My second canning project was inspired by Marta of Postcards from the Trail and her post, Tomato Puree.
This was a chance to use my new food mill instead of blanching and peeling the tomatoes. A really easy process of washing and chopping the tomatoes - no seeding or peeling. Then they were heated until soft before putting them thru the food mill.
This time I used all red tomatoes, mostly heirlooms, but no romas because I was saving them for some of Marcella Hazan's tomato sauce recipes (see next installment).
Marta noted that the puree was really watery when she canned it, so I decided to do one batch that way (no extra reducing) and one batch after it had been reduced. You can tell the difference in the photo.
Used: I forgot to weigh the tomatoes this time, but it must have been a lot (maybe double the 20 lb I used in the first batch).
Yield: 12 quarts of puree - 7 unreduced and 5 reduced
Comments (1)
They look great. It sounds like your food mill worked much better than mine. I showed mine to a friend and she said it was defective! No wonder it was so hard to use.
I have used one jar so far and they cooked down pretty well. I love having the jars in the pantry in the winter to bring a bit of summer to the dark winter days.
Posted by Marta | October 31, 2010 5:21 PM
Posted on October 31, 2010 17:21