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NASFKAB SparkPoints: (189,509)
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10/17/12 10:48 A

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all the best

ANTHEAMS's Photo ANTHEAMS Posts: 580
10/14/12 12:06 P

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I think I must be being a bit dim! With the mouli the skins do not get into the purée as they do with a blender.

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10/14/12 11:19 A

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skins in puree can be hard to swallow but desseding makes me trash a lot of the tomatoi

ANTHEAMS's Photo ANTHEAMS Posts: 580
10/13/12 9:49 A

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that's the point of the mouli - it sieves out all the skin and seeds and you have various size sieves you can use - large for chunky and fine for very smooth. It only costs about £5 - say $6 and infinitely useful.

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10/10/12 10:52 A

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I usually use the blender as do not have a food processor

WATERFELON's Photo WATERFELON SparkPoints: (18,441)
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10/9/12 8:25 P

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I definitely like the smoother texture without the skin and seeds, it's just such a pain to take them all off! And I just threw so much tomato away with all of it. I did several jars where I just de-skinned but did not de-seed them and I definitely notice the seeds! But it didn't actually effect the taste like I had been told it would so I don't think I'm going to de-seed anymore!

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NASFKAB SparkPoints: (189,509)
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10/9/12 7:52 P

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its tastier to skin & deseed

ANTHEAMS's Photo ANTHEAMS Posts: 580
10/5/12 1:36 P

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Do you have the mouli-legumes in the STates? It is much the same as the Victorio but a lot less expensive. For tomato sauce I usually roast halved tomatoes with a bit of onion and garlic and herbs, oil ,salt and pepper and occasionally a splash of balsamic vinegar - and then put the whole lot through the mouli. Not only do you not have to peal or seed the tomatoes, you don't have to peel the onion or garlic - just remember to take off the muddy roots!. Makes a great sauce which you can either freeze or can.


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10/2/12 9:22 A

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I'm really glad I asked the question, I've learned a lot from this thread. Just what I thought-lots of different options for dealing with tomatoes!

Just put the Victorio on my wish list on Amazon! Not sure I can do it this year, but at least it keeps it on my radar for later!

Thanks, all!

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MISSYSTORM SparkPoints: (764)
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10/1/12 10:57 P

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I use my Victorio strainer for tomato juice (56 quarts this year).Love the Victorio strainer. Encourage everyone to get one. (Great for applesauce,too). For canned tomatoes, I slip the skins but do not remove the seeds. For freezing tomatoes, I also slip the skins, cut them up, add chopped onion and green peppers, put them in bags and into the freezer. Fast way to have them for making chili and other tomato dishes.

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CAROLFAITHWALKR's Photo CAROLFAITHWALKR Posts: 15,801
10/1/12 7:27 P

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Fascinating thread for this non-canner to read! Thanks I learned alot . . .

Boy oh boy I'll probably have a hundred questions and cries for help when I start . . .

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CRAFTINWIFE's Photo CRAFTINWIFE SparkPoints: (32,911)
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10/1/12 1:51 P

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I too only skin the tomatoes and leave the seeds.
I do water bath plain tomatoes for 40min, but sauces/salsa is already plenty hot so I just add the seals and rings and be on my merry way. I've never had an issue with them not sealing.

Your seepage problem sounds like maybe the jars were to full. I had that happen with one of mine before. It sealed fine, but we did use that one first.

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GEMINI-SKY's Photo GEMINI-SKY SparkPoints: (161,200)
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10/1/12 11:31 A

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Hi Some of the recipes in the Ball book are on line ...
www.freshpreserving.com/recipes.aspx

Patti / NE Ohio
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WATERFELON's Photo WATERFELON SparkPoints: (18,441)
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10/1/12 10:19 A

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I've seen the Victorio, really want one, but can't really justify the price right now. They're on sale at Amazon right now, but $40 is still way more than the value of the tomatoes and fruit that I'm canning!

Oh, I love the Ball Book, I keep browsing through it at the store, just haven't put it in the cart yet! Perhaps this week....... :)

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RHONDAWI SparkPoints: (40,825)
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10/1/12 9:35 A

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I remove the skin & stem and always leave the seeds. I do a short water bath. This is how my grandmother taught me. I do use a ball book too. I like those books. :)

Blessings are coming your way!!
Rhonda


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10/1/12 8:54 A

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Hi. I use my Victorio Food Strainer..See My Blog...to do my tomatoes.
www.sparkpeople.com/mypage_public_jo
ur
nal_individual.asp?blog_id=5028553

After you boil to soften the tomatoes, you put it through the Victorio.
The seeds and skins go out one side and the pulp and juice go into a pot.
I Never water bath any of my tomatoes. GrandMother and Mom didn't either. Hot jars, Hot sauce, they seal themselves.
I'm 59 and still kicking ! IMHO...(In My Humble Opinion)

Patti / NE Ohio
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FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 35,321
10/1/12 4:34 A

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First off I always skin them but never bother to de seed them. I hate tomato skin getting stuck in my throat. When I preserve tomatoes, using my preserving kit I have here, I boil for the time required and then let out the water using the tap on my preserving kit. I was told a long time ago not to muck about with the tops (even if they are sealed) until the bottles are cold.

