|
| Can you can big boys tomatoes? Do they make a decent sauce?
I have heard romas are the preferred type for paste. Should I mix big boys with romas? Ive never canned tomatoes. Any input would be appreciated. Thanks. |
Follow-Up Postings:
|
| Sure you can. You may 'can' any variety of tomato. In fact many of us prefer sauce made from a mix of tomato-types. Most roma varieties are not noted for their flavor so adding other varieties to them is a common way of improving the flavor of the sauce. Dave |
|
- Posted by goobergrl6 none (My Page) on Sun, Jul 31, 11 at 13:24
| Different varieties have different amount of water content/pulpiness (Yeah I made up a word). Roma's are a nice meaty tomato so it has less water in it to cook out. You can use whatever you want you just might have to cook it down longer. Lisa |
|
| Just wondering ... How aggressive are you folks in "cooking it down"? It is always an all day event for us. I ran 7-8 5 gallon buckets through the Villa/Weston early yesterday morning, started cooking around 8:30 AM and finished with part around 9 last night ... the rest around 4 PM today. This is a 16 qt pot ( we start with this, start more in another pot and combine as they cook down ... start more). Does the steam/evaporation seem "fast" enough?
Maybe it is just qty? Yesterday ended up with 7 quarts and 7 pints.
Today finished up with 13 pints.
This was maybe 60% Brandy Boy and the rest Jet Star ... no paste maters so part of it I reckon ( but really love Brandywine/Brandy Boy sauce). |
|
| After I've run my tomatoes through the food mill, I let the sauce sit overnight. The next day, lots of clear juice can be taken off the top, leaving behind a much thicker sauce. I usually cook it for less than an hour before canning. The juice I combine with onions, garlic, celery to make vegetable stock (goes in the freezer since the pH is unsuitable for waterbath). |
Here is a link that might be useful: interrupted tomato sauce
|
| Thanks for the link planatus! It is always "Pleasant" to read Barbara's articles! matthew18, I can all different variety's, mixed together. |
|
| Your sauce looks fabulous! When I make sauce, I use a steam juicer to get the water out and then run it through a Victorio strainer. Then I don't have to cook it down at all. Judi |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Harvest Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.