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Old 09-18-2006, 12:46 PM   #11
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Location: Northern New Mexico
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Not sure if this will be any help to your particular situation, but this is how I do it.

For any tomato product I can, I first wash the fruit, core the tomatoes and immediately chunk them into the blender container. I blend the whole tomato, minus the core or any blemish. This means the skin and seeds are incorporated in the finished product. I do this not to save time, but to include all the nutrients, fiber and goodies the entire tomato has to offer. As I type, I have a canner load of chili sauce processing. For this, I briefly blended the tomatoes and all the assorted vegetables that I add to the chili sauce. Once the vegetables have been run through the blender, be it for sauce, juice, or chili sauce, it is ready to can when it gets up to a boil or has cooked down enough. Been canning tomatoes for nigh on 30 years this way, and I guarentee you there is no bitter flavor related to having the seeds incorporated.

I am a hugh advocate of not peeling fruits and vegetables. I do not peel potatoes, sweet potatoes, apples, pears. The only vegetable I can think of that I do not eat the peel is winter squash.

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Old 09-18-2006, 08:00 PM   #12
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I made smooth sauces for canning, and just cooked the chopped tomatoes down for about an hour, then ran them all through a food pureer; got rid of skins and seeds at the same time! Than back on the stove for a slow, low cook til the sauce thickened. I never seasoned my 'base' sauce when I canned; always waited til it was used for a dish, then added seasonings.

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