Products from the dehydrator: pears, peaches, apples and plums. Quite happy with the results, I put all the fruit in water to which I added one tablespoon of citric acid, the pears are the only fruit that are showing signs of oxidation (browning) probably because I didn't leave them in the water for very long. Flavourwise the plums come out top followed by peaches, pears and apples, my DH couldn't tell the difference between the apples and pears :)
Non-astringent persimmons are starting to come into season, so I'm looking forward to drying them.
I processed four jars of tomatoes and have learnt a few lessons for next time:
- Don't let the water level go over the top of the thermometer well.
- Size 27 jars are probably not the best jars to use in my unit.
- Next time, it would be more productive to chop the tomatoes, cook them, then put through the mouli and then process.
- Don't plan on cooking anything else on the stove, because there won't be any room.
- Plan ahead and have enough produce to do a larger amount of jars (make sure you have enough jars first though)