I’m so thankful for these little homemade chicken bullion cubes. My son has been sick the last two days. He won’t eat much when he’s ill, but he’s always up for chicken soup. I can feed him homemade bone broth in an instant any time I need to by just reconstituting with boiling water. This is one of the most rewarding things I make. And if dehydrated it’s shelf life is a good long time if refrigerated. You can specific instructions on how to make them by taking a peek in the Pantry.
I decided to take the advice of my friend Carolyn Thomas at Homesteading Family and dehydrate some of my end of the season tomatoes. It was fun and easy.
We’re still getting the last of the ripe tomatoes off our cherry tomato plants. Since this is about the only vegetable that I seem to be able to grow prolifically, sometimes we don’t eat them up fast enough. Enter my dehydrator.
I simply sliced them in half, and seasoned them with a bit of salt, pepper, granulated garlic, oregano, and savory. You could use any seasonings you like.
Lay them out on the dehydrator tray and dehydrate at a temp below 150 degrees until they are crisp.
If you have a few that are past the point of saving, then squirt out the seeds into a bowl, cover with water for a day or two to loosen all the gel, and then lay out on a paper plate to dry for the next year’s growing season.