I've decided it must be a mental disorder

[ginger2778]

Originally Posted by Worth1

Immersion blender, you know the hand held boat motor.


The reason I asked is many tomato soup recipes call for pressure canning.
Don't get into trouble with this and acidity.

Worth

Hand hald boat motor, too funny! yes, that is ehat I am talking about though.

[MissS]

You could try to cook them down in the oven as well. I usually just reduce my tomatoes and then either can or freeze them without seasoning. Then when I use them in winter I can use them for anything that I want and spice them according to the dish that I am preparing.

It sure beats doing all of the cooking in the hot summer months.

[Zana]

Originally Posted by Worth1

As for the in laws, put them to work or run them off.
Your a Yankee show it.
Look guys I love you to death but I am up to my ears in tomatoes.
I dont have time to fool around you are more than welcome to stay and help if you want.

So and so you stir the tomatoes and dont let them stick.
You over there start packing jars.
Here let me show you how to run the tomato juicer.
I cant say it any politer than that.
I take after my mother and a leader.

Worth

Your old D.I. would be proud of you, Worth!

And I agree with Worth. Put them to work if they're going to come when you're busy with harvest season.

There are many recipes already posted on Tomatoville....I know, I posted more than 1500 of them. If you want to try some recipes with green tomatoes, try the ones for green tomato mincemeat. That can be canned as well and processed in a water bath. (Great on ice cream as well as filling for tarts and pies.) Ketchups, salsas, anti pasta, caponata, are all good choices. When I had huge varied coloured harvest like yours, I used to make sauces that were by colour - black/purple/brown tomatoes in one, orange/yellow in another, orange, /yellow/white in another, pink/red in another, green when ripe in another(with or without yellow with the greens). Some of the different coloured sauces are better for seafood, fowl, red meat or white meat...or veggies. You can also make juices the same way with different colours....or even ketchups that way.

In the end it can be about experimenting. Just remember that if you are going to water bath can it you may have to add lemon juice or another acid to make sure it is acidic enough.

[imp]

As Zana said, you can cook down the sauce in the oven on low, and also use a big crockpot to cook it down ( a friend of mine used to cook hers down in a big restaurant slow cooker, one of those huge rectangular ones?).

If you have good hot weather or a dehydrator you could dry the tomatoes and make tomato powder later or lots of other things from the dried tomatoes.

Have you tried a food mill to make getting the seeds and skins off easier?

[MarlynnMarcks]

What on earth is tomato powder and how do you use it?

[Zana]

Originally Posted by MarlynnMarcks

What on earth is tomato powder and how do you use it?

Dry and then dehydrate tomatoes until brittle. Then grind them into a powder.

Then you can use the powder for flavourings in soups, stews, marinades, sprinkled on eggs or steaks, mixed with cheese and used for stuffings of veggies like peppers...even drinks (mix powder with salt, pepper, garlic and rim your glass with it for margaritas, bloody mary's or bloody caesars, etc.).

Lots more ideas I'm sure. Maybe somebody ought to start a thread for just that.

[FarmerShawn]

Originally Posted by Zana

Dry and then dehydrate tomatoes until brittle. Then grind them into a powder.



Then you can use the powder for flavourings in soups, stews, marinades, sprinkled on eggs or steaks, mixed with cheese and used for stuffings of veggies like peppers...even drinks (mix powder with salt, pepper, garlic and rim your glass with it for margaritas, bloody mary's or bloody caesars, etc.).



Lots more ideas I'm sure. Maybe somebody ought to start a thread for just that.

What do you use or grinding? I find that the high sugar content of my tomatoes clogs whatever I've tried grind them with. Any tricks?

[Zana]

When dry and brittle, I put them first into my cuisinart to get it down fairly fine. Then I run it through my dedicated coffee grinder that I use for spices, herbs and powders.

[Gardeneer]

Originally Posted by Carriehelene

Worth, I do water bath for sauce and canned toms. It is a pressure cooker that I don't utilize, have no idea how. After reading your pressure canner thread, and not understanding 3/4 of what you all are talking about, I knew I was right to be scared of pressure canning. To be honest, it's not the time the jars need to process, it's the time needed to cook down sauce, or skin/seed canned toms that bother me. The need for stirring every 10-15 mins gets on my nerves. My in laws stopping by for 2 1/2 hour visit during harvest season also gets on my nerves lol. The pressure canner scared me, I'm not comfortable with things that can explode and burn me. Yes, I readily admit to being a clutzy baby. Oh, if only I could afford to fly you up here and teach me.

Ginger, ketchup is an awesome idea that Worth mentioned before. Forgot all about it. Umm, what's an immersion blender?

