I let the tomato sauce we made yesterday cool over night – with the current overnight temperatures we are getting right now, the kitchen gets really cold, so there were no concerns there!
This morning, I ladled it into some size medium Ziploc bags.
We did use some of it last night, while it was still hot. I still ended up with 6 bags for the freezer.
I left them on the baking sheet in the freezer, so they’d stay nice and flat while freezing.
Once this was done, I prepped more pans, then washed and sliced some Black Beauty tomatoes to dehydrate. Only 2 pans fit in the oven. I should look into getting extra oven racks. With enough oven racks, we could use all our 9×13 baking pans at the same time, and have room to spare for air circulation.
Something to keep in mind over the next while.
Anyhow, those went into the oven on the lowest “warm” setting, which on our new oven is 145F. I left the oven door propped open slightly with a wooden spoon to let the moisture out. It’ll still take a long time, though. Some of the slices ended up a bit on the thick side.
I also completely forgot to take any photos!
I’ll be sure to take some when it’s time to flip them.
The main thing is, these could stay in the oven to dry out, and I could go do other things. I was intending to get to the trellis bed again, but that didn’t happen. You’ll see why in my next post! I’m pretty excited about it. 😊
The Re-Farmer
The Re-Farmer 