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Canning tomato sauce without peeling???

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Canning tomato sauce without peeling???

Post  milaneyjane on 8/20/2010, 5:41 pm

Anyone have a sauce recipe for roma that you leave skin and seeds intact? My friend gave me arecipe that you leave the skin and seeds and just put in the blender. I am leary to try it without hearing from others first.

TIA!

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Re: Canning tomato sauce without peeling???

Post  Old Hippie on 8/20/2010, 6:37 pm

Perhaps it makes a difference how good your blender is. Mine is not that great and would never pulverize all the seeds. What I probably would do is put the sauce through a strainer after the blender to get any seeds or pieces of skin out. That would still be easier than scalding and peeling them all, at least I think it would.

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Re: Canning tomato sauce without peeling???

Post  Patty from Yorktown on 8/21/2010, 8:31 am

Peeling tomatoes is super easy. It took far too long for me to learn to put the tomatoes in the boiling water for 10-15 seconds until the skin on one tomato splits, retrieve them and leave them in the colander. If you wait a long while and cut up the rest of the recipe you will be much less likely to scald your fingers. Green tomatoes do not peel well. Happy cooking.

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Re: Canning tomato sauce without peeling???

Post  extremesoccermom on 8/21/2010, 9:32 pm

I hate peeling tomatoes. I would be ok if it was only 5 or 10 but I use 1/2 a bushel when I get around to canning. I tried the recipe on this board for roasting tomatoes. I tweaked it a little but it was so easy to cut, bake, blend and can. And the taste is amazing!


I laid down a bed of thyme, oregano, and basil on the bottom. Followed by a whole bunch of garlic slightly chopped then cut up tomatoes. (either halved or quartered depending on size) Drizzle with olive oil and bake at 375 for 40 minutes then 400 for 20 min. Allow to cool and blend all. Add a lemon juice. Put in clean jars and into a water bath for 20 min.

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Re: Canning tomato sauce without peeling???

Post  milaneyjane on 8/21/2010, 9:40 pm

Well I spent the better part of the day blanching, peeling and seeding the tomatoes. And then I saw soccermoms post. Definately will do that with the next batch. Thanks! I do the exact same thing to make sundried tomatoes that are heavenly! Just a lower temp for a lot longer.

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Re: Canning tomato sauce without peeling???

Post  chocolatepop on 8/22/2010, 1:30 am

milaneyjane... what kind of mixer do you have? i just purchased a kitchenaid attachment and my life is complete!

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Re: Canning tomato sauce without peeling???

Post  LaFee on 8/22/2010, 9:11 am

It won't hurt a thing if you don't peel them.

It's for aesthetic reasons-- the skins don't break down in cooking, and some people don't like the look of them, and little kids tend to have a hissy fit.

If you don't care, it won't affect the quality of your goodies at all.

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Re: Canning tomato sauce without peeling???

Post  kimbertangleknot on 2/1/2011, 12:06 am

So, this is to make a tomato sauce. Can this be used to make a spaghetti sauce that is slightly thicker? I'm pretty handy with canning now and quite a good cook, but I back in the day I had a disaster with making homemade spaghetti sauce and refused to try again... but... I'd like to try again this year.

For comparison in size what I'm use to using at home, the traditional ragu normal sized jar, because it has a tomato flavor without much to it, so I can add my own special mix of ground herbs and spices to make it my own.

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Re: Canning tomato sauce without peeling???

Post  LaFee on 2/1/2011, 1:34 am

as long as it stays on the acidic side of things and doesn't have meat, yep...adding onions and peppers to make it spaghetti sauce is no biggie. I think the Blue Bell site and/or book have directions for spaghetti sauce.

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I disagree

Post  ander217 on 2/1/2011, 8:22 am

LaFee wrote:as long as it stays on the acidic side of things and doesn't have meat, yep...adding onions and peppers to make it spaghetti sauce is no biggie. I think the Blue Bell site and/or book have directions for spaghetti sauce.

I disagree with you on this one, LaFee. Adding onions and peppers without following a tested recipe is a big no-no IMO. Onions and peppers are low acid and will lower the acidic content of the sauce.

The problem is, there is no way for a home cook to tell when the acidic level has gone too low. Tomatoes are a problem anyway because the amount of acid in them varies so much. They now recommend adding acid to them when canning, to be on the safe side.

Will adding onions and peppers on your own be a problem? Probably not. Can it be a problem? Yes, it can. To be safe you should follow a tested recipe from a modern canning book, as LaFee suggested. Their kitchens have the equipment to test the final result, and they know what proportion of low-acid veggies can be safely added.

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Re: Canning tomato sauce without peeling???

Post  FarmerValerie on 2/1/2011, 8:40 am

I like to chop and freeze my peppers, then pull them out and saute as needed, there is no reason you could not can your tomatoes per the advice above, and when you want spaghetti sauce, saute your peppers, onions and garlic (if more is needed) and add them to the mix in the pan when preparing for dinner.

