by Watchman » 20 Aug 2009 10:19
I've dried them. They have to be dried to the consistency of "fruit leathers". After dehydrating the "proper" thing to do is to pasteurize them on a cookie sheet in the oven - 180 degrees for 20 minutes. Some people don't do that but we do to lessen the possibility of mold. You can then pack them in a jar and pour olive oil in - thats how we like them. Cover them good and get out the air bubbles. It is also possible to put in a teaspoon or so of dried basil and a clove of garlic. Submerged in olive oil they make a dandy addition to a salad.
An alternative way is to dry them so they are hard and crumble easily. Same pasteurization recommendation. Store them in a jar with a tight-fitting lid. Throw them in a stew or soup about 15 minutes before finishing. If they're big slices we usually cut them in quarters or halves.
I've dried them. They have to be dried to the consistency of "fruit leathers". After dehydrating the "proper" thing to do is to pasteurize them on a cookie sheet in the oven - 180 degrees for 20 minutes. Some people don't do that but we do to lessen the possibility of mold. You can then pack them in a jar and pour olive oil in - thats how we like them. Cover them good and get out the air bubbles. It is also possible to put in a teaspoon or so of dried basil and a clove of garlic. Submerged in olive oil they make a dandy addition to a salad.
An alternative way is to dry them so they are hard and crumble easily. Same pasteurization recommendation. Store them in a jar with a tight-fitting lid. Throw them in a stew or soup about 15 minutes before finishing. If they're big slices we usually cut them in quarters or halves.
