I used to be afraid to admit that I hate canning. But, there, I said it.

The funny thing? Once I admitted my adversion to canning, that lead me into learning about dehydrating tomatoes. And then I started making tomato powder. Game changer.

It used to be a far-fetched dream of mine to not buy pasta sauce at the store anymore. It’s now been a full-blown reality for years.

So join me on the dehydrating side–there’s a ton less dishes and sweaty days spent slaving over hot stoves.

Should I dehydrate or can my tomatoes?

I should clarify. If you, somehow, just LOVE canning and want to can your tomatoes, I’m not here to tell you to stop canning. Ahem. I’m just here to tell you that dehydrating is objectively better, ha.

Canning tomatoes vs. dehydrating:

Canning tomatoes can be more convenient depending on how you look at it. It is really nice to just pop open a jar of tomatoes or pasta sauce and have that be the extent of your work when you’re cooking. Just heat your sauce and go.

Sometimes canning is also preferred because you’re less limited in how much you can make at a time. Especially if you have more than one canner, you can whip up really large batches of tomatoes and/or sauce to can, whereas if you’re dehydrating you are limited in how much you can preserve in one batch, then you’ll have to wait until one batch is dry before starting the next.

Dehydrating tomatoes vs. canning:

On the other hand, canning requires more preparation and equipment than dehydrating does. More than once I’ve gotten halfway through a canning project before realizing I didn’t have enough lids or ingredients to finish the batch. With dehydrating, you literally just need your dehydrator and you’re always good to go.

Dehydrating also allows you to work in batches, which can be a good thing. Last summer I got into a really soothing rhythm of starting a batch of tomatoes in the dehydrator before bed, checking them in the morning, and letting them run into the late morning until they were done. It’s refreshing to not have to cram all my preserving into a few huge, long, sweaty days.

Why dehydrate tomatoes instead of canning?

There are tons of upsides to dehydrating tomatoes, making dehydrating preferable to canning:

1. You avoid huge, messy, sweaty canning days laboring in a hot kitchen. To me, dehydrating is calmer than canning, requires a lot less focus and time, and is just more enjoyable in general.
2. Dehydrated tomatoes take less space to store than canned ones do. I stored all my tomatoes for the entire year in TWO flats worth of jars. If I had canned all those tomatoes, it would probably have taken up an entire shelf (or more) in my root cellar. Instead, I dehydrated them and saved a ton of space.
3. Tomatoes that are dehydrated preserve more nutrients than canned. All the processing, heating, and boiling involved in canning tomatoes leads to more nutrient loss. Dehydrating at low temperatures simply requires cutting whole tomatoes and removing their moisture in a dehydrator. In fact, according to this chart, canned foods can loose up to 80% of their nutrients, while dehydrated foods never loose more than 5%.
4. Using dehydrated tomato slices and powders is just so convenient. I store a jar of tomato powder in my pantry at all times, and when I need some pasta sauce I simply mix the exact amount I need by mixing hot water into my tomato powder. So simple, so easy, and there’s less waste because I can make exactly how much sauce I need, versus having to open a whole jar.
5. Dehydrating has a lower risk of spoilage (since the food has virtually no moisture in it), and is considered easier and safer than canning for beginners.

How to dehydrate tomatoes 101

There are several different ways to dehydrate tomatoes. My two favorites are to dehydrate tomato slices, and dehydrate tomato “leather” to turn into powder.

I love using the slices (rehydrated) on top of pizza, in soups/stews, and on top of salads. The tomato leather-turned-powder gets used as pasta sauce, tomato paste, and even tomato soup. It can get jazzed up or left plain, made as thick/thin as you need, and can even be used as a thickener for gravy. 

To dehydrate tomato slices:

If you mind skins on your tomato slices, you’ll want to start by peeling your tomatoes. If not, just leave the skins on.

1. Wash and ore your tomatoes, then set the aside. Make sure you don’t prep more than you can fit into your dehydrator in a load.
2. Slice your tomatoes as thin as you can (to reduce drying time), but most importantly make sure your slices are as uniform as they can be.
3. Place your slices either directly on your dehydrator trays, or onto silicone liners, depending on your machine. I find they dry faster directly on the trays, but they also stick more, which is why the liners are helpful. Make sure the slices are single layer and not overlapping.
4. Dehydrate your tomato slices at 135 degrees for anywhere from 6-12 hours, depending on how thick/thin your slices are. Flipping your tomato slices halfway through will significantly reduces your drying time and help them dry more evenly.
5. Check your tomatoes frequently to check for dryness. Fully dehydrated tomatoes should feel dry and leathery, slightly crispy. If they’re turning a dark color or overly crispy they might be overdone. If they’re soft or still feel moist at all, they’re not done yet.
6. Make sure your tomatoes are completely cool before sealing in an airtight container. Any heat left in the tomatoes can lead to moisture building up, which can allow them to go bad.
7. Condition your tomatoes for about a week by vigorously shaking them every day. I like to use a half gallon jar for this, filling it only 1/2-3/4 full to allow room for shaking. Conditioning is a really important step in the dehydrating process, so don’t skip this step. Almost 100% of the time when I hear of someone being discouraged with their dehydrated food, it’s because they didn’t condition it properly after dehydrating. See more about conditioning below.
8. Store your dehydrated tomato slices in an airtight container indefinitely. Especially if you’re planning on storing them super long-term, check them every so often to make sure there’s no signs of moisture or mildew.

To dehydrate tomato leather/powder:

Dehydrated tomato slices are great, but my absolute favorite (and easiest) way to dehydrate tomatoes is to turn them into a tomato leather, then blend that leather into a powder. It completely eliminates the slicing step! The only caveat to this method is that you do need to have some form of liners for your dehydrator, or else the tomato puree will just run right through your trays. You can try using parchment paper instead of “real” liners, but it sometimes rips/leaks.

1. Dump all your washed and cored tomatoes into a blender. (Don’t tell the experts, but I will even leave my cores in…)
2. Blend those into a liquid-y tomato smoothie (my daughter has been known to call it “vomit” because it… well… does have a resemblance, even more so depending on what kinds/colors of tomatoes you’re using… I grow a lot of yellow and orange tomato varieties).
3. Carefully pour your tomato puree onto your lined dehydrator trays and spread it out with a spatula. DON’T pour more puree than will fit on your trays. You’ll want to leave about 1/2-1 inch of space around the edges of your trays to allow it to spread and settle a bit without leaking off the trays.
4. Dehydrate at 135 degrees for 8-12 hours. You’ll know they’re done when the tomato “leather” breaks into pieces when you try to break it in half, rather than bending.
5. Once your tomato leather is all dry, stuff the cooled leather into a DRY blender (again) to blend it into a powder.
6. Condition your tomato powder in the oven. Don’t skip this step or you’ll have a tomato brick in a few months. Preheat your oven to 150 degrees and TURN IT OFF. Place your powder on parchment paper, on a cookie tray, and place the tray in the turned off oven for ½ an

   hour.

