Quote:
Originally Posted by digsdirt
Ok but that is a great deal more work and more time consuming vs. just washing them, throw them all in a pot heating until soft (10 mins). and then running them through the mill. No coring, no gel or seed removal, and no cutting required.
Dave
|
Personally, I prefer to cook them down as little as possible before canning as my goal is purée, not finished sauce.
After I run them through the mill, I put them in a large container in the fridge over night so the liquid separates out from the pulp and then gets siphoned out before the thick pulp goes into the pot for a very short heating time.
This drastically cuts down on the cooking time needed to produce a nice, thick tomato purée for canning. I have Brokenbar (Mary) to thank for this tip. It's amazing how thick of a purée you can get while still keeping most of that fresh tomato flavor. As that is also the goal for salsa, I'm guessing this method is perfect for making it as well.