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Canning
Tomatoes for
Sauce Tip
Let Your Sauce Settle
If you are
using a food mill and canning tomatoes for sauce, try this.
Let
your sauce settle.
I
discovered this quite by accident last year. I was in the
middle
of putting up some tomatoes when my husband needed me.
I put
my
tomato sauce in the fridge and later discovered to my delight that the
thick stuff settles!
Another reader of mine shared that
she does this too. In fact it is more common that I realized.
I just didn't know about it!
Place your tomato sauce from the food mill into your large stock pot.
Let it cool on the counter.
You
will notice that the tomato pulp will settle to the bottom. 
When it is
somewhat cool, place in the fridge overnight.
By morning you should have a
clear liquid layer on top. 
The depth of this clear layer will depend on the type of tomato and how
juicy it is. These pictures are from a Roma tomato which is
meatier
than many other types.
My son calls this clear liquid tomato broth. My reader called it tomato
whey.
What
ever you call it, if you skim or siphon it off, the thicker
tomato sauce is
at the bottom. This step will shorten your cook down time.
You will
probably still need to cook down for a couple of hours but not nearly
as long as if you were not able to skim off the liquid first.
| I
also go ahead and process this tomato broth just like tomato
sauce. It can then be used for soup bases or other things.
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I've also done this in large drink pitchers, then you can
pour the tomato
broth off the top.
Make
it your ambition to lead a quiet life and attend to your own business and work with your hands....
1Thessalonians 4:11 |
