|
Post by Ozarks Tom on Sept 6, 2018 17:34:02 GMT
Whoo Howdy! We're in tall cotton now! We've been processing tomatoes for sauce for a couple weeks now, peeling/coring/seeding, then through the food mill. We kept thinking there had to be a better way, so I started looking. It turns out the LEM meat grinder has an attachment that replaces the meat grinder itself, and makes like so much simpler. No more boiling water or peeling, just cut out the flower end and the core, cut into quarters, and drop in the hopper, skins/seeds and all. www.lemproducts.com/product/big-bite-juicer/butcher-meat-grinder-attachments We got the optional screens also for making salsa or juice.
We did 5 1 gallon freezer bags in the time it takes for one bag the hard way.
|
|
|
Post by woolybear on Sept 6, 2018 18:11:45 GMT
Geesh Tom you're a bit late to the show LOL. I got a roma food mill a few years ago. No one can have my mill until they can pry my cold dead fingers off of it. Did you run the skin, seeds and stuff thru your mill a couple of times? I do to get all the goodness I can get and only a papery pulp and seeds are left.
|
|
|
Post by solargeek on Sept 6, 2018 19:25:38 GMT
Geesh Tom you're a bit late to the show LOL. I got a roma food mill a few years ago. No one can have my mill until they can pry my cold dead fingers off of it. Did you run the skin, seeds and stuff thru your mill a couple of times? I do to get all the goodness I can get and only a papery pulp and seeds are left. I got the same thing for all tomatoes, and/or apples and other things 15 years ago. At Fleet Farm. I now have the electric one which is attached to the KitchenAid. Even faster even easier.
|
|
|
Post by Daniel on Sept 6, 2018 19:37:51 GMT
Late to show Tom. I use the Kitchen Aid with the Strainer Attachment. Just cut up and drop in the strainer. Juice and sauce comes out one port and the seeds, skins and other stuff comes out another.
|
|
|
Post by Ozarks Tom on Sept 6, 2018 21:50:48 GMT
woolybear, No, there wasn't any need, the refuse was was just damp, not wet. We did learn one lesson though, it doesn't work well with tomatoes that have been peeled/seeded/cored, but not milled before freezing. It seems like the freezing changes the texture of the meat of the tomato and makes it a bit stringy, clogging up the holes in the strainer cone.
|
|
|
Post by paquebot on Sept 8, 2018 3:33:43 GMT
If you are making sauce, don't need a lot of expensive gadgets. Just need a blender and sieve. My chinois sieve was probably bought around 1966 and still works as good a new. Probably on 5th or 6th blender. (I do have the LEM grinder but that's just fot venison.) Tomatoes are reduced to a puree in the blender. Simmered for 15 minutes and then through the sieve. Thick juice then is the sauce base.
Martin
|
|
|
Post by horseyrider on Sept 16, 2018 19:57:23 GMT
To continue on this, I take the fresh tomatoes destined for sauce, and freeze them. Then, some nasty rainy ugly gray November day, I throw them in a pot and bring them to a low simmer. As they soften, there are almost clear fluids I can ladle off to save on cooking time. Gallons of it, believe me! I run it through the sauce attachment on my KitchenAid, and then either return it to the (just washed) pot, or I dump it into a freshly washed old muslin pillowcase turned inside out. I tie the top and hang it from a cupboard door, draining until I get either the sauce or paste consistency I want. Then it's heated, put into jars, and processed with a bit of lemon juice for acidity. It's so easy, and it's a tremendous time saver. And by waiting until bad weather, it frees my time up during harvest for things that cannot wait. Like mowing, putting up hay, and eating watermelon.
|
|
|
Post by Melissa on Sept 16, 2018 20:52:27 GMT
If you are making sauce, don't need a lot of expensive gadgets. Just need a blender and sieve. My chinois sieve was probably bought around 1966 and still works as good a new. Probably on 5th or 6th blender. (I do have the LEM grinder but that's just fot venison.) Tomatoes are reduced to a puree in the blender. Simmered for 15 minutes and then through the sieve. Thick juice then is the sauce base. Martin I puree and run through a cone sieve. Don't even need to cook them! Out of a bushel of tomatoes I get a few cups of seeds etc... that doesn't strain.
|
|
|
Post by paquebot on Sept 16, 2018 23:13:42 GMT
Chinois qne cone sives are one and the same. We've been using the same one since 1966 and I think that it was a used one at that. Cooking the puree helps break down the flesh and make it easier to get through the sieve. Done it both ways so I know. Right now I have just over 5 gallons of puree frozen and need about 8 total for juice. Then I can cook them in the 4 and 5-gallon pots. Don't expect much more than a couple pounds of waste. Also have a gallon of carrot, parsley, and peppers puree. That is scheduled for the juice. That has to be cooked to break a lot of it down into a liquid.
Martin
|
|
|
Post by feather on May 25, 2019 14:25:56 GMT
Tomato season is coming up again! Making tomato juice, or a thin sauce, or a thick sauce, with or without the seeds and peels--lots of choices. This year I'll be focusing on diced tomatoes in juice because I have 100 quarts of thick sauce from last summer. (we've just about finished up the sauce from the year before) I know some people take out the peels and seeds (with all the above methods) and then throw that (pomace) out. Or dehydrate the pomace, grind and store it for soups, broths/bouillons, and stews. A few years ago I saw a Ted talk about treating cancer with the usual treatments, and they also measured the effectiveness of eating tomatoes at least 3 times a week (this was a study of men) in these same men getting the usual treatments. The tomatoes helped quite a lot. I found this video about the value of pomace of tomatoes and the gell between the seeds. If you don't want to watch the video (5 minutes), it just talks about preventing heart disease, anti-clotting, and how valuable the pomace of tomatoes is for your health. nutritionfacts.org/video/inhibiting-platelet-activation-with-tomato-seeds/So, I wasn't sure I really wanted to save the pomace if I make any sauce this year, but now I'm convinced it's worth saving and using. Who knew?
|
|
|
Post by solargeek on May 25, 2019 14:47:28 GMT
I am with you. I cook the tomatoes quartered in the power pressure cooker XL. Then I throw everything in my food processor and grind until I can't anymore. Then I push it through a simple small sieve. Very little is held back. I think that way I have everything in the thin sauce that I make. I do not thicken the sauce at all until I open the jars for when using in food. The family word for all of the unknown wonderfulness of food beyond vitamins is "Chimoids" -pronounced ky-moids. Great grandma and grandma used to always use that word for beneficial things you were eating.
|
|