7. Store your tomato powder in airtight jars or containers until you want to use it. If you want my exact recipe for turning your (plain) tomato powder into ready-to-use pasta sauce powder (just add water!), see this recipe.

Why condition dehydrated tomatoes?

Conditioning dehydrated food is a super important step of the process. 9 times out of 10 when I get a message about someone being discouraged dehydrating, it’s because they were never told to condition their food.

Conditioning is essentially just shaking your dehydrated food at least once a day for about a week. After that week, your food should be good to go.

Shaking your dehydrated tomatoes allows you to check them for any moisture and quickly see and remove any parts that aren’t 100% dry. It also helps prevent your tomato slices from sticking together, preventing you from having one large, sticky ball of sorta-dehydrated tomatoes. If, during the conditioning process, you do find some sticky, not fully-dry tomato slices, just stick those ones back into your dehydrator until they’re fully dry.

Conditioning tomato powder makes sure than any heat/moisture caused from re-blending the tomato leather into powder is removed. And it keeps you from having any large clumps in your powder.

What types of tomatoes are best for dehydrating?

For a full list (with more details) of my favorite tomatoes for dehydrating, see this list.

While literally any tomatoes can be dehydrated very easily, these are some of my favorites. If they made this list, it’s because they’re easy to slice, not too watery so they take forever to dehydrate, and taste good re-hydrated. This is by no means an exhaustive list (obviously), but just the varieties I’ve grown that I’ve found be be extra good for dehydrating.

If you’re making tomato leather/powder, the variety doesn’t matter much. This list (in descending order, with my favorite first) is more for dehydrating slices than leather. I even throw any extra cherry tomatoes I have lying around into the mix when I’m making tomato leather.

• Golden Queen
• Blue Beauty
• German Pink
• Black Cherry tomatoes (sliced)
• Hillbilly

How to use dehydrated tomatoes

I’ve gotten so used to using dehydrated tomatoes and tomato powder that I forget it isn’t normal for everyone. There are a million ways to use dehydrated tomatoes, and I’ll share a few of my favorites, but the list is really endless.

1. Use dehydrated tomato powder as a natural thickener in gravy, soups, stews. It’s better for you than cornstarch, and works like magic.
2. Re-hydrate tomato slices to use as a pizza topping, or on salads or sandwiches. 
3. Enjoy dehydrated tomatoes as they are for a snack. You’ve heard of snacking on dehydrated fruits, why not tomatoes?
4. Make pasta sauce with dehydrated tomatoes/powder. This is my #1 favorite way to use dehydrated tomatoes, since we LOVE a good red sauce–spaghetti, lasagna, with meatballs, you name it. Find my full recipe for pasta sauce made with dehydrated tomato powder here.
5. Add dehydrated tomatoes to soups, stews, crockpot meals, and literally anything calling for diced or canned tomatoes. Just re-hydrate your tomato slices, chop them up if needed, and you’re golden.
6. Sprinkle tomato powder on eggs or popcorn for pizza goldfish vibes.
7. Add dehydrated tomato pieces straight into bread dough for sundried tomato flavor.

Print

Dehydrating tomatoes

Equipment

• dehydrator
• Blender (if making leather/powder)

Ingredients

• Ripe, garden-fresh tomatoes

Instructions

For making dehydrated tomato slices:

• Wash and core your tomatoes, then set them aside. Make sure you don't prep more than you can fit into your dehydrator in one load.
• Slice your tomatoes as thin as you can (to reduce drying time), but most importantly make sure your slices are as uniform as they can be.
• Place your slices either directly on your dehydrator trays, or onto silicone liners, depending on your machine. I find they dry faster directly on the trays, but they also stick more, which is why the liners are helpful. Make sure the slices are single layer and not overlapping.
• Dehydrate your tomato slices at 135 degrees for anywhere from 6-12 hours, depending on how thick/thin your slices are. Flipping your tomato slices halfway through will significantly reduces your drying time and help them dry more evenly.
• Check your tomatoes frequently to check for dryness. Fully dehydrated tomatoes should feel dry and leathery, slightly crispy. If they're turning a dark color or overly crispy they might be overdone. If they're soft or still feel moist at all, they're not done yet.
• Make sure your tomatoes are completely cool before sealing in an airtight container. Any heat left in the tomatoes can lead to moisture building up, which can allow them to go bad.
• Condition your tomatoes for about a week by vigorously shaking them every day. I like to use a half gallon jar for this, filling it only 1/2-3/4 full to allow room for shaking. Conditioning is a really important step in the dehydrating process, so don't skip this step. Almost 100% of the time when I hear of someone being discouraged with their dehydrated food, it's because they didn't condition it properly after dehydrating. See more about conditioning below.
• Store your dehydrated tomato slices in an airtight container indefinitely. Especially if you're planning on storing them super long-term, check them every so often to make sure there's no signs of moisture or mildew.

For making dehydrated tomato leather/powder:

• Dump all your washed and cored tomatoes into a blender. (Don't tell the experts, but I will even leave my cores in...)
• Blend those into a liquid-y tomato smoothie (my daughter has been known to call it "vomit" because it... well... does have a resemblance, even more so depending on what kinds/colors of tomatoes you're using... I grow a lot of yellow and orange tomato varieties).
• Carefully pour your tomato puree onto your lined dehydrator trays and spread it out with a spatula. DON'T pour more puree than will fit on your trays. You'll want to leave about 1/2-1 inch of space around the edges of your trays to allow it to spread and settle a bit without leaking off the trays.
• Dehydrate at 135 degrees for 8-12 hours. You'll know they're done when the tomato "leather" breaks into pieces when you try to break it in half, rather than bending.
• Once your tomato leather is all dry, stuff the cooled leather into a DRY blender (again) to blend it into a powder.
• Condition your tomato powder in the oven. Don't skip this step or you'll have a tomato brick in a few months. Preheat your oven to 150 degrees and TURN IT OFF. Place your powder on parchment paper, on a cookie tray, and place the tray in the turned off oven for ½ an hour.
• Store your tomato powder in airtight jars or containers until you want to use it. If you want my exact recipe for turning your (plain) tomato powder into ready-to-use pasta sauce powder (just add water!), see this recipe.