I did have 2 tomatoes last year that were out of this world for sauce. First one was the small yellow pear, to small to skin IMO, so I did not. I just blanched it, tossed it in my blender and pureed it, skin seeds and all, and hubby loved it. I had to get over the yellow sauce on my pasta, but it tasted good. The Yellow Pear is actually a cherry type tomato, but worked great in my experiment. The other was probably an Amish Paste (or Rio Grand Roma, not sure, some plants lost their names 2 years ago in the garden, and this one popped up as a volunteer in the strawberry patch). I did skin this one, but that's it. It is a very meaty tomato, and has few seeds, so I blanched it, skinned it, and again pureed it. I prefer "petite" diced, but hubby wanted pureed, so this time he got what he wanted, and honestly at the time I did not have the desire to chop that many.

Another tip, you can rinse, dry, bag, and freeze tomatoes, and pull them out later for canning. I learned this 14 years ago, living in a mobile home atop of a hill, with no shade and a window unit for air conditioning. It was too hot to can, and we did not have the time or finances for an outdoor kitchen (my dream), so an older lady asked me why I wasn't freezing them and canning them in the fall or winter, when I could kill 2 birds with one stone by canning & heating the house at the same time. This also works out great for slow times, when you are not getting loads of tomatoes, you can freeze as you go, and can when you get enough to justify firing up the waterbath. Last year was my first year to have a pressure cooker for canning, but did not get the chance to use it, so I've been saving most of my food by freezing, water bath method, or drying-like my cowpeas. I prefer canning and drying, living in the country gets scary in the winter, when the power goes out and you have a deep freezer full of garden food, and it's not cold enough to pull everything out and put it in coolers on the porch. We've lost produce that way, so I'm drying most of our peas now, just add extra seasoning, and bacon bits, and if hubby doesn't see me put them in the pan dry to cook, he does not know. He says he can tell, but he eats them all the time and doesn't notice!!!

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Re: Canning tomato sauce without peeling???

Post  sfg4uKim on 2/1/2011, 9:06 am

Thanks for the info everyone. The roasting method sounds especially intriguing to me.

I just received my San Marzano tomato seeds in the mail!

LOL it's still hard to imagine a harvest when we've got snow on the ground and expecting freezing rain tonight.

Kim

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Re: Canning tomato sauce without peeling???

Post  miinva on 2/1/2011, 1:03 pm

extremesoccermom wrote:I hate peeling tomatoes. I would be ok if it was only 5 or 10 but I use 1/2 a bushel when I get around to canning. I tried the recipe on this board for roasting tomatoes. I tweaked it a little but it was so easy to cut, bake, blend and can. And the taste is amazing!

I laid down a bed of thyme, oregano, and basil on the bottom. Followed by a whole bunch of garlic slightly chopped then cut up tomatoes. (either halved or quartered depending on size) Drizzle with olive oil and bake at 375 for 40 minutes then 400 for 20 min. Allow to cool and blend all. Add a lemon juice. Put in clean jars and into a water bath for 20 min.

I was just rereading this thread, which contains great information, but I was wondering if the oiling of the tomatoes for roasting would be a problem? I think I read that you aren't supposed to put oil in canned goods, although I can't remember where I read it.

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Re: Canning tomato sauce without peeling???

Post  quiltbea on 2/1/2011, 3:39 pm

I've got to get myself a Ball Canning Set.
Sounds good.

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Re: Canning tomato sauce without peeling???

Post  kimbertangleknot on 2/1/2011, 4:09 pm

I did find a recipe on ball's canning website that was pretty much exactly what I was looking for. And the bonus is, that it's only for 3/16oz pint jars. I bought this canning set last year -+- Ball® Canning Discovery™ Kit -+- as my intro into canning. I made the salsa that was in the little booklet, did NOT like it. It tasted more like vinegar than salsa. But this -+- Italian Style Tomato Sauce -+- is the recipe and it's great because it is so small so trying it wont be hard. I'll have to try the recipe here too, I have what I'm use to set in my mind but need to open up what to try. It might be better than what I think I want.

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Re: Canning tomato sauce without peeling???

Post  camprn on 2/1/2011, 4:26 pm

extremesoccermom wrote:I hate peeling tomatoes. I would be ok if it was only 5 or 10 but I use 1/2 a bushel when I get around to canning. I tried the recipe on this board for roasting tomatoes. I tweaked it a little but it was so easy to cut, bake, blend and can. And the taste is amazing!

I laid down a bed of thyme, oregano, and basil on the bottom. Followed by a whole bunch of garlic slightly chopped then cut up tomatoes. (either halved or quartered depending on size) Drizzle with olive oil and bake at 375 for 40 minutes then 400 for 20 min. Allow to cool and blend all. Add a lemon juice. Put in clean jars and into a water bath for 20 min.

miinva wrote:I was just rereading this thread, which contains great information, but I was wondering if the oiling of the tomatoes for roasting would be a problem? I think I read that you aren't supposed to put oil in canned goods, although I can't remember where I read it.
You may be thinking of preserving in oil, which is a whole other animal and not recommended by the USDA.You may add oil to tomato sauces and such, as long as you follow the recipe and retain the acid at a recommended level in the product.

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