oven dried tomatoes in oil

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sam from worthing

oven dried tomatoes in oil

well, its happened again.

followed bolas's instructions - which were very similar to delias method, for oven drying and then bottling in oil.

and, i now have boticello cultivating in my jars.

am so, hacked off. i made sure no air bubbles, the jars where properly sterilsed - the oil totally covered my tomatoes, the jars have been kept totally still and level.

what could i possibly have done wrong.

all those lovely toms' wasted.

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Wendy

Dried toms

Hi Sam

I've done Bolas's recipe and the first lot was OK. On the second batch there was a bit of mould on one of the toms but just removed that tomato and ate the rest finishing today and have had no ill-effects.

Like you, I don't know why it happened.

Maybe just remove the grotty tomato?

Wendy

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jampling

oven dried tomatoes in oil

Sam, I think you possibly didn't roast your tomatoes for long enough. I believe they need to be completely dried, whereas I seem to recall that yours were still a little fleshy. Could that be the prob?

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SonyaK

oven dried tomatoes in oil

"and, i now have boticello cultivating in my jars."

Sam, I was wondering how you know it is botulinus?
Not doubting you, just wanted to know how you can tell the bacteria are growing without actually testing it?

Wendy - you say you just removed the mouldy tomato.
If it was botulinus that wouldn't be safe, but as botulinus is a bacterium you probably have some other problem?

I found this on the Better Health website (Victoria, Aus)

"Botulism has been associated with canned foods and, more recently, with vegetables in oil and some other foods. Throw out all raw or canned food that shows any sign of being spoiled.
Don’t taste food from swollen containers or food that is ‘foamy’ or has a bad odour. Don’t rely on smells or ‘blown’ containers alone to signal food contamination – it is not always possible to detect Clostridium botulinum bacterium in this way. When in doubt, throw it out."

Also this link is informative
http://www.pickyourown.org/botulism.htm

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Wendy

Tomatoes, still

Sonya, I think Bolas has cleared up one of the problems as mine weren't all blemish-free and Jampling another as there were on or two toms still slightly fleshy.

I will keep my eye on the remainder and if they don't look good, then I will ditch them. Thanks for the link, I will look at it later

Wendy

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sam from worthing

oven dried toms in oil

i know i have botculism, because the top of the oil is covered in a furry mouls, that is green and white and hairy - so if its not bottiwhatsit, its something else.

all the tomoatoes where totally blemish free.

yes the toms were still a bit juicy, but not overly, they certainly wasn;t "leathery" if oyu know what i mean.

it was such a dissappointment - as i had nurtured all my tom plants from seeds, talked, fed, watered, them and for the lot to be ruined.

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Wendy

Sam/SonyaK

I also did oven-dried toms in olive and one tomato out of a batch was mouldy/?botulinus. This batch has only been made a week and now I'm a bit worried whether I should serve them or not to some friends. What if the bacteria is there but not yet to be seen? Shall I destroy the whole batch? What is the difference in appearance to ordinary mould as opposed to botulinus?

Thanks


Wendy

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.

mouldy tomatoes

Wendy, it really isn't worth taking the risk over, as botulism is really dangerous. It affects the nervous system and respiratory system so we're not talking a tummy upset here. The spores can survive very temps up to 121C and reproduce without oxygen so covering with oil will not stop it.

It's only a jar of tomatoes, bin it :)

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SonyaK

Mouldy Tomatoes

"All types of botulism eventually lead to paralysis, which generally starts with the face muscles and then spreads to the limbs. In severe cases there is respiratory failure when the breathing muscles become paralyzed. Because of this, all botulism cases are treated as medical emergencies."

As ES says - botulism is really dangerous and not worth the risk. You may have a different mouldy problem but you need laboratory tests to check!!
So "Bin it" is the best advice - Sorry!

In my Dehydrator book it recommends drying tomatoes, then dipping each one in white vinegar and shaking off the excess before putting in the oil. This would increase the acidity - not sure what it would do for the taste!
It also advises against adding garlic, herbs etc. as these are low acid and increase the risk of botulinus.

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Wendy

Tomato advice taken

I have taken the advice and binned the whole lot. It won't stop me trying again though.

It's better safe than sorry.

Thanks for taking the trouble to reply.

Wendy

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Wendy

Bolas - tomatoes

I have read Delia's version and I did notice that yours and hers were similar. I think my mouldy tomatoes was due to using a few with blemishes but as has been pointed it's not worth taking the risk. The first lot was delicious. I've got a third batch that I have taken more care with in making sure they were blemish-free.

Unfortunately, Bolas, you have got me addicted to these and I doubt if this last batch will make it to Christmas!

Wendy



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sam from worthing

oven dried toms

bumping for wendy.

 
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