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Sat, Sep 6, 14 at 21:47
| I read on here that it is recommended to remove tomato skins because they harbor bacteria. So I'm guessing it's not safe to make sauce from skins, juice & cores for that reason? Saw it on nwedibles.com, they simmer it together, then puree, strain and return to pot to cook down, add lemon juice and BWB 35 min for pints. I'm getting ready to process 25 lb tomatoes tomorrow and wondered about using the leftover bits. Interesting idea but I defer to your expert opinions! |
Follow-Up Postings:
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| It is your choice but no it would definitely not be recommended. Sort of defeats the purpose of peeling them in the first place. And please use that blog with great care when it comes to canning anything except highly acid foods. Dave |
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| You could make sauce and not can it. I just did this from 14 lbs. of paste tomatoes and only ended up with about 2 cups of sauce. We'll just eat it in the next day or two. I wouldn't can sauce made from peels either. Deanna |
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- Posted by iwannagoat none (My Page) on Sun, Sep 7, 14 at 20:53
| thanks! I ended up tossing them... |
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| The notion that tomato skin may harbor harmful bacteria, therefore it should be peeled , is none sense. we eat them with skin all the time. The aim of canning processes (Pressure or BWB) is to kill those bacteria (if any) and/or prevent them from multiplying. We peel and core tomatoes for quality reasons. Tomato skin and seeds are so tough that they will come out of human digestion system intact. So why to eat them ? |
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