More like dehydrating tomatoes 101:

• How to ferment cherry tomatoes
• Make homemade pasta sauce without canning
• Dehydrated dandelion flowers… how & why
• Check out Dehydrating Academy & use code “soulyrested” for a discount!

The post Dehydrating tomatoes 101 first appeared on Souly Rested.

I’ve been doing this for many years, using tomatoes that I sliced, and then dehydrated, and then powdered and added seasoning. More about that dehydrated tomato powder here.

Then I discovered the hack that rocked my world. Seriously.

Make homemade pasta sauce without canning

I’ll just say it. I hate canning.

But I reserve a special disdain for canning pasta sauce. I hate slaving over a large boiling pot of tomatoes aaaall day. Man those tomatoes take forevah to boil down.

But, I’ll be honest, it also takes a lot of time to thinly slice a counter-full of tomatoes and line the slices up on dehydrator trays. So, while meticulously slicing hundreds of tomatoes beat out canning them, it was still time-consuming.

Then it rocked my world when Kayla asked me a question this summer…

She had seen me dehydrate strawberries over the years, watching me run the berries thought my blender and dehydrate the liquified berries. So she–very wisely–asked “why couldn’t you puree the tomatoes instead of slicing them?”

Can you dehydrate pureed tomatoes?

Kayla’s simple question rocked my world… not to mention freed up many hours of my time this summer. I tried it hesitantly, but it worked beautifully. I’ve never looked back, and I’ve never again stood at the counter slicing dozens of tomatoes super thin.

To puree your tomatoes before dehydrating them, simply wash them and remove any stems and cut off any bad spots. Then toss them, as whole tomatoes (no need to cut them at all) into your blender. If you have a vacuum sealed blender like mine, you’ll have the most nutritious tomato sauce possible, since zero nutrients will be lost by the agitation of the blender.

Then pour your pureed tomatoes onto your dehydrator trays, lined with a dehydrator tray mat. The first time I did this I thought for sure the pureed tomatoes would slide right off the tray, but as long as you control your pour, your trays will hold it just fine.

Dehydrate your pureed tomatoes at 125 overnight or until crisp and peelable. This is the dehydrator I will use most often. (Code SOULYRESTED saves $$)

What tomatoes make the best pasta sauce?

I grew 92 tomato plants this summer, more than a dozen varieties, and with this method of making tomato sauce I can tell you that genuinely every variety of tomato works well. If you’re boiling your tomatoes to can them, you want to stick with a few specific varieties so they boil down faster for you, but this method of dehydrating pureed tomatoes opens the door to using genuinely ANY tomato varieties that you’d like.

Because I love a gorgeous tossed salad and homemade pico de gallo, I love to grow ALL colors of tomatoes.

This does mean that my powder and resulting pasta sauce will sometimes be an unusual color… and my tomato puree is often an odd yellowy orange color… but wow, it tastes delicious.

Are cherry tomatoes good for dehydrating?

Typically I’m not a huge fan of dehydrating cherry tomatoes. Only because they take f-o-r-e-v-e-r to dehydrate, even if you’re cutting them in half before placing them in the dehydrator. 

But if you’re pureeing them first, then dehydrating them as a “sheet” of pureed tomatoes, cherry tomatoes work great for dehydrating into tomato sauce.

How do you use dehydrated tomato powder?

Before sharing my recipe for tomato sauce, I want to point out the straight up dehydrated tomato powder is amazing. I will always keep some of my tomato powder plain so I can use it in other ways, not just for making tomato sauce.

10 ways to us dehydrated tomato powder:

1. sprinkle on scrambled eggs
2. add to homemade broth
3. use it to thicken up a soup
4. thicken up gravy
5. make a V-8 kind of kombucha
6. add it to a salad dressing
7. include some in your homemade lazagna noodles
8. sprinkle it on your soup when serving, like this squash soup
9. make tomato-flavored homemade tortillas
10. sprinkle it on your veggies before serving, like garlic pepper Brussels sprouts

Dehydrated pasta sauce

INGREDIENTS

1 cup dehydrated tomato powder learn how here

1 tsp dehydrated pepper powder

1/2 tsp dried basil

2 tsp oregano

1 tsp salt

4 tsp coconut sugar 

1 tsp onion powder

DIRECTIONS

Mix all ingredients well.

Spoon into a container with an air-tight seal and keep for up to 1-2 years.

To make sauce, use 1 part tomato mix with 2-4 parts water (less for paste, more for sauce).

Notes on using your dehydrated pasta sauce

• I will use 3-4 TB of the powder mix to make enough sauce for one pizza.
• And 3 TB of the powder for one plate of pasta.
• 12 TB of the powder makes 3 cups, or about the amount of sauce in a jar you purchase at the store.
• I shared an alternative recipe here: Pasta sauce with dehydrated tomatoes

Print

Tomato sauce without canning

Ingredients

• 1 cup dehydrated tomato powder
• 1 tsp dehydrated pepper powder
• 1/2 tsp dried basil
• 2 tsp oregano
• 1 tsp salt
• 4 tsp coconut sugar
• 1 tsp onion powder

Instructions

• Mix all ingredients well.
• Spoon into a container with an air-tight seal and keep for up to 1-2 years.
• To make sauce, use 1 part tomato mix with 2-4 parts water (less for paste, more for sauce).

Notes

• I will use 3-4 TB of the powder mix to make enough sauce for one pizza.
• And 3 TB of the powder for one plate of pasta.
• 12 TB of the powder makes 3 cups, or about the amount of sauce in a jar you purchase at the store.
• Learn how to make tomato powder here: How to make dehydrated powder
• I shared an alternative recipe here: Pasta sauce with dehydrated tomatoes

The post Make homemade pasta sauce without canning first appeared on Souly Rested.

Choosing a Dehydrator

Can you add more trays to a dehydrator?

What do I need to know when buying a dehydrator?

Aside from answering the above questions, and understanding a dehydrator’s air flow, heating elements, and overall size and capacity, seek out reviews and (even better) personal testimonies of friends of friends who have dehydrators. All of this information, combined, will be tremendously helpful as you choose a dehydrator.

What features should you look for in a food dehydrator?

