A thick crust tends to form on the surface of the simmering sauce I stir frequently to bust this up and it helps a great deal. ![]() I also set a small electric fan next to the roaster to blow away the vapors and have found this cuts concentration time down considerably. 6) I set my electric roaster thermostat at about 280 I think you can piddle with this to match your unit to a good simmer rate. Note that if you throw some seeded hot peppers into the stewing pot you will end up with something like snappy tom-but now on to sauce making. You can add a teaspoon of salt to each quart and a vitamin C tablet, process and can per standard procedures and enjoy as the finest juice possible. ![]() You will be impressed with how thick and creamy your juice is at this point-It is actually as thick as any commercial juice on the market and is much more tasty. 5) Continue blender load after another until all the juice has been extracted. The strained juice goes into the electric roaster and the seeds and small amount of tough pulp gets recycled to the garden. 4) Pour the blender load into a hand cranked processing strainer and turn the crank BACKWARDS, SO LIFTING THE SEEDS UP OFF THE SCREEN INSTEAD OF FORCING THEM THROUGH. 3) Ladle into a blender and rev her up for about 15 to 20 seconds. 2) Cook up in a big pot and boil for at least 5 minutes till the steam coming off the stewed tomatoes changes from a harsh smell to a sweet tomato smell. NO MORE BURNED SAUCE!!!!! Some details: 1) Skin and core the tomatoes first-cut them open to be sure there are no yucks inside. ![]() At least 15 years ago an Italian lady told me about using an electric roaster and I have been doing that ever since. However, it seems kinda small to handle a decent sized batch. I never thought of using a crock-pot but I imagine it would work.
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