Vinegar from tomato peels?
lyndapaz
15 years ago
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digdirt2
15 years agoksrogers
15 years agoRelated Discussions
Blueberry watering - mix vinegar or lemon peel to acidify water
Comments (87)"The article mentions many acetates, but not calcium acetate, so it proves nothing. As a matter of fact all the molecules mentioned, none have calcium." It proves everything the calcium is irrelevant because in organic and biological chemistry the reactions are solvated and the metal cation doesnâÂÂt directly participate in the reaction. "And remember it's about changing it back to bicarb, not metabolizing the acetate. You're going to have to show me how they change it to bicarb." The end product of acetate metabolism is carbon dioxide that dissolves in water to make carbonic acid. "That may be so, but that doesn't mean that vinegar and sulfur are responsible for their failures. If used properly, both can be effective ways of addressing the pH needs of blueberries." Your right but it just seemed with the extreme hard water that I have in my area that vinegar and sulfur didnâÂÂt seem to be enough. My brother is a big aquarium nut and is always testing the water for hardness, ph etc. He has tested the local water many times for hardness and it goes off the chart, literally his testing supplies canâÂÂt go that high. So it just goes back to the view that what works for some people isnâÂÂt always going to work for other people. To me using sulfuric acid is no big deal. I have had plenty of experience using dangerous chemicals and I actually already have some sulfuric acid....See MoreEnrichment of Tomato Paste with 6% Tomato Peel Increases Lycopene
Comments (7)A good blender can chop the skins up quite fine. I tried it with seeds as well, but the seeds and skins offered a somewhat bitter taste by themselves and the seeds didn't all chop down. I suppose you could add a bit of tomato juices when you attempt to puree the skins in a blender. Be sure that the skins are blemish free before you start. Those rolled up tomato 'twigs' are quite common, so a lot of time in the blender is necessary. It may also help to pour the blender puree though a fine sieve to ensure that you don't get the little tomato twigs into the sauce. There are also a few strains of tomatoes that are bred to offer higher nutrients, so that can also help to increase the Lycopene. I take a capsule of it daily, as I can't have too many tomatoes in my diet. You probably don't need an Urshel machine unless your dealing with many tons of tomatoes at a time. If you have a Vitamix machine, which is simply a higher powered, and reversable bladed blender, that can work OK too, but its blades are not as sharp. A regular blender can be bought for under $20, and you can do several batches of skins if you have a lot of them. One way is to cut each tomato open, and carefully dig out all the seeds, then run them through a food strainer like a Villaware/Roma/Weston model, and then take the all skin waste and place that in a blender with some of the strained sauce and blend away.. Another option is to blanch all the tomatoes to easily remove their skins for the blender, and then deal with the tomatoes seeds, water, and pulp seperately....See MoreHomemade vinegar from grape skins
Comments (9)The Herb Guild I am a part of makes herb and fruit vinegars to sell at the Botanic Gardens here. For fruit vinegars, we simply wash and dry well (my understanding is that any extra water will dilute the vinegar and lower the acidity that keeps bacteria from forming). We then place in a gallon jar with whatever herbs we like and cover with vinegar (white wine in our case, but cider should pair well for this application). In my experience, I see no reason why the pulp/skins wouldn't work, though you may end up with more of a tannin flavor from the grape skins, rather than the sweetness, since you've already pulled a lot of the sugars out with your juice. Personally, I would do the smaller batches, so that if one doesn't work, you can just dump it without losing all of it, and fill the jars about 1/3 full of pulp to start, or try a few different amounts. Also, it would be a shame to waste the vinegar if you find you don't use the end product. If you like it, expand production next year? I don't know for sure, but I would be concerned with the vinegar eating the seals on the spigot on your larger dispenser jar. I would taste your vinegar every few days to decide when it gets to the point you want it. I've had herb vinegars get bitter steeping in two weeks, while others steep longer with no problem. You could also consider some spices such as some anise stars or cinnamon sticks. Fennel seed may pair very well too. Ground spices generally tend to cloud vinegars and don't work that well. I would wait until you strain the pulp from the vinegar to deal with sugar, heating the vinegar to below boiling and stirring briskly to dissolve. Add just enough to sweeten to your taste and uses. Personally, I store my vins filtered, with no remaining herbs or fruit. You may have already discovered this fact sheet in googling and old searches, but it's still good info. Here is a link that might be useful: Fact sheet on making flavored Vinegars...See MoreDo I need to peel the tomatoes for canned salsa?
Comments (9)When making salsa I use a salsa screen on my Victorio tomato mill, which allows a small amount of skins to get through, but it is barely noticeable. Changing or cleaning the screen after each 15 pounds of tomatoes helps, as the skin pieces tend to get caught in the holes of the screen. Be sure not to rub the screen clean into the batch as you would be adding back skins. To reduce bacteria, I spray down all counter tops and sinks with a dilute bleach solution and dry with clean paper towels. I then soak all tomatoes under tepid water for at least ten minutes to loosen any dirt on the surfaces. After soaking, I scrub the tomatoes thoroughly under running water with a vegetable brush, then cut out the cores and any imperfections and place them on the clean counters. I mill them raw and add the juice to the cooking pot. Saves hours of work for large batches compared to the hot dip and cold soak method of skin removal. TomNJ...See Morelyndapaz
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15 years agoDebra Garrett
6 years agodigdirt2
6 years ago
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