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Post by barefootfarmer on Aug 11, 2015 16:34:29 GMT
I've been canning up tons of crushed tomatoes and tomato juice. I hate the thought of wasting anything so I'm sure I'm canning more pints of tomato juice than I'll actually use as is. And then the light bulb came on! I should have prepped my tough cuts of beef and had them ready to can with the tomato juice as the liquid for my beef soup! I usually have the water as the base in beef soup and it tastes great, but the tomato juice would be even better, I'm sure.
So now I'm putting the tomato juice in the fridge to can as beef soup in the next day. Just wished I'd thought of that before I canned up so many pints of plain juice.
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Post by siletz on Aug 12, 2015 1:11:50 GMT
Sounds like a yummy use of a leftover product!
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Post by barefootfarmer on Aug 12, 2015 1:36:34 GMT
It was! I ended up canning 31 pints of beef stew using the left over tomato juice. My other beef stew looks kind of watery next to it. It tasted great before so I had to try a jar of the new one. It was great! I'll be doing this as standard from now on.
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Post by terrilynn on Aug 12, 2015 1:45:35 GMT
I don't know if you would be interested in this or not but something I have done in the past is to brown up hamburger, and make homemade tomato sauce (using my electric turkey roaster to cook burger in volume one day, then the next day using it to reduce tomato juice into tomato sauce) and can them together. If you think about it many recipes call for browned ground beef and tomato sauce. Chili, goulash, sloppy joes, tacos, and burritos are just a few.
I also brown the ground beef and can that dry for quick dinners too.
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Post by barefootfarmer on Aug 12, 2015 1:55:55 GMT
Wait...I'm stuck on reducing tomato juice to sauce. It will reduce to sauce? So I drained the juice off my crushed tomatoes, twice. It will really reduce to sauce?? Why in the world was I letting all the juice evaporate off for all those years?
I'll be really interested in the ground beef ideas in about a month. I have a hamburger cow getting butchered and I'll have a LOT of burger. I've only canned it as chili in the past. But the recipe was pretty blah. It was the one from the Ball blue book, I think. I'd love a spicy chili recipe if you have one.
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Post by terrilynn on Aug 12, 2015 11:43:38 GMT
Yes the juice will reduce to sauce! In about 6 hours I can reduce my roaster from 22 quarts (full to the brim) to about half that much. Just crank the heat as high as it will go and leave the lid off!
For crushed tomotoes I make my sauce, then take peeled chopped tomato (drained in a colander) and fill a pint jar about 1/2 to 3/4 full then cover all with the tomato sauce and process.
I don't can chilli per se...I can the burger, the tomato sauce, and dried beans all seperately and then when I want chili it only takes a few minutes to open the right jars and combine it with a few other things and its ready to heat and eat.
I have found that the more I can seperately the greater variety I can have when preparing my canned goods. Its all still cooked up and ready to go, I may have to open a few more jars but I can make different stuff with the same ingredients.....does that make sense?
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Post by paquebot on Aug 12, 2015 19:34:08 GMT
When you condense juice, you are not losing juice but the water. That concentrates the flavor and thickens it. Paste tomatoes are not known for great taste when eaten as is. Remove the water and the taste is totally different. My big spaghetti sauce batch takes 36 hours from start to finish. Since I start with more regular tomatoes than paste it already starts out as great juice and just keeps getting better and better even before the rest of the ingredients are added. What's missing then is on the walls, ceiling, and windows!
Martin
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