles

So the first harvest of my pickling cucumbers has come in.  Yay!

I decided to try growing them along with regular cukes, so that we could pickle them.  We will be canning, but later.

Now to the easy stuff.

I trellised my cucumbers this year, with old hockey nets on the ground, and it works wonderfully.

Hockey Nets for Cucumber Trellis (upper right in pic)

Giving these delicious veggies some serious support, the first cukes I’ve picked are as clean as a whistle.  Check them out:

organic pickling cucumbers

So, in order to create something easy, I’m using a friend’s quickie recipe for scrumptious refrigerator pickles.  And I cheat.  I use a microwave. (LOL)

I find about 8 medium sized cukes are good for about 1 quart of pickling liquid.

You will need:

8 pickling cucumbers (*slice lengthwise or across, your choice)

* thinner you slice, more flavour penetrates but too slim may get mushy

1/4 cup (or so, adjust!) pickling salt (I use sea salt)

1/4 cup (or so, adjust!) white sugar (try different things, like maple sugar/syrup or honey)

About 1 quart of water or so

3/4 cup white vinegar

2 cloves (or more) of garlic

1 white/red onion

Fresh Dill (or seed)

Fresh Red Chili or flake (optional)

Pickling Spices/Flavours*

* This is totally a matter of taste, however, basic pickles have dill, bay leaf, garlic, onion.

Coriander, mustard, dill seeds

Black Peppercorns (or multi-coloured!)

Bay leaves

For some yummy notes:

Cloves (minimum)

Allspice (dash)

Place your cut cukes, along with some minced garlic (I usually mince one clove and slice into quarters, the other) and onion (I cut in 3) into your refrigerator container.  I use a large glass bowl and not jar because these goodies disappear so very quickly.

Now I boil the pickling liquid in a glass bowl in my microwave.  Boiling in anything less than stainless steel, apparently is a no-no because it changes the chemical composition of the pickling liquid.  I am still learning, canning is my next mission.

So, put water, pickling flavours, vinegar, sugar and salt into a large glass microwaveable bowl and let the mixture come to a boil.  I usually let it boil for about 30 seconds longer than when it started.  Take it out and mix the liquid to dissolve the sugar and salt.  Microwave for another 30 – 60 seconds.

Pour over cucumber-garlic-onion in the glass bowl.  I do not boil the garlic or the onion in the pickling liquid as you will find the flavour turns bitter and unpleasant.  Let the hot liquid basically blanche the yummy concoction (the onion is so good too!).

Let it cool down and after it’s no longer warm, place into the refrigerator. Plastic wrap the top.

Give them about 24 hours before you eat.  But at our house, only a few hours in the frig and literally minutes until they are gone.

Hope you enjoy and please, adjust the flavourings to your own style.  Don’t be afraid to try something new.

I am thinking about making a chinese-style flavouring, using ginger, garlic & sesame oil next.

Refrigerator Pickles