The answer to this question varies, depending on what features are most important to you. Go through the above questions and prioritize what’s most important to you and then you’ll know what features you should look for to find the best dehydrator for your family.

What is the best first time dehydrator?

I’m asked this often. I usually assume this question is asking “what dehydrator is a good value for a decent machine that works well?” In that case I recommend, without hesitation, that you consider the Nutrimill dehydrator. It packs a powerful punch for its price range. BONUS: use code SOULYRESTED and save even more!

BUT if your question means “what dehydrator is the best investment, that offers the most power and bells and whistles, so I won’t possibly want to upgrade in a few years?” then I’d recommend going for the gold, which, in my opinion, is the Tribest dehydrator that I own.

Is a square or round dehydrator better?

I personally am not a huge fan of using a dehydrator that has a hole in the middle of every tray (aka the round dehydrators), since it reduces your drying space dramatically on every tray. But the real reason to not want this type of model is the inefficiency of it. The heating elements are located on the bottom of these stackable units and the air blows up through the center, which by nature distributes the air unevenly.

Unless you’re considering the hybrid Nutrimill dehydrator… It has a unique system that distributes air evenly across every tray. It’s not perfectly uniform, like the higher-end cabinet units (like this one), and you may still occationally want to “babysit” your food a little and change up the location of your trays in the stack, but it’s much more effective than the cheap circular, plastic units. Never waste your time or dime on those units. They will make you hate dehydrating and waste your food with poor results. At least that’s been my personal experience.

What temperature should a dehydrator be set at?

The temperature you set your dehydrator is dependent on what food you’re drying, but ideally, you want to purchase a dehydrator that can dry food in the temperature range of 95 to 160 degrees F.

After choosing a dehydrator:

• How to make pasta sauce with dehydrated tomato powder
• Homemade strawberry fruit roll ups
• Dehydrated dandelion flowers… how & why
• The doors of Dehydrating Academy are open — save with code SOULYRESTED

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Find out why SoulyRested was considered to be One of the Top Homesteading Blogs.

Glance at my Resource Page if you’d like to get a glimpse of all the supplies I use and recommend for everything from gardening, to homeschooling, to chicken care, to nature journaling, to maple syrup making.

And be sure to Download my FREE Pantry Checklist and all the discounts on the best ingredients

I’d love to connect!

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The post Ultimate guide to choosing a dehydrator first appeared on Souly Rested.

First of all I spent many weeks researching this, even talking to the owner of a raw dog food company. (Catch the fun conversation on Episode 7 of Season 3 on my podcast: Simple Doesn’t Mean Easy.) 

Are dehydrated chicken feet good for dogs?

I learned that chicken feet are high in glucosamine, which I had been buying for him in pill form for years to help with his hip pain. As I’m working at incorporating more real food, and not as worried about convenience, with my own diet, I was intrigued that I could treat Bixby daily with something he would long for, and look forward to, and also feed him real, whole food instead of making him take a pill.

Are dehydrated chicken feet safe?

Even after the days of dehydrating (yes, warning, it’s not fast), and being assured by experts that chicken feet would be really GOOD for Bixby, I was kinda terrified giving him his first one. I watched every one of his happy crunches and bites closely, worried he would choke.

I quickly learned my fears were unfounded. He not only did GREAT with his first chicken foot, they immediately became his favorite treat ever, still today, years later.

In the beginning, I did cut off all the toenails before dehydrating the feet, using my gardening sheers. Some folks say this is imperative but Bixby has been eating the feet with the nails ever since that first batch, with no problem. But if your dog is small, not-so-healthy, or you’re just not so sure (as I wasn’t), feel free to remove the nails. It only takes a minute if you have good sheers.

How long does it take to dehydrate chicken feet in a dehydrator?

It takes about 48 hours for chicken feet to be “done” in the dehydrator.

I did defrost bags of frozen feet, from our last meat bird dispatch, to make my first batch, and they may have been slightly frozen still which would have added to the time of course.

You’ll know your feet are “done” and ready for storage when they have no flexibility or juiciness in the padded parts and the skin. They will be very hard and dry. Once they’re all dry, take the chicken feet out of your dehydrator and let them cool completely.

At what temperature do you dehydrate chicken feet?

You want to dehydrate your chicken feet at 150 F for roughly 48 hrs. I can fit 2 dozen feet in my dehydrator,  using only every other tray, since the feet are so thick.

How long do dehydrated chicken feet last?

1. I love these chicken feet from my favorite raw food company who also offer many other amazing functional treats.
2. And these chicken feet are great. I will often toss on an extra bag of feet when I’m ordering Bixby’s dog food from here, so I reach the free-shipping level.

How to Dehydrate Chicken Feet

1. Wash feet
2. Clip nails (or remove them all together) with garden sheers, if you prefer. (optional)
3. Line dehydrator trays with feet.
4. Run dehydrator at 150 degrees for roughly 48 hours.
5. Remove feet when they are hard and dry and there is no flexibility or juiciness in the padded parts or the skin.
6. Let feet thoroughly cool well/air dry.
7. Store in glass jars with sealed lids or mylar bags or storage buckets.

More of Bixby’s Favorites

More Details About Pets on the Homestead:

Training your dog to be chicken friendly

When your dog gets sprayed by a skunk 

Lies the pet food industry is feeding us (podcast)

5 things you need to know about raising barn kittens

Dog training & great dog products

Who teaches us more than he teaches the beasts of the earth and makes us wiser than the birds in the sky? Job 35:11

Pin this for later!

Click on the image below to pin this post.

Find out why SoulyRested was considered to be one of the One of the Top Homesteading Blogs.

Glance at my Resource Page if you’d like to get a glimpse of all the supplies I use and recommend for everything from gardening, to homeschooling, to chicken care, to nature journaling, to maple syrup making.

I’d love to connect!

To find me in some other neck of the woods, just click any (or every!) icon below:

The post How to dehydrate chicken feet first appeared on Souly Rested.

Read on to find out how and why I dehydrate dandelion blooms.

13 ways to use dandelions

First, let me share with you lots of great uses for this amazing “weed.” Listen in to episode 107 on the Simple Doesn’t Mean Easy podcast or watch:

Are dehydrated dandelion flowers good for you?

I would have zero motivation to dehydrate dandelion flowers if they weren’t good for me to eat. They offer powerful antioxidants, as most plants do, and they’re a surprisingly good source of vitamins C, A, and K and beta-carotene, iron, zinc, and potassium.

