Sun-dried tomatoes in the oven in fragrant oil (cooking and canning)

and I put it in a cartoon, fill it with water and cover it with a second pan. the main thing is not to lift the pan, otherwise it drips heavily. "Steam" 20 minutes after boiling.

[NataliARH]

NataliARH, and all salads there and also just below the hangers. And divide the time it takes for sterilization by three. It's actually three minutes and you're done. But a couple of minutes more to set the temperature and release the pressure. Ideally)
Irina, also did this before the pressure cooker

[Tumanchik]

Tumanchik, Irish, I did it in a double boiler, I have a separate one, it gets in there more than in SV, you see, I have a fear of exploding and I did not tighten the lids)))) everything leaked out, well, now I will not be afraid either in SV , or I'll do it in a double boiler!

Jeanne, Irina, Thank you! and from the blanks I only have applesauce (I freeze) and sun-dried tomatoes

but the best of all, of course, in the microwave. very fast and clean (on a napkin!)

[Zhannptica]

Zhannptica, Jeanne! I'm dulling something ... Do you pour water into the pressure cooker during sterilization? Or just put cans on the mat? Sorry if this is a stupid question. And then I understand how to sterilize in water, like steam, like in an oven, in a microwave, I'm afraid to overlook it. There is no airfryer. And Shteba is

[Tumanchik]

Tumanchik, why Par and 20 minutes? They wrote that in the oven for 1.5 hours at 100 * C. Is 20 minutes enough? And then I also thought to do it in the cartoon, pour water, set the temperature to 100 * C and the same 1.5 hours.
Girls, and another question. If you pour the tomatoes with oil after the freezer, then the tomatoes need to be heated to hot, and not just defrosted?

[Olga]

Olga, of course pouring water. Sorry for not specifying.

[Tumanchik]

Tumanchik, why Par and 20 minutes? They wrote that in the oven for 1.5 hours at 100 * C. Is 20 minutes enough? And then I also thought to do it in the cartoon, pour water, set the temperature to 100 * C and the same 1.5 hours.
Girls, and another question. If you pour the tomatoes with oil after the freezer, then the tomatoes need to be heated to hot, and not just defrosted?

Well, I decided so. current 20 minutes after boiling. I'll fix it in a minute. and the temperature is over 100

[Admin]

Admin,
For the second year I have been making tomatoes according to your recipe. Delight. Thank you very much

[LarL]

LarL, to your health! Nice to hear, may it always be tasty and satisfying on your table!

today I made a jar: sun-dried eggplant, sun-dried blue grapes, sun-dried plum. and then all together assorted! it's just a masterpiece! how delicious! I want winter to EAT it all !!!!!
all together just a bomb! sweet grapes, sour plum, eggplant ... well, straight WOW !!! eat your mind and lose your memory!
Tanya you a monument for the recipe! In life!!!

[Irina]

Irina, tell me how you made eggplants?

[Irina]

Irina, tell me how you made eggplants?

completely peeled off the skin. cut into rounds not thin and into quarters. dried to a dried appearance. took all night. dried up refreshed with boiling water for Zachariah.

completely peeled off the skin. cut into rounds not thin and into quarters. dried to a dried appearance. took all night. dried up refreshed with boiling water for Zachariah.

And then butter, like Tatiana's recipe? In your opinion, do they absorb a lot of oil?

I have already made a tomato of 6-7 kg, it will not be enough) but there are also eggplants)))

Is the temperature for eggplant the same? 120-125?
Do they wither all night? Or several parties?

And then butter, like Tatiana's recipe? In your opinion, do they absorb a lot of oil?

I have already made a tomato of 6-7 kg, it will not be enough) but there are also eggplants)))

yes, then poured oil. yes, like the rules. this is not a salad. next time I'll try Zachariah.

Added Thursday, 01 Sep 2016, 07:58

Is the temperature for eggplant the same? 120-125?
Do they wither all night? Or several parties?

I dried in the dryer at 58

[Irina]

Irina, that's how many blue grapes dried in the dryer? For five days my raisins turned into raisins, but it never turned and what does he want .., at some point I thought to throw it away, but stopped. I wanted it in casseroles in a quick way, and now it will go to the assortment !! Thanks for the idea!!!

[Ira]

today I made a jar: sun-dried eggplant, sun-dried blue grapes, sun-dried plum. and then all together assorted! it's just a masterpiece!
Tanya you a monument for the recipe! In life!!!

