I've not tried the wine treatment, maybe this year. I usually use AC vinegar soak and
toss with a bit of homemade sweet/hot paprika. Before dehydrating.
I've also been trying to catch them at the leather/chewy stage, then freezing.
Never been fan of the purchased hard oil soaked ones at high cost.
I still have plenty of tomato powder from last year so I'll try some new ideas this year.
The only thing I've dehydrated this year was rhubarb, first time. Fantastic.
Set timer and caught it in the soft/leather stage. Tossed in sweet paprika and lemon.
(most went into a granola batch). Froze the rest.
Looks like I'll get another round of rhubarb this year...happens every few years with cool
August.
You can go all the way with crisp thin slices. Or do a batch and collect the half-way stage
where they are still soft but concentrated. Flat-pack in a qrt zip-lock or food saver,
take out and break of a bit for soups or pizza.
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