First time using the dehydrator (tomatoes, habaneros, and jalapenos)

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smokingreg

Smoke Blower
Original poster
Jan 16, 2012
93
10
Nashville
Hey y'all.

I just bought a Nesco FD-61 and am giving my first go with a very small batch of tomatoes and peppers.  I ended up cutting the stems off the habs, but leaving them whole.  I cut the jalapeno in half.  For the tomato, I wasn't sure what to do since it was a large tomato.  I ended up just slicing it like I normally would for sandwiches and then cutting that in half.

Any other suggestions?

Thanks,

Greg
 
Think you're on the right track. Follow the manufacture instructions and just watch to see how long it takes for your goodies to be done. I know my jerky goes much quicker than suggested in the booklet. Pictures would be appreciated when done..I've got some peppers myself I might dehydrate instead of can......Willie
 
I dry a LOT of hot peppers every year. If you are going to crush the habs I would recommend cutting them in half - it will save you a lot of time drying & make them much easier to crush for pepper. You want them very crunchy if you are going that route. Otherwise if you're not in a hurry it is fine to let them whole 
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Thanks y'all.  They've been on for about 3 hrs.  I won't peek for a few more hours.

I'm doing 135.

I had to move the dehydrator out to the garage.  I noticed a burning in my lungs.
devil.gif
 
This is after about 6 hrs.  The tomatoes shrank a little more than I anticipated.  Everything is a little sticky still.  The tomatoes are sticking a fair amount to the rack.  Does it looks like I'm on the right track?

 
Looks like they are coming along just fine 
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   & yes - things with a lot of moisture will really shrink up when you dry them. I slice tomatoes thicker than yours so they have a little thickness left when they're done.
 
 
Hey y'all.

I just bought a Nesco FD-61 and am giving my first go with a very small batch of tomatoes and peppers.  I ended up cutting the stems off the habs, but leaving them whole.  I cut the jalapeno in half.  For the tomato, I wasn't sure what to do since it was a large tomato.  I ended up just slicing it like I normally would for sandwiches and then cutting that in half.

Any other suggestions?

Thanks,

Greg
  • Add Spices
 
In hindsight, maybe i should've cut the tomatoes in wedges rather than slices.
If you wedge them try to squish them down a bit after they are partially dry.

  • Store Bought and mine
  • This weeks batch
 
 
This is after about 6 hrs.  The tomatoes shrank a little more than I anticipated.  Everything is a little sticky still.  The tomatoes are sticking a fair amount to the rack.  Does it looks like I'm on the right track?

Looks good to me.

Make sure they're pliable when you pull the matoes.

I don't sweat them sticking but some folks use cooking spray or start them on a fruit rollup tray or one of those non stick ones with the holes in it.

I just flip mine if the tops are dry enough not to stick or just move them around a bit.
 
For the Nesco they have a few different alternatives to non stick mats.


You can spice anyway you want, my first batch was Basil, Oregano and Sage.

This batch was Onion powder, Garlic salt, Oregano, Parsley and Basil.
 
 
For the Nesco they have a few different alternatives to non stick mats.


You can spice anyway you want, my first batch was Basil, Oregano and Sage.

This batch was Onion powder, Garlic salt, Oregano, Parsley and Basil.
I'm going to do this tomorrow or Saturday.  Any preference on tomato type?  We've got some German Queen tomatoes, but I can always buy a couple from the store.
 
From what I have researched, many prefer the fleshier tomatoes, I use whatever comes off the vine from that year. And they are just as good if not better than the storebought maters.
 
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