Thread: Spag. Sauce Canning Question
View Single Post
  #5   Report Post  
Old 11-05-2003, 08:56 PM
Tsu Dho Nimh
 
Posts: n/a
Default Spag. Sauce Canning Question
(Bob Elliott) wrote:

Hello gardening and canning experts,

I have a question regarding canning homemade spaghetti sauce.
Normally I do the following steps to make it.

1. Skin tomatoes

What kind? "salad" tomatoes are juicier (waterier) than "cooking
tomatoes" like Roma.

Am I losing
any nutrients, taste, good stuff, etc by excluding the liquid from the
mixture ? Is it a good idea / bad idea ?

No.

Any ideas ?
If you are stuck having to use salad tomatoes, just slice them
in half crosswise and shake out the pulp (before or after
skinning) before you go to the blender. It makes a much thicker
sauce from the start.

Tsu

--
To doubt everything or to believe everything
are two equally convenient solutions; both
dispense with the necessity of reflection.
- Jules Henri Poincaré
Reply With QuoteReply With Quote