If I make my special pasta sauce or a uncooked one, using fresh tomatoes, I always deseed and deskin the tomatoes, it just makes a better pasta sauce.

Below is a link to show you what my preserving kit looks like, it's self contained, you don't need a stove to do it, just a place to plug your cord.

www.ozfarmer.com/food-preserving/pre
se
rving-kits/water-bath-preserver-kits


It's the top one and it only does ordinary preserving not pressure canning.

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WATERFELON's Photo WATERFELON SparkPoints: (18,441)
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9/30/12 10:33 P

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Make that 6 jars! All 6 jars have oozed out over the edge of the jars!

Funny, though, the lids are sealed, there's no spring in the tops so they are sealed tight. I wonder if I shouldn't have left them all in the pot and just let the water cool around them? I have been trying new things this year to try to expand the things I can can and have more variety of foods, but I think this was a mistake to make so much pasta sauce at 1 time with a new recipe!


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MISSNUGGY's Photo MISSNUGGY Posts: 342
9/30/12 10:15 P

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I don't worry about the seeds! You might use a kitchen knive and go along the outside/on the inside of the jar to allow the juice to seep to the bottome, don't fill the jars too full, wipe off the rim with a damp cloth, add flats, put on the rim; not too tight. Water bathe. I have never had the tomatoes ooze out; have done it the above way for many years. Missnuggy

MY PERSONAL MESSAGE TO EVERYONE IS TO LIVE, LAUGH AND LOVE AND DON'T FORGET TO DO UNTO OTHERS AS YOU WOULD HAVE THEM DO UNTO YOU.


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WATERFELON's Photo WATERFELON SparkPoints: (18,441)
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9/30/12 8:52 P

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I left them in and the whole ones are barely noticeable now that the whole batch is done. They're still there for sure, but I don't see too many seeds.

What is the biggest bummer is that out of the 6 pint jars I canned today, as soon as I took them out of the water bath, 3 of the jars began oozing out the sides. I guess there was more air in the jars than I thought. I left 1/2" of head room as I followed the recipe, but they started oozing straight out of the water.

So, I have 3 chapters to read for class next week and 3 jars of pasta sauce to re-can tomorrow!

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MISSNUGGY's Photo MISSNUGGY Posts: 342
9/30/12 6:35 P

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I have been canning tomatoes for many years, I skin them, cut off the stem, stuff them in a jar which has a tsp. of canning salt in it, put on the flat, screw on rim and proceed to water bathe them. Never do I remove the seeds. Miss Nuggy

MY PERSONAL MESSAGE TO EVERYONE IS TO LIVE, LAUGH AND LOVE AND DON'T FORGET TO DO UNTO OTHERS AS YOU WOULD HAVE THEM DO UNTO YOU.


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SKEETOR's Photo SKEETOR Posts: 1,612
9/30/12 5:48 P

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I remove skin and seeds.

Si vales, valeo.


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MARTYLYNN1's Photo MARTYLYNN1 Posts: 5,833
9/30/12 5:29 P

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I remove skins & seeds.




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RAPUNZEL53 SparkPoints: (245,420)
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9/30/12 4:37 P

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I remove the skin but keep the seeds.

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WATERFELON's Photo WATERFELON SparkPoints: (18,441)
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9/30/12 3:14 P

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I was taught a long time ago that it is necessary to de-seed tomatoes before canning them b/c the seeds make the tomatoes bitter. So I have always skinned my tomatoes (I will skin them, I just hate the skins!) and then cut the hearts to get the seeds and tops out. I have canned several pints of tomato BBQ sauce and pasta sauce this year and have been thinking about all the waste generated. I was browsing around the web looking for other ways people peel, skin, chop, and just other ways to can tomatoes and I came upon a blog from some person who says she does a lot of home canning of tomato products. This blogger says she does not peel, de-seed or cut anything off the tomatoes, just boils them down and then puts everything in a blender and pulverizes them, then cans them.

How do you all can your tomatoes? Do you skin them before canning? De-seed them? Cut the stem ends off? I'm curious to hear any thoughts on this as I just spent the morning canning 16 pounds of tomatoes for pasta sauce. I did skin them and cut the stem ends off but did not seed them just to see how it would go. But when I finished blending them all up, there were many seeds still left in the blended sauce.

Thanks!

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