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Spag. Sauce Canning Question
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 |
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Spag. Sauce Canning Question
Bob Elliott wrote:
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, Oh no, you can't be doing that... that's the famous "tomato consomme" people in NYC pay much bucks for in fancy restaurants.... B/ |
#3
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Spag. Sauce Canning Question
"Bob Elliott" wrote in message om... 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 Discard it??? No! Find something to do with it; it has most of the water soluble vitamins and a lot of flavor. When I thaw frozen tomatoes I get a lot of clearish yellow juice. I usually mix some of it back into the tomato pulp, and the rest I usually use to make a clear soup -- tomato serum, beef bouillon cube, chiletepin peppers (or other extremely hot pepper), and a little garlic. Or freeze it again and add it next time I make vegetable soup. I haven't tried cooking rice in it yet. Best regards, Bob |
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Spag. Sauce Canning Question
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Spag. Sauce Canning Question
zxcvbob wrote:
Discard it??? No! Find something to do with it; it has most of the water soluble vitamins and a lot of flavor. In other words.... willful waste is woeful want. B/ |
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Spag. Sauce Canning Question
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Spag. Sauce Canning Question
On 11 May 2003 17:26:20 -0700, (JCM) wrote:
(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. You might want to consider an inexpensive tomato press that I bought about two years ago when I have an overabundance (not this year; lousy luck!). I learned about it on this NG, I think. . It's a little Italian press, bright red, adorable. I parboiled the tomatoes and put them through. Machine caught peels and seeds and just pulp came out. Place in jars, process, bingo! No pain no strain. Source: Gardener's Supply Co. 133 Elm Street Winooski VT 05404. Web site gardeners.com I paid $19.99 + S&H on sale. Just checked, and unfortunately they no longer seem to have it listed. However, Googling "tomato press" came up with quite few URLs, including http://www.thegadgetsource.com/8001895000665.html $29.99 plus s&h. Well worth it, IMHO. Good luck! -- Polar |
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Spag. Sauce Canning Question
You might want to consider an inexpensive tomato press that I bought about two years ago when I have an overabundance (not this year; lousy luck!). I learned about it on this NG, I think. . It's a little Italian press, bright red, adorable. I parboiled the tomatoes and put them through. Machine caught peels and seeds and just pulp came out. Place in jars, process, bingo! No pain no strain. Source: Gardener's Supply Co. 133 Elm Street Winooski VT 05404. Web site gardeners.com I paid $19.99 + S&H on sale. Just checked, and unfortunately they no longer seem to have it listed. However, Googling "tomato press" came up with quite few URLs, including http://www.thegadgetsource.com/8001895000665.html $29.99 plus s&h. Well worth it, IMHO. Good luck! I've got one of those things too. I agree -- works great -- especially in late August when the plum tomatoes are piling up! Lee Valley sells the same model. I think it's $20 or $20 as well. I got mine at Williams-Sonoma when I used to work there. I believe they still carry it as well -- $25 IIRC. |
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Spag. Sauce Canning Question
"Bob Elliott" wrote in message om... 1. Skin tomatoes 2. liquefy skinned tomatoes in blender 3. mix with other ingredients and boil down to thicken 4. process in canner Try cooking the tomatoes first, before you "juice" them. Start your pot going and keep adding to it. That might work. -- Jam (remove the "m" ) |
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