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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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