Carrie, Go to GW Harvest Forum and learn all about canning.

Gardeneer.

[Worth1]

Originally Posted by Gardeneer

Carrie, Go to GW Harvest Forum and learn all about canning.

Gardeneer.

You have just managed to insult all of the people that preserve food at Tomatoville in 11 words.
Our moderator in our Preserving Your Harvest section has been to school and trained on preserving food.
Try to post something there that is wrong and she will be there in no time at all correcting it.

Carrie if and when you think you might decide to pressure can food you can always PM me and I will be more than happy to help you in any way that I can.
Throughout my many years of training I have learned there are as many ways to teach someone as there are people.
Don't sell yourself short.

Worth

[Carriehelene]

I surely will do that Worth. That's very kind of you, thank you.

[imp]

Originally Posted by MarlynnMarcks

What on earth is tomato powder and how do you use it?

Originally Posted by Zana

Dry and then dehydrate tomatoes until brittle. Then grind them into a powder.

Then you can use the powder for flavourings in soups, stews, marinades, sprinkled on eggs or steaks, mixed with cheese and used for stuffings of veggies like peppers...even drinks (mix powder with salt, pepper, garlic and rim your glass with it for margaritas, bloody mary's or bloody caesars, etc.).

Lots more ideas I'm sure. Maybe somebody ought to start a thread for just that.

Originally Posted by FarmerShawn

What do you use or grinding? I find that the high sugar content of my tomatoes clogs whatever I've tried grind them with. Any tricks?

Originally Posted by Zana

When dry and brittle, I put them first into my cuisinart to get it down fairly fine. Then I run it through my dedicated coffee grinder that I use for spices, herbs and powders.

The above is how I make tomato ( and other veg) powders.

I do slice them thinner than just for dried tomatoes, but that is to make it more quick and easy to get them to the brittle stage.

I use the powder for all that is listed above, plus salad dressing ( talk about an intense tomato vinegarette!) and to make tomato pasta. The pasta will taste of the tomato, not just be reddish, and against more mild flavors, this can add nicely to the taste as well as to the eye.

Mix with mayo or sour cream and add to a chicken salad is good, too. Mix some into a cooked rice/sausage/onion stuffing for peppers or zuke boats to add another flavor.

Mix with salted butter and add a slice to melt into your beef or pork steaks, slip a bit of tomato butter under the chicken skin before baking, even tomato butter on a mild broiled fish is good.

And, though this sounds weird, I'll make home made croissants adding tomato and herb butter bits along with plain butter ( about 1/2 and 1/2) in the rolling out and layering process, then make the rolls with a savory filling.

I really like adding some to the swiss steak gravy- sometimes the canned tomatoes are a bit muted by the flour/butter roux and the tomato powder can bring the flavor back up nicely.

Love the rimming a glass with the powder, too- great idea. Pretty and tasty!

[Gardeneer]

Originally Posted by Worth1

You have just managed to insult all of the people that preserve food at Tomatoville in 11 words.
Our moderator in our Preserving Your Harvest section has been to school and trained on preserving food.
Try to post something there that is wrong and she will be there in no time at all correcting it.

Carrie if and when you think you might decide to pressure can food you can always PM me and I will be more than happy to help you in any way that I can.
Throughout my many years of training I have learned there are as many ways to teach someone as there are people.
Don't sell yourself short.

Worth

Sorry, but I have had no intention to insult anybody.
But after reading your post I searched and found " Preserving ...." forum here in TV.
While in there I found a thread called :

" How do you can your tomatoes "

The last post made in that thread was made in Sept. 2013.

[Worth1]

Originally Posted by Gardeneer

Sorry, but I have had no intention to insult anybody.
But after reading your post I searched and found " Preserving ...." forum here in TV.
While in there I found a thread called :

" How do you can your tomatoes "

The last post made in that thread was made in 2006.

People have been putting information all over the forum on how to preserve tomatoes.

Kind of hard to find sometimes.
No worries.

Worth

[Zana]

Originally Posted by Gardeneer

Sorry, but I have had no intention to insult anybody.
But after reading your post I searched and found " Preserving ...." forum here in TV.
While in there I found a thread called :

" How do you can your tomatoes "

The last post made in that thread was made in Sept. 2013.

True. And that could be for a few reasons. Somebody hasn't come up with a "new" recipe they felt like posting because they're already using ones posted before Sept 2013. Somebody might not have gotten around to posting yet. And some of us don't post recipes any more on the Harvest Time forums anymore.....although we might have in the past. And in some cases recipes have been removed.

The point? There are literally thousands of recipes listed on Tomatoville in the Harvest Time forums. Although not as many as there used to be. If you take the time to go through all of them, it will take you quite awhile.