12-05-2003, 01:32 AM
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Spag. Sauce Canning Question
(Bob Elliott) wrote in message . com...
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
2. liquefy skinned tomatoes in blender
3. mix with other ingredients and boil down to thicken
4. process in canner
However, I have discovered that if I put the tomatoes in a large bowl
after step 2 (liquefy in blender) the mixture seperates. A clear,
yellowish liquid forms at the top, all the red meaty stuff sinks to
the bottom. If I spoon off the top liquid layer and dispose of it,
step 3 (boil down to thicken) takes a lot less time. Am I losing
any nutrients, taste, good stuff, etc by excluding the liquid from the
mixture ? Is it a good idea / bad idea ?
Any ideas ?
Boiling down is the most time consuming and risky (scorchwise) step.
If I can make that step easier I'm all for it but I don't want to risk
hurting the quality of the final product.
Thanks, Bob Elliott
I recommend getting rid of the seeds in about half of the tomatoes.
(Actually, I'd get rid of all the seeds -- they make the sauce
bitter.) Scoop them out and toss them -- don't blenderize then. You'll
find you have more mass to your sauce -- less liquid and less cooking
down.
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