Ira, another great solution!
This can be assorted to taste vegetables and fruits, pick up In the winter, such finds will be!

Irisha, thanks for the idea!

We announce a competition for the best sketch of the monument! And we will order execution by Tsereteli!

[Tatyana]

Tatyana, no kidding !!! Almost all of your blanks have been copied into the cherished booklet.
Thank you for the science !!!!

[Irina]

Irina, that's how many blue grapes dried in the dryer? For five days, raisins turned into raisins for me, but never turned

Jeanne, look here:

Dried grapes - raisins (Admin)

And for seaming in jars, you don't need to dry it until raisins, that's a lot!
It is enough to wither halfway until it wrinkles.

Hello! I'm new, and immediately with the question, if the oven is ordinary, without convection, what is the algorithm of actions? And then the tomatoes are standing, and olive oil, everything is as it should be ...

The algorithm is the same as in this recipe (first post), I cooked just without convection.

Thank you very much! What would I do without Khleborechka!

And my first batch fermented, the lids were swollen. A total of 2 liters ... I look anxiously at the second batch.
It was her own fault - the tomatoes were damp. The desire to continue has disappeared, but there were big plans ...

It was her own fault - the tomatoes were damp.

There is absolutely nothing to do with tomatoes, the sterilization process is disrupted.

Added Thursday, 01 Sep 2016 7:14 PM

Irisha, thanks for the idea!

I join in thanks, today I spun a trio, tomatoes, peppers and eggplant.

I join in the thanks, today I spun a trio, tomatoes, peppers and eggplant.

I can imagine what deliciousness !!!!
VinoGradu tuda, grapes !!! the taste is changing!
but pepper ... dominates and clogs everything else!

Last year I didn’t sterilize it, the tomatoes dried longer, they were drier. And nothing fermented. I heard about the sterilization of a tomato for the first time here. I watched several programs on the topic of sun-dried - no one sterilizes sun-dried tomatoes.

I watched several programs on the topic of sun-dried - no one sterilizes sun-dried tomatoes.

In principle, you can fill with oil, these actions and limit yourself, but since there are still moments of borderline sterility in the technology, it is even better to sterilize closed cans so as not to regret later.
Here everyone will choose for himself what to do

[Inna]

Inna, no one is ever an indicator

Zachary sterilizes and keeps in the cellar and in the closet. I do not sterilize, I just fill it with hot olive oil (as in the first post of the topic), and keep the jars in the refrigerator. As a result, the result is the same - a well-prepared product that can be stored for a long time.
I have already written many times in the topic - my tomatoes-peppers-plums according to this recipe, drenched in hot olive oil, are still perfectly stored in the refrigerator - even if the cans have already been opened and used for food.

So the problem is something else, a violation of the process and drying, and twisting into cans. Something went wrong.
And I also do not overdry the tomatoes, they are moist inside me (I don't need dry crusts)

Yes, the fact is that they were exactly wet. I knew it and still decided to pour it. The mistake is mine and the point is precisely the "underdrying". These are not my first sun-dried tomatoes, everything was fine. I hoped maybe it would carry it, it's a pity for the oil, but they learn from mistakes. God punished me for boasting - to everyone, right and left, boasted what a clever and needlewoman I am and how many blanks I have. Serves me right. My culinary failures take away my desire to create for a long time.

My tomatoes after drying in the oven. Do they look like dry ones?



Not at all! Partially evaporated liquid! When pressed, a lot of juice-moisture is released
If you dry further, the skins will remain.

Oh oh oh! Save the teapot! I have tomatoes in the oven for 4.5 hours! The liquid has already scooped up some of them, and it seems they look like you in the photo, but they are SO SOFT !!! How easy are baked tomatoes ... I ruined everything, right ?!

Tomatoes should be soft, they are during heat treatment. They will become a stone in the freezer.
See the photo above, this is how the tomatoes should look now, after the oven

Thank you, I did it))) Now the main headache is not to ferment))

Thank you, I did it))) Now the main headache is not to ferment))

were they round tomatoes or cream? I will assume that they are round and ripe

Thank you, I did it))) Now the main headache is not to ferment))

Well, if you follow all the technological points according to the recipe, and in addition sterilize in any way, they will stand.