In fact, a small cup of dandelion tea (more about that below) has over half of the amount of potassium you’ll get from eating a banana. Not bad, right?

They’re also a source of lecithin. Lecithin are fats that are essential to the cells in our bodies that help maintain our brain functions and may even help prevent Alzheimer’s. You find lecithin in many foods, like soybeans and egg yolks, but most folks don’t know you can go pick some lecithin in your backyard, in the form of a bright yellow weed, every spring and summer.

So you can dry dandelion blooms and reap these benefits all year round because dehydrating maintains every bit of nutrients in the food.

So yes, dehydrated dandelions are good for you.

What do dehydrated dandelion flowers taste like?

Dandelion flowers have mild, vaguely sweet flavor with a light bitter tone.

How to forage dandelions…

The important thing to know when you’re foraging for dandelion blooms is that you really want to know that the location where they are growing has not been treated with any pesticides. I have enough right in my own backyard, so I have assurance that mine are chemical-free.

You also might want to only forage young blooms. Older, almost spent flowers will sometimes explode in your dehydrator.

And, finally, you might want to dig up the dandelion roots as well, while you’re foraging, if you’d like to make my favorite tea that tastes a little like coffee.

What is the best way to dry dandelion flowers?

You can let your dandelion blooms simply air dry, but depending on your climate, if you have any humidity on the weeks you’re trying to accomplish this you might, sadly, fail.

You can also use a standard oven, set as low as it can go and with the door propped open, but this is often still a little too warm for the flowers and nutrients are lost, not to mention the dollars lost on electricity cost.

But a dehydrator is super efficient and cost effective. I can line the stainless steel trays in my dehydrator with loads of dandelion blooms and they’re dehydrated in no time.

NOTE: Dandelion blooms turn to seed in no time flat, so when you see a great “crop” for picking, don’t wait! Collect the flowers in the morning, as soon as the dew has dried on them, for best results.

How to dehydrate dandelion flowers

Remove the blooms from the stems and roots (those can also be dehydrated though!). Line dehydrator trays with blooms and turn dehydrator to 95 degrees.

NOTE: If your blooms “explode” in the dehydrator that means you picked them too old. Young dandelion blooms will preserve the best.

How can I use dried dandelion flowers?

Make dandelion syrup and use it to sweeten anything you’d like

Steep a few dried dandelion flowers in iced tea or lemonade

Add them to any cup of hot tea

Toss a few on a tossed salad

Add about ½ cup dandelion petals (green parts removed) to your favorite cookie recipe

Add dried dandelion flowers to omelettes

Break them up and add to pancake batter or waffles

What is the best dehydrator?

I have tried many different dehydrators over the years, trying to save money with lower priced ones. I’ve also dehydrated many herbs by hanging them to air dry and many veggies by spreading them out on baking trays on the dashboard of my car on a hot sunny day.

While there are many ways to dehydrate without fancy equipment, and many lower priced dehydrating machines on the market that are fine, I can tell you I will never go back to any other way now that I have found the top echelon of dehydrators.

Bonuses? It has such a large capacity (yet a small enough footprint to stay in my kitchen all season long) that I save lots of energy. I have to run 4 loads in a cheap dehydrator to equal just one in the Tribest.

This is my dehydrator and I whole heartedly recommend it to anyone who asks.

It is an investment, but the way it churns out high-quality food for my family on a regular basis, and the high-quality parts and stainless steel trays, make it very worth the investment for me. Plus, it’s paid for itself many times over.

Listen in to More About my Dehydrator

Consider how the wild flowers grow. They do not labor or spin. Yet I tell you, not even Solomon in all his splendor was dressed like one of these.  If that is how God clothes the grass of the field, which is here today, and tomorrow is thrown into the fire, how much more will he clothe you—you of little faith! Luke 12: 27-28

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The post Dehydrated Dandelion Flowers… how & why first appeared on Souly Rested.

Are Homemade Fruit Roll Ups a Thing?

Are Fruit Roll Ups Good for You?

• Blue 1
• Red 40
• Yellow 5
•  Yellow 6
• “natural flavoring”

Is This a Good Way to Preserve Strawberries?

After a few wonderful hours of picking (and eating) fresh strawberries, I pureed 1 tray full of berries this way.  (I’m talking those long rectangular berry trays they give you at the strawberry far, for picking, pictured above)

Because I want to preserve all the nutrients in the fresh-picked berries, I invested years ago in this vacuum blender. It’s not cheap, but quickly paid for itself, with all the smoothies, shakes, peanut butter, and dehydrated powders I make it in. I love knowing that these are all as high-powered in antioxidants as possible.

When you remove the oxygen before blending, you preserve the fragile enzymes that feed your body. And, bonus, I’ve never owned a blender that makes things so wonderfully smooth. Vacuum blending helps you create silky smooth results because there’s no more separation of the items you’re blending.

But, you can truly use any old blender at all. They’ll all make fruit roll ups that are 1000x superior to the processed and packaged ones.

Is it Easy to Make Homemade Fruit Roll Ups?

The best part of this amazing snack is how easy it is to make. If you’re using organic, clean berries, you can simply toss the entire berry–leaves, stems, and all–right into your blender. Seriously, no need to hull those berries. You’re welcome.

So once I blended up all those berries that filled that picking tray, I was left with more berry juice than would fit in my dehydrator, and my dehydrator is surprisingly roomy for it’s small footprint on my kitchen counter… it has 11 large trays (I love it cause it saves me so much time and electricity, filling it up once with most things I’m drying and being done.)

After filling my 11 trays, I had roughly 6-7 cups left over. which I put that in 1/2 gallon mason jar in fridge until I was ready to dry those separately, in the next round.

Six hours in the dehydrator and you have shear, amazing homemade fruit roll ups. With zero food coloring. Zero chemicals. Only strawberries. Now if your kids don’t think you have super powers now, well, you need to make sure they realize it.

Homemade Fruit Roll Ups

Use fresh, organic, clean strawberries for the best results. You won’t believe how easy this is…

1. Fill blender with whole strawberries (leaves, stems and all).
2. Puree until smooth.
3. Smooth out puree (removing any fruit chunks that may remain) on sheets like these on you dehydrator trays. (See notes.)
4. Dehydrate at 125 degrees for 5-6 hours.

Notes about Making Homemade Fruit Roll Ups

• For my dehydrator, Roughly one cup of berry juice fills one tray. (To be exact, 7 cups of puree fills 6 trays.)
• If you don’t have special tray liners, I’m told you can use parchment paper. I’m not overly confident of this, so please let me know your results if you try!

