Comments on: Ideas for Tomato Tonnage

By: stonedpizza

stonedpizza — Wed, 09 Sep 2009 13:40:37 +0000

I have a tomato mill that does 600 lbs an hour.if anyone would want to rent/barter.you just boil run them thru it takes the peel and seeds out and spits out a purree.it takes longer to clean unit than the milling process but simple robert@stonedpizzacafe.biz

By: laabuella

laabuella — Tue, 08 Sep 2009 16:46:34 +0000

I have some canning supplies, dozens of glass pint and quart canning jars I would love to give to someone who could use them, contact me at 262-1176 if interested.

By: Mister MooCow

Mister MooCow — Sat, 05 Sep 2009 17:18:40 +0000

I love those “squat” wide-mouth cup jars. My wife brought some home to can her yellow tomato catsup. Too cute.

Just a few words of warning for any would-be canners: Be VERY cautious about where you get your canning recipes and about modifying any that you find. Make sure that your recipes are recent (to reflect changes in sugar/acid content of fruit and vegetable varieties, the latest studies on avoiding food poisoning, etc.) and from reputable sources like extension services or universities.

As with all recipes, when making changes, you might end up with a wonderful new variation. With canning, upsetting the sometimes delicate chemistry of heat, acid, sugars, pectin and all their potential reagents, solvents, and catalysts can sometimes spell “inedible disaster” at best, ”invisible botulin factory” at worst.

I may be paranoid from years of maternal (and grand-maternal) warnings, but I typically compare multiple recipes from different sources to get a good feel for the sugar:fruit and sugar:liquid ratio and thus judge my target recipe accordingly. When in doubt, you can always contact the Extension Service (http://ohioline.osu.edu/lines/food.html#FOODP) or the National Center for Home Preservation (http://www.uga.edu/nchfp)

—
moo!

By: patient_zero

patient_zero — Sat, 05 Sep 2009 04:29:58 +0000

Towards the end of the harvest, I like to make green tomato pie. I found the recipe in the Dispatch a few years ago and I’m glad I tried it. The end result is a lot like apple pie, but the flavor and texture is uniquely different. I’d like to make a savory pie one day with ground pepper and onions maybe. I’m just not into baking a lot.

http://www.dispatch.com/live/content/food/stories/2007/07/18/CLASSIC18_ART_07-18-07_E2_LM7A0EF.html?print=yes

By: swampkitty

swampkitty — Sat, 05 Sep 2009 03:24:19 +0000

Yeah, my tomatoes are on their last legs, too. So over the past week there's been a lot of this: (Argh, why are the images not showing up?) We put up a bunch of pizza sauce last week using harvested Amish paste tomatoes. Like walker, I think we have some fried green tomatoes in store in the next couple of days.

By: rory

rory — Sat, 05 Sep 2009 01:11:50 +0000

I find the easiest way is to tightly pack olive oil coated tomatoes in a roasting pan. Preheat your oven to 450. Roast them till soft and slightly carmelized and then put them through a food mill and freeze them. It removes the seeds and skins and you get carmelized tomato puree to freeze. It couldn’t be easier or more tasty.

By: Walker

Walker — Fri, 04 Sep 2009 22:53:13 +0000

We’re planning on cooking up some of our tomatoes that didn’t ripen all the way. Mmmm… Fried Green Tomato Weekend. :D

By: derm

derm — Fri, 04 Sep 2009 21:35:54 +0000

I am a recent convert to pressure canning and while time and labor intensive, it is very addictive. Very. Gonna do a few chickens next week to free up some freezer space for vegetables.

By: Manatee

Manatee — Fri, 04 Sep 2009 20:37:22 +0000

Thanks for this! :)