Tomato products
3 years ago
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- 3 years ago
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Has anyone researched commercial tomato products for ingredients?
Comments (9)TomNJ Yes, you appear to be right about the first three ingredients of these items being common to tomato paste, and it's no doubt true of spaghetti sauce and BBQ sauce, etc. I was able to find lists of ingredients from the internet and my refrigerator, which is a good beginning. Campbell's Classic Tomato Soup ingredients: Tomato Puree (Water, Tomato Paste), Water, High Fructose Corn Syrup, Wheat Flour, Salt, Vegetable Oil (Corn, Cottonseed, Canola and/or Soybean), Flavoring, Ascorbic Acid, and Citric Acid. [Generic] Tomato Ketchup ingredients: tomato concentrate (water and tomato paste), high fructose corn syrup, corn syrup, vinegar, salt, onion powder, spice, natural flavors Campbell's from Concentrate Tomato Juice ingredients: Tomato Juice from Concentrate (Water, Tomato Concentrate), Salt, Vitamin C (Ascorbic Acid) I am thinking that I'll focus only on the ketchup at first. I'll need to make it as close to the taste of standard ketchup as possible so my young grandson will eat it. [I think he likes french fries only because they convey ketchup to his mouth! And he'll eat a large bowlful of salad with the same attitude as long as the dressing is Buttermilk!] I'd like to omit all but small amounts of the corn syrup and salt to see what kind of results I'd get. I've no idea what "spice, and natural flavors" are included, but maybe I can check out other home-made ketchup recipes (that won't be canned but could be frozen) to see if I can create something tolerable....See MoreCanning with commerical tomato products and soups
Comments (2)Welcome! :) First of all you need to know that as a general rule, re-canning previously canned items isn't recommended for several reasons, preservatives, fillers, possible contamination, decreased quality, color changes, etc. That said there are some tested and approved recipes which call for a small amount of canned tomato paste or sauce. Whether you would want to sub the entire amount or not is up to you as long as you understand that there will be a change in color, texture, and taste. But to be 100% sure we'd first need to know exactly which recipe you are using for the hot sauce. Could you post it? On the hot and sour coup issue - it would have to be pressure canned, no BWB because of the stock. There isn't a tested recipe for it that I have been able to find in any of my books - Carol or Linda Lou may know one in their collection. But IMO you would be far better off freezing it rather than canning it. If canned, the tofu would definitely be out - it is a natural thickener and would have to be added just prior to serving. Dried spices not fresh, right? The link below is to the guidelines for soup canning and keep in mind that the 1/2 and 1/2 rule applies - jars must be no more than 1/2 vegetables and have 1/2 broth. Hope this helps. ;) Dave Here is a link that might be useful: NCHFP - Soups...See MoreTomato products and heartburn
Comments (7)When I was having that heart attack, I DROVE myself to the hospital, and walked into emergency. I saw no other patients, and the little amount staff they had were all partying. I thought that it was a bit odd on a Saturday at noon. I just grabbed my chest and said I think I am having a heart attack. The staff placed me on a gurney, plugged me into EKG and started to treat me, advising me that, yes, it was a heart attack. After about 20 minutes, they told me that they could not admit me. Then said that the hospital was closing as of 1PM that very day. If I had arrived later, the doors would all have been locked. I was ambulanced over to another town and was admitted to Lahey to undergo a bypass the next morning. Historically, I was the last patient to leave that closed hospital. Three years later I saw a bill, for the ER visit, but because it was sent so late, and I was not admitted, but instead ambulanced, I was not worried about any bill. That was about 16 years ago, and to this day, that nice modern hospital has never reopened or been changed to a medical site. Sad, as it was the best hospital in the area at the time. Nice view of Spot pond across the road, and very good rooms.... Tomato jam will require a bunch of sugar, so that will definately offset the acidity. Just try to keep skins and most seeds out if possible. Leave in the watery goo though, as that is natural pectin too....See Moretomato production how do you do the numbers.
Comments (3)My Yield goal is 20-25 Lbs of No.1 fruit per plant. Since this is my livelihood, I'm after perfect No. 1 fruit. Selling "Grade-outs" is more hassle than it is worth. I'm using 5-6 Sq ft per plant. If I opened it up the yield/plant will go up, if I crowd them together more the yield/plant will drop. Simple Physics. By crowding, there will be less air movement (disease issues) more plant material (labor and materials per sq ft) and smaller fruit. I use yield/plant because when we start picking, I pretty much know what 95% of my expenses are so it's easy to determine a sale price that will include profit. I've had times where there were 40 lbs+ No. 1 fruit! I've also had times where we struggle to come up with 12 Lbs....See More- 3 years agolast modified: 3 years ago
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