Tomato sauce and heartburn
eld6161
8 years ago
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Comments (16)
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Can you can tomato or spaghetti sauce using commercial tomatoes?
Comments (3)Sure you "can" but it isn't recommended or encouraged. The question comes up now and then and as a general guideline, re-canning any commercially canned product is not recommended. This is because they contain additives and stabilizers, because the double processing markedly reduces the flavor and quality, and it is a really inefficient use of your time and the energy used for processing given the end result. Your choice, but it would be far better to buy the large cans, parcel them up and freeze them. Dave...See MoreAcid Reflux/Heartburn; symptoms and remedies? (long)
Comments (47)Wow, I was searching for something else and came across this old thread. Since I have had some experience I thought I'd drop in with my own particular solution... I think it will work for most people though. Drink "green juice"... its simply concentrated fresh veggies. Mainly greens like lettuce, spinach, dandelions, beet greens, etc stuff like that run through a juicer... NOT a Blender, blenders leave all the roughage in, which dilutes the flavors and bulks up and is just plain too much extra to drink. Root veggies are okay to add as well, especially carrots and beets. Cabbage related veggies are too strong flavor-wise and will render the juice very unpleasant to drink, mushroom will make it taste like the forest floor. Fruits will make it more palatable but do add a lot of sugar in the form of fructose its so best to limit that. Drink just a cup of green juice at least once a day and within a week or two, no more acid attacks, ever! If I fall off the wagon (stop drinking it daily) in about a month the night-time acid issues resume. I've been doing this for almost twenty years now, the pattern/connection is un-mistakeable. Additional benefits from drinking green juice... sleep more soundly, blood pressure normalized after the first several months, bowle movements are quite regular within 20 minutes after having my morning green juice. And I'm not the only one... my wife and several friends also drink green juice with similar results. My conclusion is we (meaning everyone) just aren't getting enough of what freshly consumed vegetables supply (likely high concentrations of minerals in highly absorbable forms) into our diets... so fix the diet and you'll likely fix a number of physical health issues. Its not a magic potion, its not a drug to instantly treat symptoms.... Rather green juice is real nutrition and so it will take time to work, it needs to be a lifestyle change, if you treat it as a fad it will have no lasting results. Peace, I'm outta here......See MoreTomato paste with tomatoes or tomato sauce
Comments (7)mustangs - For relatively small amounts (1-cup or less), store your tomato powder in a dry environment - either vacuum-sealed or in a refrigerator (refrigerators are dry due to the frost-free feature). I keep a user-friendly amount in a pint jar in the refrigerator with some moisture absorbers in it (recycled from supplements we take) to keep it from clumping. When I open a #10 can of tomato powder I keep it free-flowing in a vacuum-sealed canning jar/s, FoodSaver canister, or some other container that can be sealed with a FoodSaver Universal Lid. I like to use the Universal Lids when I move food from long-term storage to the pantry, especially things I get in-and-out of frequently. -Grainlady...See MoreTomato paste vs tomato sauce
Comments (12)All of the above. Canned or homemade. Crushed tomatoes are whole tomatoes which have been reduced to pulp but not blended or strained like puree. You can build a rustic sauce on them and use them for things that have a tomato base. Tomato puree is tomatoes that are blended smooth, with or without the skin and seeds. The main building block of your classic red sauce. Tomato paste is the same thing cooked down to remove most of the water. Add to anything for an enhanced tomato flavor. Even when watered down, the flavor is stronger, more like sundried tomatoes. The Italian lady I learned spaghetti sauce from uses two small cans of paste to one large can of puree. You could substitute sundried tomatoes whirred in a food processor with a little liquid, but taste. Some sundried tomatoes have an equivalent flavor, and some are much more intense. Extra concentrated tomato paste is the same thing with even less water--it's what comes in the tube. Usually used by the dab squeezed into a sauce (the kind for a dish you're serving, not a big kettle of spaghetti sauce). Tomato sauce in a can is generally thinner than tomato puree, is cooked, and has a basic amount of herbs and spices in it. Enough to give flavor but not enough that you can't overlay your own flavor. Added to many recipes, especially those that have shortcuts, as the base for a quick spaghetti sauce (added to sautéed veg and meat, with some amendments) or marinara (ditto). Often seen in recipes for chili, soup, etc. Often used straight out of the can instead of pizza sauce. All around short cut. Other common tomato products are diced, whole and stewed. Diced and whole are obviously for when you want tomato chunks. They're packed with juice which you can include or not depending on how much liquid you need. Stewed tomatoes are used in particular recipes. They're long cooked, and often flavored. All canned tomato products have a lot of salt unless labelled otherwise. I never add salt when I use them, or perhaps at the end if it's needed....See Moreeld6161
8 years agoplllog
8 years agoannie1992
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8 years ago
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