Tomato sauce

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A PPT in PDF form of how we made tomato sauce and canned it.

A PPT in PDF form of how we made tomato sauce and canned it.

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  • 1. 1.  Buy  Roma   Roma  “Pomodoro”  (tomatoes)    are  the  fruit  of  choice  for  many   recipes.     These  oblong  tomatoes  have   more  flesh  than  your  regular,   “garden  variety”  tomatoes.  
  • 2. 2.  Go  Home(ah)   Load  up  your  panniers  and  pedal   your  tomatoes  home.     Stick  to  your  100  mile  diet  by  not   adding  to  greenhouse  gases  on   the  way  home  from  the  market.     Burn  off  some  calories  in  advance   of  all  the  pasta  you’re  going  to   eat.    
  • 3. 3.  Sort’em   Layout  out  the  tomatoes  on  a   tarp.  Pick  out  the  ripest  ones  and   put  the  rest  aside  to  sit  in  the  sun   for  a  day.     Your  sauce  will  taste  best  if  made   from  the  ripe  ones.    
  • 4. 4.  Wash’em     Soak  the  tomatoes  in  water  and   some  sort  of  vegetable  soap  to   wash  off  any  dirt  and  pesticides.     Rinse  well  to  avoid  foamy   spaghetti.     An  old  kitchen  sink  works  well  for   this,  but  a  big  colander  will  do.    
  • 5. 5.  Cut’em  Up     Cut  the  washed  tomatoes  into   quarters.     Be  sure  to  cut  out  any  stems  and   white  flesh.     (Thanks  to  Patrick  who  helped  us   with  this  step).    
  • 6. 6.  Cook’em   Put  a  bit  of  olive  oil  in  a  big  stock   pot.     Add  in  the  cut  tomatoes  in  small   batches.     Cook  until  they  release  their  juice   and  you  have  a  nice  soupy   “mash”.    
  • 7. 7.  Strain’em   Remove  the  excess  liquid  by   filtering  the  mash  through  a   sheet  or  cheesecloth.     Ben’s  parents  taught  us  to  use  a   half-­‐bushel  basket  with  a  sheet  in   side.     Capture  the  liquid  in  a  pot.  It   makes  great  soup  stock.    
  • 8. 8.  Soup’s  On   Straining  the  mash  removes   almost  half  of  the  liquid.     No  point  canning  water!   It  makes  great  soup  stock.   Share  with  your  neighbours!    
  • 9. 10.  Extrude  It!   An  extruder  separates  the  seeds   and  the  skins  from  the  thick,   “pulpy”  sauce  that  you  want  to   can.     We  started  with  a  manual,  crank   version,  but  eventually  invested   in  an  electric  model.      
  • 10. 10.  Extrude  it!   Add  the  mash  to  the  hopper  at   the  top.  Force  it  into  the  shaft   with  the  plunger.   The  engine  turns  an  auger  that   forces  the  mash  through  a  cone   sieve.     The  skins  and  seeds  fall  out  the   end.  The  sauce  comes  through   the  sides  of  the  cone  into  the   funnel  and  down  into  the  pot.      
  • 11. 11.  Can  it!   Mix  the  sauce  with  some  diced   onion,  a  few  basil  leaves  and  a   pinch  of  salt.     Put  it  into  clean,  1-­‐litre  mason   jars,  leaving  some  headspace  at   the  top.  Be  sure  to  wipe  the  rim.     Put  new  lids  and  screw  tops  on   finger  tight.    
  • 12. 13.  Pressure     Can  It!   For  years,  we  used  the  water   processing  method  in  which  you   boil  the  jars  under  water  for  40   minutes.  The  air  inside  the  jars   escapes  through  the  finger   tightened  lids,  leaving  behind  a   vacuum  that  bacteria  abhor.   Since  modern  tomatoes  tend  to   have  low  acidity,  you’re  better  off   using  a  pressure  canner  to  ensure   that  the  jars  are  processed  well.      
  • 13. 14.  Repeat!   Yesterday,  we  processed  3   bushels  of  tomatoes  into  about   32  litres  of  thick  tomato  sauce.     Since  we’re  sharing  that  batch   with  Patrick  &  Chantal,  we’ll   probably  need  to  do  another  2   bushels  to  see  us  through  the   winter.