Tomato experiment with wood ash and secret sauce
schroedpot
9 years ago
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ilovecucumbers Zone 6b, NE PA
9 years agocarolyn137
9 years agoRelated Discussions
Wood ashes in compost?
Comments (12)We go through 6 cords of firewood a year. I fill a 3 gallon bucket of ash every 7 - 10 days with ash and bits of charcoal. I live on alkaline soils. Where I throw it depends on the prevailing weather conditions on that day - if its dry, windy, and a serious fire risk, I put it in a hole in the ground. If there is snow all over the place, like now, I give the bucket a heave with the wind and scatter it all over the snow. If the compost heap is covered with snow, I toss it on top. We've done this for years and years, and the people who I bought the property from did it for 20 years before that. The 3 ft dia hole where, over the years, dozens of ash buckets have been dumped, is surrounded by dense, lush grass, with an oak tree about 6' away, no ill effects at all. The only time I have ever had any ill effects from putting ash on anything was last summer, when the ash from "mesquite charcoal" turned the lawn where I dumped it pale for a few weeks. Anyway, this is a recurring theme on this forum, those who dump ashes think it doesn't do much harm and may help, and those who have never dumped ashes swear it will ruin your soil. :-) Slash and burn agriculture has been around for thousands of years, for what thats worth. Coal ash is something else all together, and pretty nasty stuff....See MoreBitter tomato sauce
Comments (24)Fresh garlic will impart a bitter tase after time, I only use dried garlic powder in my tomatoe products, actually I use all dried herbs. I use lemon juice with no off taste, the 14 year olds that opened jars last week loved the sauce. I got a "really good" mark for that batch of spagh sauce from them, lol. I also use the skins, this year I wizzed the whole tomatoes in the food processor, then thru the Foley Mill to remove seeds. I noted that I had a far less watery product, then using a Squeezo and higher volume when I started cooking down, but I cook mine down to 1/2 for thicker sauce. Had some red wine in the refrigerator when making the last batch and added that also. I would have to say if I had a product that was not unedible, plus not being able to identify the cause as simply as a added acid, I would not consume it....See MoreReally good italian sauce secrets
Comments (33)One of my favorite, basic tomato sauces comes from a recipe by Marcella Hazan, "Essentials of Classic Italian Cooking". Quote from the book, "This is the simplest of all sauces to make, and has a purer, more irresistibly sweet tomato taste. I have known people to skip the pasta and eat the sauce directly out of the pot with a spoon." I will vouch for this sauce, it has a cult following. It's amazing! Tomato Sauce with Onion and Butter Recipe by: Marcella Hazan 2 lbs fresh, ripe tomatoes, peeled and seeded or 2 cups of good canned tomatoes, cut up with their juice 5 tablespoons of butter 1 medium onion, peeled and cut in half Salt (to taste...I use about 1/2 teaspoon to start) Put the tomatoes (fresh or canned) in a saucepan, add the butter, onion and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato. Stir from time to time, mashing any large piece of tomato in the pan with the back of a wooden spoon. Taste and add salt if needed. Discard the onion before tossing with pasta. **Note: the cooked onion is wonderful! Don't throw it away...chop it up and eat it!...See MorePreserving Tomatoes in Ashes
Comments (6)I was wondering that myself, Amy. I'm kinda of surprised that he can sell them since one of the articles I read said the tomatoes do wrinkle and dehydrate---they just don't spoil and go bad. I guess people who buy the tomatoes and try them don't care if they are wrinkly and dehydrated as long as they taste the way a tomato is supposed to taste. I'm betting the alkalinity of the ashes keeps the usual bacterial rot type diseases from setting in, but that's just my best guess. The alkalinity of any hardwood ashes would vary depending on the type of tree and the soil in which the trees were grown, but I think all hardwood ashes likely would have a pH of at least 8 or 9 and possibly as high as 12 or even 13. If it isn't that the alkalinity deters bacteria and fungi, then I cannot begin to guess why this storage method has worked for him....See Moresheltieche
9 years agoilovecucumbers Zone 6b, NE PA
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8 years agoSuzi AKA DesertDance So CA Zone 9b
8 years ago
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theforgottenone1013 (SE MI zone 5b/6a)