Making Strawberry Powder from Fruit Roll Ups

If you want to turn your roll ups into dehydrated powder, simply pulse the roll ups into powder in your blender (I highly recommend this vacuum blender). My 1 large tray of strawberries yielded 15 leather sheets, which then yielded 11.5 oz of powder (or 2 pint jars, both 3/4 full).

Go here for more details: How to Make Powder out of Dehydrated Foods.

How to Use Dehydrated Powder Made from Fruit Roll Ups?

Honestly I bet you can think of soooo many ways to use this powder but here are my favorite places to sprinkle my strawberry powder:

• oatmeal
• yogurt
• cakes
• icing
• biscuits

Yep. You Have a New Super Power.

Why & How I Mill My Own Fresh Flour

Delicious Strawberry Pie

Tools I Wouldn’t Want to be Without in my Farmhouse Kitchen

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“He satisfies the thirsty and fills the hungry with good things.” Psalm 107:9

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Find out why SoulyRested was considered to be one of the Top 20 Must-Read Homesteading Blogs of 2018 and then one of the Top Homesteading Blogs of 2021 as well.

Glance at my Resource Page if you’d like to get a glimpse of all the supplies I use and recommend for everything from gardening, to homeschooling, to chicken care, to nature journaling, to maple syrup making.

 

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To find me in some other neck of the woods, just click any (or every!) icon below:

The post Homemade Strawberry Fruit Roll Ups first appeared on Souly Rested.

Family pizza night

How to make powder from dehydrated tomatoes

You can actually make powders from many different dehydrated veggies. But dehydrated tomato powder is my favorite, with pepper coming in a close second. I broke down how to make powders from dehydrated foods in a previous article. So if that’s step one for you, go check that out first, then meet me back here.

I’ll wait.

Why I love sauce made from tomato powder

It’s versatile

It’s practical

No fridge real estate required

Pasta Sauce with Dehydrated Tomato Powder

INGREDIENTS

• 1 part tomato powder
• 2-3 parts water (use less if you want a thicker sauce, more for thinner)
• a little vinegar (1/2 tsp for every 1 TB powder you’ve used)–optional
• Spices, herbs, and sugar to taste.

I like oregano, basil, salt, onion powder, garlic powder, and coconut sugar. If you’d like to know my personal preferences, I share a more exact recipe for this sauce here: Make homemade pasta sauce without canning

DIRECTIONS

I’m kinda a hero

The Best Tomato Varieties for Dehydrating

How to ferment tomatoes

Why & How I Mill My Own Fresh Flour for my pizza dough

Tools I Wouldn’t Want to be Without in my Farmhouse Kitchen

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“He satisfies the thirsty and fills the hungry with good things.” Psalm 107:9

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Pin this for later!

Click on the image below to pin this post.

Find out why SoulyRested was considered to be one of the Top 20 Must-Read Homesteading Blogs of 2018 and then one of the Top Homesteading Blogs of 2021 as well.

Glance at my Resource Page if you’d like to get a glimpse of all the supplies I use and recommend for everything from gardening, to homeschooling, to chicken care, to nature journaling, to maple syrup making.

 

I’d love to connect!

To find me in some other neck of the woods, just click any (or every!) icon below:

 

The post How to Make Pasta Sauce with Dehydrated Tomato Powder first appeared on Souly Rested.

Why should you make dehydrated powders?

Only 1 in 10 adults eats enough vegetables on a daily basis. Crazy, right? (Go here to read the findings.)

But what if you could sprinkle some veggies over almost any dish? What if you could just grab a mason jar of dehydrated, powdered veggies that you grew yourself last summer and shake the magical, nutritious powder on any meal your heart desires?

Heck you don’t even have to grow them yourselves. You can definitely do this with tomatoes you’ve purchased from the farmer’s market or the store. But if you do want to grow some to dehydrate, this is a list of my favorite tomatoes for dehydrating and why.

It’s pretty brilliant guys.

Even better, I love making homemade tomato sauce by adding some warm water to my tomato powder every Friday night for our pizza night.

But I digress… Here’s where I should make it clear that even though I am currently obsessed with dehydrated tomato powder, you can do this with ANY dehydrated veggie or fruit… Strawberry or peach or banana powder would be so delicious to shake on oatmeal, yogurt, or even cold cereal. Honestly, I’m sure there are a million wonderful ways to add fruit powders and veggie powders to so many things. (Leave a comment below with your ideas!)

So no matter what dehydrated veggie or fruit you have on hand, you should give dehydrated powder a try.

How to make dehydrated powders:

1. Dehydrate your food.
2. Condition your food for about a week (see below).
3. Using a high-quality blender, turn your food into powder. (See notes below.)
4. Preheat to 150 degrees and then TURN OFF oven.
5. Place your powder on parchment paper, on a cookie tray, and put in oven for ½ an hour.
6. Store in a mason jar with sealed lid or other vacuum sealed bag.

NOTES:

This is my blender; between this & homemade peanut butter, this blender has transformed my kitchen guys. It’s worth every stinkin’ penny.

This is how I vacuum seal my bags.

And this is the only parchment paper I use.

If you want the easy route, for lots of things like strawberries and tomatoes I don’t bother slicing all the fruit or veggies. Instead, I puree them in my blender then pour that onto my dehydrating tray’s sheets. More about making homemade strawberry fruit rolls ups here (which I then powder).

How do you condition dehydrated food?

Conditioning is very simple, but so important. Follow these steps:

1. Once your food is dehydrated, place it in a lidded container and shake it vigorously, many times a day, for about a week.
2. When you’re shaking the container each day, pay look for any stickiness.
3. If at anytime you see some pieces sticking to the container or to other pieces of food, you want to return those pieces back to the dehydrator.*
4. After a week, you’re good to store your dehydrated food or move on to the next step if you’re making powder.

* If you have some sticky pieces, feel free to keep them in a separate jar or container until your week of conditioning is up and add to it as you go. That way you won’t be firing up your dehydrator daily to just finish a few little pieces at a time.

What is the best dehydrator?

I have tried many different dehydrators over the years, trying to save money with lower priced ones. I’ve also dehydrated many herbs by hanging them to air dry and many veggies by spreading them out on baking trays on the dashboard of my car on a hot sunny day.

While there are many ways to dehydrate without fancy equipment, and many lower priced dehydrating machines on the market that are fine, I can tell you I will never go back to any other way now that I have found the top echelon of dehydrators.

