Sink of Tomatoes
Last year, the tomatoes succumbed to late blight before we got much of a harvest. This year has been very dry, so we've had other challenges, but the harvest has been quite satisfactory as far as I'm concerned.
We grew paste tomatoes this year. When I get ready to process tomatoes, I place them into one sink, and wash them and put the clean tomatoes into the other sink. From there I blanch, skin, core, and process.
My sink has happily had a lot of tomatoes go through it this summer.
posted by Leslie @ 9:30 AM
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I usually use a food-safe 5 gallon bucket to dump the blanched and peeled tomatoes into. Then I mash them to separate the juice & some of the seeds from the pulp. I combine the pulp with either hot peppers OR basil. Then I can the juice separately. I know it seems a lot of trouble to go through for tomato juice, but if you've got celery seed, salt and pepper it tastes like V8 (and you've got all your gear out anyway...)
You know, I've never done tomato juice. I always end up making marinara or salsa or sauce.
The 5 gallon bucket is a great idea. I have a huge stainless bowl that I put my blanched tomatoes in, then as I peel and core each one, they go into a big stainless pot to simmer on the stove. Eventually they cook down and go through a food mill or get combined with other ingredients.
I might try separating the juice rather than cooking it down. Cooking it down until it's thick takes forever (plus you get no juice!) but the flavor is so good I've always talked myself out of canning the juice separately.
Maybe next time... ;)
Well, as you say, it takes lots of time and energy to cook the sauce down unless you take some of the liquid out - a hot process on hot days. Of course, it doesn't hurt that I like Bloody Marys.
Ooooh, and here I was limiting myself to thinking only of how healthy tomato juice is. Bloody Marys sound great. It's been ages (a decade?) since I had one. Need to rectify that!
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