Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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#31 |
Tomatovillian™
Join Date: Nov 2009
Location: Avilla IN
Posts: 300
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http://www.mendingshed.com/completefoodstrainer.html
Orderd, thanks Scott, seemed the best way to go. Paul R |
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#32 | |
Tomatovillian™
Join Date: Jan 2008
Location: Melbourne, Australia
Posts: 125
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#33 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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If I ever get one I'm going to put one of these on it.
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#34 |
Tomatovillian™
Join Date: Mar 2008
Location: texas
Posts: 1,451
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We should call you Tim the Tool Man! LOL
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#35 |
Tomatovillian™
Join Date: Nov 2009
Location: Avilla IN
Posts: 300
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Worth1, I'm IN if this project gets off the ground.
![]() Paul R |
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#36 |
Tomatovillian™
Join Date: Jul 2010
Location: NY Zone 5b/6a
Posts: 546
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I made some ketchup yesterday and used the old Kitchenaid mixer with the attachment to remove the skins and seeds. Worked well enough, I made a few quarts (3) .
It still takes forever to simmer it to a thick enough consistency though. I wish there was a way to remove some of the water before starting the cooking process. |
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#37 |
Tomatovillian™
Join Date: Nov 2011
Location: Long Island NY
Posts: 1,992
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Charlie,
Freeze them first if you have the space. It bursts the cell walls. I made 3 quarts of sauce (cooked down) over the weekend and drained 2 full quarts of tomato water out of them first. Cuts the cook time almost in half. I quarter them, lay them on trays, and either bag for later or if I am making sauce, throw them in a colander over a big pot. |
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#38 |
Tomatovillian™
Join Date: Jul 2010
Location: NY Zone 5b/6a
Posts: 546
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Thanks James, I'll try that if I can make space. I'm short on freezer space and I ordered another freezer, but it won't be delivered 'till Oct, 7th or 8th, I forget which. At any rate, this will be a step I'll be adding to my tomato processing in the future.
Getting back on topic; I'm liking the the price on the Victorio W/motor pkg. http://www.mendingshed.com/completefoodstrainer.html If I didn't already have something that did the job, I would definitely get one. |
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#39 |
Tomatovillian™
Join Date: Jul 2011
Location: italy
Posts: 58
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bake them in the oven for 30 minutes
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#40 |
Tomatovillian™
Join Date: Jul 2010
Location: NY Zone 5b/6a
Posts: 546
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#41 | |
Tomatovillian™
Join Date: Jul 2011
Location: italy
Posts: 58
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here in italy i use about 70% tomatoes especially for passata such as polish linguisa, san marzano...and cook them with large beefsteaks that i have already sliced and baked in the oven to get rid of the water and also intensify the flavor. Even while you are cooking this mix of tomatoes, it is still important to keep ladeling out the excess water. Also, heres a great tip for conserving..no need to boil the jars...after you have "passed" the tomatoes through the machine and have your sauce, boil it, fill the canning jars, turn them upside down and leave them in place for about a week. this is what the italians do!! |
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#42 |
Tomatovillian™
Join Date: Jul 2011
Location: italy
Posts: 58
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here in italy i use 200 to 250..so i guess that is about 350 to 400...you have to watch them...so they do not burn.....lower temp would mean more time in the oven..see my notes below..i have been making Passata for 5 years now
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#43 | |
Tomatovillian™
Join Date: Jul 2011
Location: italy
Posts: 58
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#44 | |
Tomatovillian™
Join Date: Jul 2011
Location: italy
Posts: 58
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#45 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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In another thread here where sauce making is being discussed, Brokenbar posted that to get rid of excess water in the tomatoes, she runs them through the food mill, then let the purée sit (I think she said overnight) and the pulp separates from the liquid. In case the link doesn't work, the thread is called "Lets-talk-sauce!" and it's in the General Discussion section - http://www.tomatoville.com/showthread.php?t=29521
I know I'll be trying it next year as I prefer to cook the tomatoes as little as possible before canning, but I still want the final purée to be as thick as possible. |
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