| T O P I C R E V I E W |
| goneriding |
Posted - Oct 29 2009 : 9:00:58 PM
Okay, hubby and I blanched the tomatoes and then into a cold water dip, peeled them and tossed them into the blender (I sprung for a cheap one at Wmart). Now, they are awfully watery but I didn't add any water, strictly tomato innards.
We heated up the jars and lids, then filled them and put them in the big canner with boiling water. I put a tsp of lemon juice in each one with an inch headroom. They have all popped, so I think that means they've all sealed.
But, my big Q is, why are they so watery?? I thought they would be more like Hunt's Tomato Sauce. Did I blend them too long or maybe not cook them enough (I left the lid on) or I should have cooked them down more before putting them in the heated jars??
Or maybe when I use them in spaghetti, they will cook down then?? What's up with this?? Need help! But I have to say, those 12 pint jars look mighty good, sitting on my counter, cooling away! 
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| 9 L A T E S T R E P L I E S (Newest First) |
| nubidane |
Posted - Oct 30 2009 : 1:54:20 PM
I put everything in the food processor & leave it there when I can them. The skins have a huge amount of vitamin content & you cannot even tell they are in there once it is pulverized by the food processor. & the seeds don't bother me. Saves a lot of time & then you have more good vitamins in the sauce! |
| Sheep Mom 2 |
Posted - Oct 30 2009 : 1:04:19 PM
A note on yellow tomatoes - they are less acidic and not as good for canning. Romas are a higher acid tomato. If you can with yellow tomatoes be sure to add more acid to the mix. A lot of folks like to eat the yellow variety because they are lower acid and cause fewer problems for those with acid sensitivity.
Blessings, Sheri
"Work is Love made visible" -Kahlil Gibran |
| britchickny |
Posted - Oct 30 2009 : 12:32:22 PM
This is all very helpful advice. I think I'm going to try Roma's next year (when I get my first veggie garden started  ) and will maybe invest in a food mill, seems like that is the way to go.
Thank-you Winona for starting this thread. 
ANGIE
"Mercy, peace and love be yours in abundance" JUDE 1:2
http://www.pinkroomponderings.blogspot.com/ |
| goneriding |
Posted - Oct 30 2009 : 11:07:30 AM
Thanks for the answers!!
Okay, I see what I did 'wrong'. First off, I put everything, except peels, into the blender. Didn't sieve out the seeds. I didn't cook it down. The first batch, that I froze, was Roma's from my garden but this batch was...shoot, I can't remember their names but big, red ones and the big yellow ones. They were really, really watery.
So, yep, I have juice now. I can see the separation in the jars. Hubby said we could get new lids and start all over but I'm thinking I can pour off the watery part when I use them, possible?? It will take more jars to make something but the watery juice will be gone.
Am I on the right track??
To read funny stories about my cooking 'skills', please visit http://lostadventuresincooking.blogspot.com/
For uber-opinionated, pleasurable horse related reading, please visit http://horseinfoperson.blogspot.com/
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| Sheep Mom 2 |
Posted - Oct 30 2009 : 11:02:02 AM
I don't like half a jar of juice either. My solution is to use only Romas. Then I hot pack them - I heat them to boiling, add my salt, pepper and garlic then I jar the tomatoes and not the juice. I can the juice separately to use for cooking rice or swiss steak. The jars are then processed and the whole jar is tomato to the bottom. I always can my tomatoes with a pressure canner as it's quicker in my opinion. I have been doing this now for thirty years and it works out great. I did over 100 jars this way this year.
Blessings, Sheri
"Work is Love made visible" -Kahlil Gibran |
| Sarahpauline |
Posted - Oct 30 2009 : 07:10:52 AM
One other thing is it depends on what type of tomatoes you used too. For example, I like Romas for sauce since they arent as juicy.
Not all those who wander are lost...
www.SarahPauline.com
www.AbraxasBaroque.com |
| gramadinah |
Posted - Oct 30 2009 : 06:12:21 AM
When making sauce don't peel dont chop just put in a large pot with 1/4 cup water turn on the heat and cook them. Peels have so much flavor and color that it will help taste. Then when they are all mush put them thru a food mill I use the smallest hole strainer. This takes out all the seeds and the skins. Put all the tomatoes thru this and then back in the pot you used for cooking them and cook down to at least half and then Can them in a water bath canner.
Great Sauce for about anything I always add any thing else when I open the jar to use.
Diana
Farmgirl Sister #273 |
| britchickny |
Posted - Oct 30 2009 : 03:03:19 AM
Winona, I have done the same this year too. i think that the commercial products we buy have probably gone through a process and ingredients added (and who knows what) to reduce the water. I made sauce and cooked down for a while but the finished product is still a bit runny, but you know, I figure we will just get used to it. I know many recipes say to squeeze out the seeds where so much of the water is, but that seems like such a waste to me so I also, just blanched/peeled/blended/cooked. I know that many cooks will cook their sauce for hours but I read that just cooks away all the vitamins. Not sure if that is true but I imagine it would reduce the liquid content.
ANGIE
"Mercy, peace and love be yours in abundance" JUDE 1:2
http://www.pinkroomponderings.blogspot.com/ |
| AuntieM |
Posted - Oct 29 2009 : 9:29:24 PM
I think you answered your own question! Sauce needs to be cooked down - what you have is juice. Now that's not to say that you can't cook down the juice when you're ready to make sauce, that's what I'd do. Also, the next time you try this (and I know you will, it's addicting) after you peel the tomatoes, cut them in half and squeeze the seeds and the jelly-like stuff out of the little pockets in the tomato, then cook them down till thicker, and THEN either blend them or put through a food mill to make a smooth sauce (that's my preference as well). Lemon juice and salt are fine additives, but don't add things like peppers or onions or garlic unless you are pressure canning. And I agree, don't the jars look pretty all in a row? |
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