Although (I repeat it again)))) they stand in olive oil in the refrigerator, since last year

I had both small round tomatoes and dense cream fingers

And if small tomatoes, how to dry them whole? To prick somehow? And then, I'm sorry, through which they will evaporate the liquid?
I bought a little cream while they are lying. I think to cut them or lay them like that
Dried plums. Delicious!!
But the pepper is dry. Didn't catch the right moment. But all the same he went into business.
But plums are not right, I sprinkled them with a mixture. An unusual combination of flavors. And this even without oil, I ate right from the baking sheet)))

were they round tomatoes or cream? I guess round and ripe

Yeah, yeah, and round and ripe, sort of big cherry) I certainly have no oven, just an oven, no frills. And I had to dry up for 6 hours, and the main changes in condition began about half an hour before the end, so I panicked)) Thanks for the answers and for the support!

Yeah, yeah, and round and ripe, sort of big cherry) I certainly have no oven, just an oven, no frills. And I had to dry up for 6 hours, and the main changes in condition began about half an hour before the end, so I panicked)) Thanks for the answers and for the support!

it is necessary to take exactly the hard cream, which outwardly for simple eating is too dense and fleshy with streaks. but for drying it is just that. but it is practically impossible to bring round and ripe ones to a beautiful dried - one peel may remain

Well, I'm already going for the cream)) They took a sample from yesterday's party, well, just a bomb! Tasty to the point! And this is even despite the fact that I have never canned anything in my life, and sterilized the first jar yesterday) In the microwave, as they taught here! Now I understand that I need another five kilograms urgently!

[kilogram five]

Now I understand that I need more kilogram five urgently!

This is at least!

Already rang out to her friends, the recipe went to the masses) Thank you !!!

Thank you little there will be ready-made tomatoes in the studio
Health, including girlfriends

And tomatoes can be dried amazingly delicious! Over the weekend, as much as 6 kg. dried

Tomato chips with spices (Admin)

And if small tomatoes, how to dry them whole? To prick somehow? And then, I apologize, through which they will evaporate the liquid?
I bought a little cream while they are lying. I think to cut them or lay them like that

I think at least to cut. I have never seen dried whole ... punctures are unlikely to help ... although
it will be interesting to know the result

It seems to me that there will be no result.
No matter how small the tomatoes are, they are still BIG for whole drying.
And most importantly, the tomato has too tight, dense skin. This will prevent the heat of the dryer from getting inside.

It's like drying thick-barked grapes, but at least it's small, and then we cut it in half or chop it.

But, you can try - risk, noble cause!

I dried tomatoes whole that year, I accidentally came across a video on YouTube, the man praised it so much, but I liked the cut ones more, the idea is that you need to blanch the tomatoes (with incised butts), remove the skin, roll each one in a curing mixture, put on wire rack, put a baking sheet under it, wait 2 hours for the juice to come out and then dry

[NataliARH]

NataliARH, looks very nice!

[Natasha]

Natasha, very interesting
Well, if you pre-process them with boiling water and pull off the skin, they will become completely soft.
Then the number will pass, they will freeze

How long did it take to dry up?

Oh, they are very beautiful, they are so wrinkled, cool, but by God they are inferior to the cut ones in taste, the time depends on the temperature, I don't remember exactly, I also dry the slices in the dryer at 74g for 18-20 hours, and these are whole in the oven for 24 hours just stood, I don’t remember the temperature at all, but less than 100, it seemed then my nerves gave up and added a degree ...

Accept the report:

Tomatoes, peppers, eggplants, plums. Assorted. Of course, the yield of the product ... Who will believe if you say how many kg of vegetables there
I forgot to pour vinegar into only 2 cans, although I bought a specially balsamic one (dark). But I decided that it would be possible to add after opening.
I sterilized the jars in a micron, but for now put them in the refrigerator out of harm's way. If it gets colder, I'll move it to the balcony.

But, you can try - risk, noble cause!

Nooo, I just asked, there is no time or energy to take risks. I'd rather cut it in half.

And tomatoes can also be dried deliciously! Over the weekend, as much as 6 kg. dried

Is it for me to buy tomatoes ???

Today I made eggplant rolls with curd-cheese-garlic filling. And there are sun-dried tomatoes that did not fit into the jar. It turned out very mentally!

Tanya, special thanks for this recipe from the point of view of aesthetics during production. All these herbs! Smell! Olive oil! You cut, fold, the sun comes out the window. And you practically feel yourself in the far south, somewhere closer to the sea