Quoted By:
I'd prefer to have a full dehydrator load, but I really need some new gloves before I try cutting up the hot peppers. I'm currently dehydrating the last crop of yellow pear tomatoes I think. There may be a few more on the vines that need ripening, but they are mostly done. The purple tomatillos are completely done for the year. There's still a fair amount of Cherokee tomatoes left on the vines, but they rot before getting ripe due to the weather. The nights are really cold and condensation, fog, and rain pools up in their top and that's the end of them. The red Italian pear tomatoes are still producing a little it, but are mostly just ripening what was already grown.
Next year I want to do even more dehydrating. I'll probably just dehydrate all the yellow pear tomatoes. That really seems to be the best and tastiest method of preservation. The same goes for the tomatillos. Both are okay for salsa, but I can't eat that much salsa, and I don't like it canned all that much. Dehydrating them and using them over winter in soups is where they really shine.
I'm hoping this run in the dehydrator will be done by Tuesday. There's lots of rain right now and humidity is in the 90% range. That makes for slow dehydration. I can't get it cracker-crisp in this weather. Tuesday, I plan to dehydrate an entire load of pumpkin cubes.
