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There is a lot more flesh and little seeds with Roma, so I think that is why my family uses them.
Momtothree - grand Asia said $20 for 30 pounds, but I am going to go and see if I can get a better deal on about 150 pounds. I gave my number to a few at Audrey Kell and hopefully they will call me. Will follow up next week! Thank you again!
Hope you find it there! Let me/us know if you do, I will head over there too next week and ask. Now that you got me hankering to make sauce!
As for why with Roma, I actually like em best. Thick with little juice/seeds, they are perfect for sauces. I find once they are roasted and cooked down (I roast first) it really doesn't make a huge difference in flavor. It's when they are fresh that I taste a huge diff from romas and heirlooms. Or if they are the star of the show with little else to deter from the taste. But that's for another board. Back on topic and sorry for the derail!
I was enjoying the "de-rail!" I have never roasted my tomatoes b/c canning so I was learning something from your info . . . maybe we need to start a "canning in Charlotte" thread, lol!!!!
There is a lot more flesh and little seeds with Roma, so I think that is why my family uses them.
Momtothree - grand Asia said $20 for 30 pounds, but I am going to go and see if I can get a better deal on about 150 pounds. I gave my number to a few at Audrey Kell and hopefully they will call me. Will follow up next week! Thank you again!
I love Grand Asia and there's an excellent restaurant in there too. I hope you find some at AK! I might go for that 30 pounds deal as I don't make that much. Not organized enough.
I was enjoying the "de-rail!" I have never roasted my tomatoes b/c canning so I was learning something from your info . . . maybe we need to start a "canning in Charlotte" thread, lol!!!!
I just need to learn to can! I have been seeing so much of it lately with friends and online, I need to get on the wagon. So that thread would be welcome! I am waiting for the clearances on the canning supplies so I can buy some stuff.
I just need to learn to can! I have been seeing so much of it lately with friends and online, I need to get on the wagon. So that thread would be welcome! I am waiting for the clearances on the canning supplies so I can buy some stuff.
I learned to do tomatoes as my first canning project - while in high school - cause I was told - they are the easiest thing to can and I do think that is right! So it would be a great way for you to jump in!!!
Yes, get your supplies on sale . . . and if you don't have a canner - start looking for that. One of my friends found hers at a yard sale (not a pressure canner - I don't use a pressure canner myself).
Anyway (with more apologies to Marlboro for my de-rail) . . . hope you do try it out!!!
One of my friends found hers at a yard sale (not a pressure canner - I don't use a pressure canner myself).
I got my pressure canner off ebay years ago. It is a 22 qt. USA made Mirro. It was a wedding gift that had never been used.
For those who do not know why you would get a pressure canner over water bath canning here is some info.
The big advantage of a pressure canner is that it is so much faster than water bath canning. You don't have to heat gallons of water to boiling and the processing time is a lot less. The shorter processing time results in higher quality.
It also allows you to can low acid foods (vegetables, beans, anything with meat in it, etc.) which you can't do in a water bath canner. Occasionally I will make a huge batch of BBQ baked beans from scratch that include a trip to the smoker. It's an all day long process so these get canned. A pressure canner makes it possible.
I highly recommend a pressure canner if you start to do a lot of pressure canning. I grew up in a household that used them and my grandparents did before that so I was used to using one. We ate stuff all winter long with stuff canned from the garden when it was in season.
My mother in law just called from NJ - $21/bushel there - wahhhhhhhhhhhhh! Tomatoes are the easiest, I throw a piece of fresh basil in there too. I don't personally do the pressure canner or bath. Never needed to and never had a problem. Give them a try, there is nothing like fresh sauce!
... I don't personally do the pressure canner or bath. Never needed to and never had a problem. Give them a try, there is nothing like fresh sauce!
Famous last words....
You can only kill your family & friends once. Go look up how many people have died from botulism poison because they felt the science didn't apply to them. Those old recipes are simply not safe these days with the huge variation of modern tomatoes and especially when you don't grow the tomatoes yourself.
For anyone else reading this please do not can tomatoes (or anything else) without using a USDA approved water bath or pressure canning process. You take a huge risk of botulism contamination and one bad jar can easily kill several people. Proper & safe home canning techniques have been known for 80 years. It's a shame they don't teach it in the schools anymore.
Botulism can't be detected, will kill you and your loved ones, so don't take the risk. Don't not give it a try unless you are willing to do it properly.
---------------
BTW, the best book on this is the "Ball Blue Book of Preserving". You can find it at Walmart or on-line and it clearly explains everything you need to know.
Just returned from a trip up north (Chicago-area) and the prices on produce are much, much cheaper. Never know why this is. There are also more people who do this type of thing, so, there is more of a market for it.
I simply freeze my tomato sauce or tomatoes for use in chili, etc. Much easier & simple to use later as I use various sized freezer bags. That way, I don't have to open a quart jar if all I need is a small amount.
PS: I grow my own romas. I now have a TON of green ones on the vine, not any red ones yet.
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for my de-rail) . . . hope you do try it out!!!
