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Old 09-03-2008, 11:05 AM   #31
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I don't skin or seed because: A: I am lazy and B: I figure I need all the fiber I can get.

The sauce is smooth, with no trace of skin or seeds, after using the stick blender.
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Old 09-03-2008, 11:12 AM   #32
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The food mill is the way to go if you leave the skin on. Otherwise you end up with little annoying bits of skin throughout the sauce. There's a bazillion ways to go about this, just find what works for you.
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Old 09-03-2008, 11:15 AM   #33
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Quote:
Originally Posted by sparrowgrass View Post
I don't skin or seed because: A: I am lazy and B: I figure I need all the fiber I can get.

The sauce is smooth, with no trace of skin or seeds, after using the stick blender.
Super! I'm all about "A"
And I just got my stick blender from Amazon today. I was wondering if the stick blender would work well enough so you don't see the seeds.
Now it's off to the hardware store to get the supplies to run a new reseptacle over to my little prep area.

And then probably within the week, run over there again to get canning supplies
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Old 09-03-2008, 11:15 AM   #34
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Thanks Jeeks. I was thinking of skinning, but not seeding for my first batch.
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