Options for Removing Water From Tomatoes for Canning Sauce
zeuspaul
17 years ago
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dgkritch
17 years agoRelated Discussions
How do I make sauce from garden tomatoes?
Comments (23)Hi Irish! Like DigDirt, I prefer the taste of roasted tomatoes for my sauce. I like to do things quick and easy, especially when it comes to preserving because it seems like everything comes on at once and it's hard to keep up. Here's the super-easy way I make roasted tomato sauce, which I freeze for use all winter long. I use Roma (plum) tomatoes for a thicker sauce. No amounts listed in my recipe because it really doesn't matter. I just keep roasting pan-fulls until I've used up the tomatoes. Jane's Roasted Tomato Sauce 1. Core and halve tomatoes (I run my thumb up the hollows quickly to push out most of the gel/seeds) 2. Put tomatoes in a BIG bowl. Drizzle with a little olive oil and toss to coat tomatoes. 3. Place tomatoes CUT SIDE DOWN in large rimmed sheet pan, as big as will fit your oven. 4. Roast in a 400 degree oven for 45-60 mins. Tomato skins will begin to shrivel and start to blacken on top, this is good. 5. When sizzley and well-roasted, remove from oven. The tomato skins will be loosened and most of them will slip off the tomato if squeezed lightly with tongs. If you wish to remove skins, go ahead. If not, it's okay too. 6. Place tomatoes in food processor, pulse a few times until thick and chunky consistency (or however you like your sauce). You will probably have to work in batches since the entire pan of tomatoes won't fit in food processor at once. 7. Pour into freezer containers and let cool before placing in freezer. This makes tomato sauce. I like Italian sauce since that's what I mostly use. So at Step #2 I also cut up some bell peppers and onions into big chunks, put them in bowl with tomatoes and oil. Also a few garlic cloves. Sprinkle in salt, pepper, italian spices. Then place in pan and continue in the same way. Easy, can do a lot at once. Can do tomatoes ahead and leave the big oily bowl covered in frig a day or two until you find time to roast. Free time while roasting, versus sauce on the stovetop that you have to keep an eye on. There aren't any finicky rules using this method. (I'm usually not good with finicky rules! LOL ) Enjoy!...See MoreMaking and canning tomato's for sauce
Comments (6)Oh, hi, Lee. Haven't I seen you on the tomato forum? Ditto what Linda Lou said about adding the acid. Tomatoes are on the borderline of acidic enough to water-bath can safely, so you give 'em a little boost of acid to be sure. Here's a link to some standard tomato sauce canning directions (this MSU site is great for basic preserving info of all kinds; or you can get a Ball Blue Book for a few bucks). You need a tablespoon of bottled lemon juice per pint. Processing time is 35 minutes for pints and 40 for quarts. (Unless you are at high altitude --- unlikely in Wisconsin, I am guessing?) If you are going to put the sauce through a food mill, then as Ken says, you don't have to seed or even peel them or remove the cores --- you just chop roughly, cook 'em until soft, then run 'em through the mill and the skins, cores, & most seeds will stay behind. Were you going to smush them through a plain cooking sieve? You might find that a lot of work. Easier, I think, if you don't have a food mill of some kind, to peel & core in that case (and scoop out the seeds if you care about them --- I don't mind them at all). If the sauce is still chunky when it's as cooked as you want it, and you prefer it smooth, you can then use a blender or stick blender (or, heck, a whisk) to smooth it out. WI 55 is a really nice, productive, all-around tomato and Martin on the tomato forum will send you some seed if you ask. He'll probably send you some seed even if you don't ask but he happens to see your address somewhere. He is on a mission to spread this tomato around the world, and I suspect him of slipping seeds into the pockets of passersby, or planting it on the roadside like Johnny tomatoseed... ;-) Opalka is meatier. I haven't grown San Marzano but I think it's a true sauce/paste tomato, too, should be meaty. If you use WI 55 you may have to cook a bit longer for a thick sauce but I think it's a bit more productive. Good luck! Zabby Here is a link that might be useful: MSU Canning Info...See MoreCanning Tomato Sauce
Comments (20)Sure! Lots of them. And using litmus paper to test hasn't been approved for eons. ;) The pH readings from litmus paper can't be safely replicated and the pH changes during storage. Last time I looked the BBB has at least 3 different sauce recipes in it - plain, seasoned with dry spices, and one they call Italian. NVHFP linked below also have several. A search here for 'tomato sauce recipe' will pull up others too - check out the Roasted Tomato and Garlic sauce recipe. We like this one alot. Multi-Use Tomato Sauce 10 plum tomatoes -- (about 2 1/2 lbs./1 kg) 10 large tomatoes -- peeled and chopped (about 4 lbs./2 kg) 4 large garlic cloves -- minced 2 large stalks celery -- chopped 2 medium carrots -- chopped 1 large onion -- chopped 1 large zucchini -- chopped 1 large sweet green pepper -- chopped 1/2 cup sun-dried tomatoes -- (125 mL) 2/3 cup dry red wine -- (150 mL) 1/2 cup red wine vinegar (5% strength or more) -- (125 mL) 2 bay leaves 1 tablespoon pickling salt -- (15 mL) 2 teaspoons dried oregano -- (10 mL) 2 teaspoons dried basil -- (10 mL) 1 teaspoon granulated sugar -- (5 mL) (optional) 1/4 teaspoon ground cinnamon -- (2 mL) (optional) 1/4 teaspoon ground pepper -- (2 mL) 1/4 cup chopped fresh parsley -- (50 mL) Combine tomatoes, celery, garlic, onion, zucchini and green pepper in a very large non-reactive pan. Add 1 cup (250 mL) water. Bring to a boil over high heat, reduce heat and boil gently, covered, for 25 minutes or until mixture begins to thicken, stirring occasionally. Soak sun-dried tomatoes in boiling water until softened. Drain and dice. Add to sauce with wine, vinegar, bay leaves, salt, oregano, basil, sugar, cinamon and pepper. Continue to boil gently until desired consistency, stirring frequently. Discard bay leaves and stir in parsley. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process in a BWB 35 minutes for pint (500 mL) jars and 40 minutes for quart (1 L) jars. from Ellie Topp's "Complete Book of Small-Batch Preserving" Dave Here is a link that might be useful: NCHFP - Tomato canning guidelines and recipes...See MoreRoasted Tomato Sauce for canning
Comments (11)When I blended the roasted ingredients with the remaining ones, the consistency was just what I wanted. So, the herbs, wine, vinegar, (and the parts of the scallions that were greener) didn't even get cooked. They just got pureed together into almost exactly the sauce I have been yearning to can! So I will once again plague you all with questions before I take a break from the forum for a few days of not-canning, followed by a tiny vacation. I didn't have as many tomatoes as I thought, so I cut the recipe down to a fourth! I didn't process the ONE PINT that resulted :-) but is there a reason I couldn't have? In other words, wouldn't the 35 minutes of processing (40 for quarts) sufficiently "cook" anything that needs to be cooked for safety's sake? Next time I plan to de-glaze the roasting pan with the wine to get more of the caramelized essence into the sauce. As a result it will evaporate a lot of the alcohol in an instant. Last question - at least until next week - I think it would be safe to add some garlic POWDER and omit the sugar. Would one of the experts be kind enough to confirm that?...See MoreCA Kate z9
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