Bonuses? It has such a large capacity (yet a small enough footprint to stay in my kitchen all season long) that I save lots of energy. I have to run 4 loads in a cheap dehydrator to equal just one in the Tribest.

This is my dehydrator and I whole heartedly recommend it to anyone who asks.

It is an investment, but the way it churns out high-quality food for my family on a regular basis, and the high-quality parts and stainless steel trays, make it very worth the investment for me. Plus, it’s paid for itself many times over.

Listen in to More About my Dehydrator

Other Articles You’ll Love:

Which Tomatoes Dehydrate the Best

How to Use Dehydrated Tomatoes

How to Make Pasta Sauce with Tomato Powder

The Tools I Use the Most in My Farmhouse Kitchen

 

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You have crowned the year with Your goodness. Psalm 65:11

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Pin this for later!

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Find out why SoulyRested was considered to be one of the Top 20 Must-Read Homesteading Blogs of 2018 and then one of the Top Homesteading Blogs of 2021 as well.

Glance at my Resource Page if you’d like to get a glimpse of all the supplies I use and recommend for everything from gardening, to homeschooling, to chicken care, to nature journaling, to maple syrup making.

 

I’d love to connect!

To find me in some other neck of the woods, just click any (or every!) icon below:

And please join in on my resource library. I’m often adding sweet bonuses.

The post How to Make Powder Out of Dehydrated Food first appeared on Souly Rested.

My dehydrator is my best friend these days. The garden surplus is overwhelming and I hate heating up the kitchen all day long to can tomato sauce. In fact, I have never been a fan of canning tomatoes. I felt like I boiled them down all day long and my final product was never quite right.

But dehydrating? Yes, please!

The dehydrating process completely retains a food’s original nutritional value! Most food preservation decreases a food’s nutritional content, but dehydrating retains all the protein, fat, carbohydrates, fiber, and vitamins. Amazing, right?

Given that scientific studies have shown that eating tomatoes decreases risk of cancer (source), not to mention all the other healthful reasons to enjoy veggies, dehydrated tomatoes are my new favorite thing.

And it’s so easy to slice up the tomatoes, fill the trays, and turn the dehydrator on. That’s it. And I’ll have amazing tomatoes all winter long. I list the many ways to use dehydrated tomatoes right here.

Which Tomatoes are Best for Dehydrating?

I grew 6 varieties of tomatoes in my garden this year and I can definitely tell you they are not all created equal when it comes to dehydrating. Some varieties of tomatoes are definitely better for dehydrating than others. But I should add that you can do a bang-up job dehydrating absolutely any tomato, so if you have a less-than-ideal variety on hand, don’t be discouraged, your results will still be fantastic.

I’m going to break down the 6 varieties I dehydrated this year and share the results with you.

Golden Queen

Golden Queen tomatoes are not only a gorgeous orange color (I love using them–and Lemon Boys–in salsa), but they’re wonderfully meaty, with not a lot of seeds. This means they’re less watery than most tomatoes and great candidates for nice, efficient dehydrating.

Not to mention that fresh-sliced Golden Queen tomatoes have been the backbone of some of the best BLTs all summer long around here.

Blue Beauty

This was my first year growing Blue Beauty tomatoes, but I’m in love. They’re so pretty on the vines, almost looking like large, gorgeous plums. The tops are deep blue and the bottoms a pretty pink/purple color. While the tomatoes are average with amount of seeds/juice when you slice them, they slice so evenly and nicely. The fact that they make firm, easy, uniform slices made them my favorite to dehydrate this year.

And, bonus, they retain their gorgeous skin color after they’re dehydrated.

Lemon Boy

I love the flavor and surprising color of a Lemon Boy tomato. They’re my favorite tomato addition to both tossed salad and pico de gallo. But they’re my least favorite tomato to dehydrate. They’re very watery and have a good amount of seeds, so they seemed to take longer in the dehydrator than most other varieties and they final outcome was more fragile and flimsy than many others.

German Pink

I love a perfect sized tomato that offers a generous, meaty slice to make the perfect tomato sandwich or BLT. These German Pink tomatoes have never let me down. So I was very happy to find out how wonderfully they dehydrate as well. They’re pretty efficient at dehydrating and easy to slice uniformly too. It may be a drop-dead three-way tie between German Pink, Golden Queen, and Blue Beauty, honestly.

Hillbilly

I’ll be straight out honest about this variety. I saw the name of it years ago and wanted to grow it immediately, just because it was a nod to my daddy, my gardening inspiration who always referred to himself, without reservation, as a hillbilly.

It turns out this Hillbilly tomato is a good tomato. A little seedier and juicier than is ideal for dehydrating, but it yields a nice result. It just doesn’t get as dry as I would like, as quickly as a meatier variety.

Black Cherry Tomatoes

These Black Cherry tomatoes are my favorite cherry tomatoes. I love their large size that makes them so easy to chop up quickly for pico de gallo. Yet they’re not too big to pop in your mouth in one large bite of an antioxidant-ladden snack. It turns out they dehydrate well too, as far as cherry tomatoes go.

Cherry tomatoes, by their nature, take a much longer time to dehydrate than large slices of less seedy, less watery tomatoes. And I guess you could say these extra-large cherry tomatoes are a little more of a hassle to prepare for the dehydrator trays than smaller cherry tomatoes, which simply need to be cut in half. To reduce the dehydrating time, I like to slice out the middle section of these, creating two halves along with the middle slice.

Cherry tomatoes shrivel up to tiny little dehydrated tomatoes, but these extra-large ones are still a nice little size. And their dark, almost black, color sure makes a pretty dehydrated tomato.

In an upcoming post I’ll break down the details on how to dehydrate tomatoes. And in my last post, I listed 10 ways I love to use dehydrated tomatoes.

What is the Best Dehydrator?

I have tried many different dehydrators over the years, trying to save money with lower priced ones. I’ve also dehydrated many herbs by hanging them to air dry and many veggies by spreading them out on baking trays on the dashboard of my car on a hot sunny day.

While there are many ways to dehydrate without fancy equipment, and many lower priced dehydrating machines on the market that are fine, I can tell you I will never go back to any other way now that I have found the top echelon of dehydrators.

This is my dehydrator and I whole heartedly recommend it to anyone who asks.

Listen in to More About my Dehydrator

Other Articles You’ll Enjoy:

10 Ways to Use Dehydrated Tomatoes

How to Ferment Peppers

Our favorite kombucha flavors

The Tools I Use the Most in my Farmhouse Kitchen

 

Talk to me!

