Duh!!!

Nevermind, thank you though. I just found it on the uga usda site. But if anyone have variants, I would be curious.

Kim

No variants. You notice the processing time is long due to density but unfortunately times have not been developed for pressure canner. If the NCHFP had the original USDA data for the development of the Boiling Water Bath time, they could extrapolate one for the pressure canner, but the test data is no longer available.

Carol

I used the last of my tomatoes to dehydrate into a powder. I'll use this powder when needed as a paste. I've bought paste in tubes but don't use it often and it goes bad plus it is expensive. I think the powder will work well for my few needs.

Tomato paste is one of the few things I don't can because I can buy quality products for the few times I use paste and freeze the excess. The cooking and processing times are so long I made a personal decision that the energy cost just didn't justify doing it.

Using dried tomato powder sounds like a great idea.

Carol

Can someone share the link?
Thanks!

Here it is.

Kim

Here is a link that might be useful: Tomato Paste

I actually buy tomato powder as easy to find and is quite cheap. If I want to thicken a tomato sauce without a lot of extra cooking, I add the tomato powder, or, in a pinch some sun dried tomatoes partially rehydrated in the sauce and whizzed in a blender.

Since I have a dehydrator, I am thinking of using it to dry, then powder the extra tomatoes at the end of season. It would take up a lot less space then more canning jars. I'm already running out of room for those and I've only worked the cucumbers. I start working the tomatoes tomorrow.

Kim

I think I'm going to dry, then powder the extras at the end of season. Easier to store.

Kim