"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 09-18-2006, 01:46 PM   #11
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,600
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.
__________________

__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 09-18-2006, 09:00 PM   #12
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
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.
__________________

__________________
marmalady is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:23 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.