Dried a lot of tomatoes in the dehyrator. They are great....however the ones that didn't dry 100% I preserved in canola oil with pickling spices.
Now I'm too scared to eat them after finding out I should have acidified them to prevent botulism.
I have made one jar into soup with very heavy boiling. However this wasn't really what I had in mind for them.
Am I being paranoid?
http://everything2.com/index.pl?node...and%20botulism