If you have any questions, leave a comment below. And please tag me on ig to show me your delicious dehydrated food @souly.rested.

 

Pin this for later!

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“He satisfies the thirsty and fills the hungry with good things.” Psalm 107:9

 

Find out why SoulyRested was considered to be one of the Top 20 Must-Read Homesteading Blogs of 2018 and then one of the Top Homesteading Blogs of 2019 as well.

 

I’d love to connect!

To find me in some other neck of the woods, just click any (or every!) icon below:

The post Which varieties of tomatoes are best to dehydrate first appeared on Souly Rested.

To start, today I’m sharing how I use my dehydrated tomatoes… Join me over on instagram for lots more real food deliciousness, from dehydrating to fermenting; from free ranging chickens to pasture-raised pork… I share about it all, daily, and hope you can join me there.

And be sure to catch the new, upcoming season on my Simple Doesn’t Mean Easy podcast, all about Real Food.

Benefits of Dehydrated Food

Dehydrating food can save you money, help you preserve food instead of wasting it, and even speed up your cooking time. You can also add seasonings to food as you dry it, or leave them completely natural. Either way, with dehydrated fruits and veggies, you have lots of healthy, easily portable snacks on hand.

But maybe the best part of dehydrating food? The dehydrating process completely retains a food’s original nutritional value! Most food preservation decreases a food’s nutritional content, but dehydrating retains all the protein, fat, carbohydrates, fiber, and vitamins. Amazing, right?

So if you have a surplus of any fruit or veggies in your kitchen right now, roll up your sleeves and start slicing them and filling up your dehydrator trays today, guys.

For me today, it’s tomatoes that have taken over my counters and kitchen table. Which I happen to be very happy about.

In future posts I’ll outline the details of the dehydrating process for tomatoes, and how to turn dehydrated tomatoes into powder, as well as which varieties of tomatoes are best to grow if you want to dehydrate them to preserve them, but for now let me inspire you with the many ways I will be using a stockpile of amazing dehydrated tomatoes…

How to Use Dehydrated Tomatoes

Drying tomatoes is, in my opinion, the best, easiest, and most nutritious way to preserve an abundance of summer tomatoes.

Dehydrated tomatoes have a wonderful, concentrated, sweet tomato flavor, that is a fantastic addition to so many things in the kitchen…

1. Serve them with cheese, meats, and crackers for an amazing charcuterie board
2. Chop up and add as a boost of amazing flavor (and nutrition) to almost anything (think soup, dips, sandwiches, pasta salad)
3. Use as a pizza topping
4. Toss in some cut up dehydrated tomatoes in your sautéed veggies
5. Enjoy them in any savory breads or baked goods
6. Add small pieces to fresh green salads
7. Reconstitute and marinate them for amazing tomatoes to add to any recipe (see directions below)
8. Make tomato powder that you can shake on any dish at all for seasoning and nutrition
9. Reconstitute tomato powder for pizza sauce (Go here for the full directions on making pizza sauce with powder.)
10. Enjoy them as a flavorful little snack, just as they are

How to Reconstitute Dehydrated Tomatoes

If you’d like to reconstitute your dehydrated tomatoes, it’s super easy. Simply soak the dehydrated tomatoes in a bowl of warm water for an hour or two. They will be very similar in size, feel, and taste to a fresh tomato and you can use them in the same way.

You can also soak dehydrated tomatoes in high-quality olive oil to serve as an extra special side dish.

TIP: For added “umph,” soak dehydrated tomatoes in wine or broth instead of just water to rehydrate them.

How do you reconstitute dehydrated tomatoes?

You won’t believe how easy it is to reconstitute dehydrated tomatoes. Simply soak them in a small bowl with just enough warm water to cover them. Let them sit for at least 10 minutes, but an hour is best. They’ll be a mushier consistency than fresh-picked, firm tomatoes, but they’re great to use in so many ways and they taste amazing.

Can you cook with dehydrated tomatoes?

If you want to add your dehydrated tomatoes to a liquid-y recipe, like a soup or a roast, no need to reconstitute your tomatoes first, otherwise just soak them in water, as explained above

How to Rehydrate & Marinate Dehydrated Tomatoes

If you would like to add your dehydrated tomatoes to a salad, or any non-heated dish really, soak them in warm water with a little vinegar for about an hour to rehydrate them. After draining them, mix them with olive oil, fresh minced garlic, and fresh basil leaves, and marinate overnight. Wow. You’ll love the results and find yourself thinking of all kinds of ways to use this deliciousness.

Do dehydrated tomatoes need to be refrigerated?

Dehydrated tomatoes are shelf stable for years, no need to refrigerate or do anything special. I keep mine in a glass jar, with a stainless steel lid that has a great seal, in my root cellar. But any dark, cool location will work (if it is consistently the same temperature year-round, that is ideal).

What is the Best Dehydrator?

I have tried many different dehydrators over the years, trying to save money with lower priced ones. I’ve also dehydrated many herbs by hanging them to air dry and many veggies by spreading them out on baking trays on the dashboard of my car on a hot sunny day.

While there are many ways to dehydrate without fancy equipment, and many lower priced dehydrating machines on the market that are fine, I can tell you I will never go back to any other way now that I have found the top echelon of dehydrators.

This is my dehydrator and I whole heartedly recommend it to anyone who asks.

It is an investment, but the way it churns out high-quality food for my family on a regular basis, and the high-quality parts and stainless steel trays, make it very worth the investment for me. Plus, it’s paid for itself many times over.

Listen in to More About my Dehydrator

Other Articles You’ll Enjoy:

How to Make Sauce With Tomato Powder

The Best Tomatoes to Dehydrate

How to Ferment Peppers

8 Gardening Tips, Inspired by the Pros

The Tools I Use the Most in my Farmhouse Kitchen

 

Talk to me!

If you have any questions, leave a comment below. And please tag me on ig to show me your delicious dehydrated food @souly.rested.

 

Pin this for later!

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“Listen, listen to me, and eat what is good, and you will delight in the richest of fare.” Isaiah 55:2

 

Find out why SoulyRested was considered to be one of the Top 20 Must-Read Homesteading Blogs of 2018 and then one of the Top Homesteading Blogs of 2019 as well.

 

I’d love to connect!

To find me in some other neck of the woods, just click any (or every!) icon below:

The post 10 Ways to Use Dehydrated Tomatoes first appeared on Souly Rested.