| Author | Content |
cathy4
St. Louis County, MO
(Zone 5a)
August 07, 2008
06:04 PM Post #5383157
| Jill, could this sauce be dried into a leather? It sounds yummy, I'm out shopping for a food mill. |
critterologist
Frederick, MD
(Zone 6b)
August 07, 2008
06:25 PM Post #5383244
| I'm sure it could, but you get such a relatively small quantity from a bushel of tomatoes that I'd be hesitant to further reduce it... You could probably rehydrate it for use, I suppose, and that might be easier for some considerations than freezing or pressure canning...
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4paws
Citra, FL
(Zone 9a)
August 08, 2008
01:43 AM Post #5384868
| That was one of my first thoughts, and then the second was how would it be to leave out the olive oil to water bath can, and add the oil at serving time. Or, reducing the olive oil enough so that the ratio of tomatoes to other ingredients is still 4:1 and waterbath safe?
I really like this recipe, cooking the skins and all together.
Thank you! |
critterologist
Frederick, MD
(Zone 6b)
August 08, 2008
08:14 AM Post #5385439
| I'm not sure you could leave out the oil without making a big mess... I think the oil might help the veggies roast rather than burn... But if you try it, be sure to report the results, because I've wondered about that too!
I'm not sure there's a "safe" amount of olive oil to add for water bath canning, as I couldn't really find an equivalent canning recipe. |
4paws
Citra, FL
(Zone 9a)
August 08, 2008
10:54 AM Post #5386084
| I'll see what I can find out on both when the tomatoes start rolling in. It's been a slow year, maybe because of the smoke.
The rule I referred to is in my Master Food Preserver notebook from when I took the course many years ago. I imagine the cooperative extension could answer the question.
Thanks, Jill! |
critterologist
Frederick, MD
(Zone 6b)
August 08, 2008
11:09 AM Post #5386143
| OK.. the answer that I got when I looked and asked around is that essentially almost any amount of olive oil will make it unsafe to can in a water bath. If you find out differently, let us know! :-) |
4paws
Citra, FL
(Zone 9a)
August 08, 2008
12:42 PM Post #5386514
| ok, that's good to know, Jill.
Stick with pressure canner then.
Thank you. |
gammaneetz
Garden City, MI
(Zone 6a)
August 12, 2008
11:54 AM Post #5404100
| I'd be worried about the olive oil 'over-flowing' the lid ring if I overfilled the jars. Has anyone ever had a jar not seal properly because of this with the oil added? I know that the oil is needed to keep the ingredients from sticking to the pan while roasting for the long amount of time needed. |
4paws
Citra, FL
(Zone 9a)
August 12, 2008
03:08 PM Post #5404836
| Perhaps a spray would work or a non stick pan.
I want to try this in an electric roaster, rather than the oven, to not heat up the house or use up propane ($3.39/gallon!) right now.
Just waiting for an abundance of tomatoes! |
critterologist
Frederick, MD
(Zone 6b)
August 12, 2008
05:55 PM Post #5405375
| I think the problem with the oil in water bath canning is a botulism risk, not just a matter of getting an improper seal... so you might not be able to tell by checking the lids whether or not you had a "safe" jar.
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4paws
Citra, FL
(Zone 9a)
August 12, 2008
07:27 PM Post #5405754
| Yes, that is the problem and oil coats the spores of botulism so that the water bath doesn't get hot enough to doesn't destroy them, and then provides the perfect anerobic (that's the no oxygen, right?) environment for botulism to thrive. I've been doing some research to find out ... :-) The pressure in the canner makes it hotter, and that breaks through the oil, thus pressure canning is ok.
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critterologist
Frederick, MD
(Zone 6b)
August 12, 2008
09:44 PM Post #5406349
| Thanks, 4paws... that's a good explanation of the "why." I found enough "don't do it" that I believed it, but I never did quite find a succinct explanation when I was exploring options. |
4paws
Citra, FL
(Zone 9a)
August 13, 2008
10:43 AM Post #5408305
| Oh, I understand, and being me, I have got to know the why. If I thought it all the way through (duh!) I'd have realized it. One site pointed out that any high school chemistry student could show why...I didn't make it through chemistry, ever, only the organic chem part of my college Biology class (and that murdered my grade).
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critterologist
Frederick, MD
(Zone 6b)
September 14, 2009
02:15 PM Post #7063390
| Had to bump this thread up and let you know, Paws, that I tried dehydrating a recent batch of roasty pizza sauce... it worked great!
I cut the sheets into smaller squares, and I rehydrated 1/2 cup worth in a couple of cups of fresh diced tomatoes (will use canned diced or crushed tomatoes this winter)... it was absolutely delicious, and since the flavor is quite concentrated it was actually a good thing to dilute it a bit with some non-roasted tomato. |
4paws
Citra, FL
(Zone 9a)
September 16, 2009
05:38 AM Post #7069581
| Yep, it's very wonderful! I made a lot last year and gave most of it away - to rave reviews. I rolled some in full sheets, cut some in squares (good snacks, also good on sandwiches, base for steak sauce...). Can't wait to have tomatoes again.
I've got photos somewhere... |
