Sauce and paste maters ?

[crazyoldgooseman]

Oh yeah,

I do a lot of sauce. I freeze about 20 gallon bags each year but I don't do paste.

[FarmerShawn]

I've made paste on the stove before, but it takes a long time and lots of attention so it doesn't burn to the bottom of the pot. I had better luck processing to remove skins and seeds, cooking on the stovetop for a while to thicken, then spreading on dehydrator sheets and drying for a few hours. If it dries too long, you get tomato leather, which is just as useful as paste, plus makes a darn tasty snack on its own. And, it keeps better, without canning.

[Worth1]

Originally Posted by FarmerShawn

I've made paste on the stove before, but it takes a long time and lots of attention so it doesn't burn to the bottom of the pot. I had better luck processing to remove skins and seeds, cooking on the stovetop for a while to thicken, then spreading on dehydrator sheets and drying for a few hours. If it dries too long, you get tomato leather, which is just as useful as paste, plus makes a darn tasty snack on its own. And, it keeps better, without canning.

That's the stuff they make in Sicily.
I'm going to try it this summer outside.

Worth

[TC_Manhattan]

Originally Posted by Worth1

That's the stuff they make in Sicily.
I'm going to try it this summer outside.

Worth

I'll be interested to hear how you design this set up.

My first thought was: how do you keep the bugs off?

[kath]

Originally Posted by FarmerShawn

I've made paste on the stove before, but it takes a long time and lots of attention so it doesn't burn to the bottom of the pot. I had better luck processing to remove skins and seeds, cooking on the stovetop for a while to thicken, then spreading on dehydrator sheets and drying for a few hours. If it dries too long, you get tomato leather, which is just as useful as paste, plus makes a darn tasty snack on its own. And, it keeps better, without canning.

Since I already have a dehydrator, that might be a better idea for me to try before investing in a larger slow cooker.

kath

[Worth1]

Originally Posted by TC_Manhattan

I'll be interested to hear how you design this set up.

My first thought was: how do you keep the bugs off?

Big sheet of plywood with sides and a bug screen on top if need be.
Most people just pick the occasional bug out.

First hand information from almost 80 year old man from Sicily.
Go out with a scraper and stir it up once or twice a day.

Called estratto the best way to make paste.



Worth

[Cole_Robbie]

Somewhere, a health department inspector is looking at that pic and getting upset about it.

The acidity of the tomatoes no doubt has an effect of keeping harmful bacteria from growing, such as bacteria that might land there on the legs of a fly.

[Worth1]

You ever really see a lot of flies swarming around this stuff?
I haven't.
I'm sure they are over on the other street where the chickens are hanging up.

We dried all of our fruit this way.

Worth

[Deborah]

Think of people walking by coughing, dog fur in the air... ICK! No way!

[Father'sDaughter]

It all makes you stronger!

[taboule]

My modern approach, side benefit is the heat from the stove warms up the house
http://www.tomatoville.com/showthrea...to+mill&page=4
post #52

Heaven in a tiny jar.
strattu-1.jpg


strattu-2.jpg

[Cole_Robbie]

That looks really good.

[lexxluthor]

crazyoldgooseman...... Here are this years attempts for sauce.

Alcara Pink
Alcara Globe
Amish Paste
Chico III
Goldmans Italian American
Jersey Devil
Ludmillas Red Plum
Polish Linguisa
Opalka
Orange Roussili - That is what they are called and no info and purchased from MIGardener
San Marzano Redorta

[Tracydr]

Originally Posted by PhilaGardener

I reduce mine in a crock pot with the lid off.

Me,too.

[barefootgardener]

taboule, that looks really good!

Ginny