Quote:
Originally Posted by taboule
Ted, many thanks with your detailed reply. I too believe that a bit of salt helps in the preservation, and for me it enhances the taste. On the same page for this one. I usually add a bit, sprinkle it on the cleaned and cut up tomatoes before pressing them. Let them sit for a bit in a colander, amazing how much clear water drains out, making the puree thicker before it even goes on the stove.
Happy canning.
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I may look at the pre-salting to release more water. But I know that clear liquid has a lot of flavor in it and that's why I have always chosen to cook it down. In the final analysis, I guess I'm making "juice" and you're makin "puree".
Is this one of those, ….. "A rose by any other name...…….."????