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Future Essentials Freeze Dried Diced Tomatoes #2.5 Can

Future Essentials Freeze Dried Diced Tomatoes #2.5 Can

Regular price $264.00 AUD
Sale price $264.00 AUD Regular price $332.00 AUD
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Size

Freeze-Dried Tomato Chunks

This is a variation listing with 1 can and 12 cans options.

 Mfg. Date: 2023

Item Weight 1 oz (28g) per can
Case Dimension 20 x 16 x 8 inches
Case Weight 12 oz (.75 Pounds) (340g)
Number of items 12 Cans 
Can Size #2.5
Shelf Life
25 years

If you're interested in storing food, these freeze-dried tomato chunks can be added to your food storage in a number of ways. Cook some in pots of canned chili or stir them into your vegetable soup.

  • Fresh food access is limited for certain people

  • Preparers for disasters who want to hold food stockpiles

  • Those who enjoy the taste of fresh tomatoes all year round

This version of tomato paste contains freeze-dried tomatoes, calcium chloride, and citric acid to maintain freshness and reduce tomato acidity.

Recipes using this product (courtesy of William N.):

Kathy’s UGLY Sausage Dip:

Makes one crock-pot full

  • 2 tubes (1 lb each) Jimmy Dean Sausage (regular)

  • 5 blocks cream cheese

  • 10 oz diced Tomatoes (re-hydrated in this case)

In a crockpot, brown sausage and drain. Add cream cheese, break up a little (the cheese will melt better this way). Cover with tomatoes (liquids too).

The crock-pot should be set on high for about an hour, stirring about every 30 minutes until the cheese melts and the dip is well blended (about 3 hours total).

Blair’s Amazing Taco Dip:

Start with refried beans, then add sour cream, then guacamole, then cheddar cheese, then diced tomatoes, and last but not least sliced black olives. Serve with tortilla chips.

Lira’s Delightful Bacon Dip:

  • 1 c bacon, cooked and chopped,

  • 1 c tomatoes, rehydrated and well drained,

  • 1 c sour cream

  • 1/3 c mayo

  • Black pepper

Mix well and enjoy with crispy lettuce leaves or crusty bread.

Storage: Store in a cool, dry place. Once opened, use within 12 months.

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