Rez Zircon wrote:
Joseph Lofthouse wrote:
I suspect that I'm a super-taster. To me, tomatoes that are pureed with the skins on are nigh inedible. I sure know that the skins are there!
I'm that way with apple peels. No can swallow. Body is sure they're toxic waste. (I'm waaaaaay out the far side of supertaster....) Don't like tomato skins either, but have found if I process tomatoes in the food dehydrator instead of cooking them down for sauce, the skins are less of a problem and I can usually eat them.
So I slice them fairly thin, season them liberally (garlic, rosemary, or whatever sounds good) and put 'em in the dry heat until they're somewhat shrunken but not yet stiff... at this stage they're cooked but still juicy, tho most of the water is gone. Then shovel 'em into quart freezer bags, press 'em flat for good packing, and into the freezer they go. Five gallons of fresh tomatoes reduces to less than a quart of thick but ready-to-use sauce, with minimal effort.
Well, at least the ones I manage not to eat straight out of the dehydrator. :D
I have a ridiculously excessive number of tomatoes coming this year... must figure out how to adapt this for the cherry tomatoes; rough count on four VT100 vines was over 2000 fruits in progress. I don't know how you even pick that many, other than whack 'em with a stick so they fall into a basket.
Vase Angjeleski wrote:Hallo all, I saw this method just recently and looks kind of very frugal and effective. Has someone ever tried vacuum-sealing as this and if so, would that one be kind enough to share the experience with us?
https://www.youtube.com/watch?v=XrZPLF0ezw8&ab_channel=SeriousEats
Stephen Smyth wrote:hi, just wondering if anybody has a read an article comparing the different methods of preserving and measured the available nutrients before and after, specifically all soft fruit, rosa rugosa, elderberries, hawthorne ,apples and maybe afew examples of green vegetables ,kale, sprouts,carrots.There are obviously lots of different methods, i am interested in alcohol and fermenting. Thanks, Stephen