I ran across "passata" as an ingredient in a recipe I found, and it sent me down a rabbit hole. It sounds like it's fresher tasting because less cooked than tomato sauce, and it also frankly sounds quicker to get canned (I hate peeling tomatoes! what a mess!), so I think I'll make up a batch today. Because my tomatoes are not mostly a canning variety like San Marzano or Roma, I expect that what I'll end up with will be quite watery - which will be fine most recipes and I can always cook it down as necessary. [Edit: it's very flavorful and though it's not concentrated it doesn't taste watery. This may be my new favorite way to can tomatoes.]
Ideas from here.
- clean tomatoes, cut out out any damaged areas, remove stems, halve or quarter to speed processing
- put in large pot and simmer for 10-15 minutes, until softened
- run through a foodmill to remove skins and seeds
- heat jars in water bath canner
- heat tomatoes back up
- fill jars, leaving 1/2" headspace
- add lemon juice (1 T per pint)
- process in water bath for 40 minutes per pint, 45 per quart
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