Tomato/Pasta Sauce

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WG.

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Tomato/Pasta Sauce
« Reply #15 on: August 18, 2007, 14:38 »
Quote from: "muntjac"
jars in the oven on a tin with water in it  :wink:
Yup, or a large pot with lid high enough to process your jars.

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Contadino

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Tomato/Pasta Sauce
« Reply #16 on: August 19, 2007, 07:47 »
Before putting sauce in jars, either put them in the oven as Munty suggests, or rinse out with boiling water.

We stack filled jars up in a huge (50ltr) saucepan, each wrapped in material so they don't knock against each other, then fill so that water covers the lid of the top layer.  Light a fire under the saucepan and boil for 20-30 mins.  I believe that this process sterilises the sealed jars.  We process about 50 jars at a time this way.

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WG.

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Tomato/Pasta Sauce
« Reply #17 on: August 19, 2007, 08:28 »
Quote from: "Contadino"
 a huge (50ltr) saucepan
Now that IS a water bath for you, allotmentnut.

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Contadino

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« Reply #18 on: August 19, 2007, 17:43 »
Hey, if you're gonna do something, you may as well do it big.  :)

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Lesley Jay

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« Reply #19 on: August 19, 2007, 20:25 »
So I was right - you do use a water bath Contadino. That is one hell of a big pan!!

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Contadino

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« Reply #20 on: August 20, 2007, 07:03 »
Yes.  The wife's making sauce today and suggested I post up a photo of it all happening later.  Will try.

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Lesley Jay

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« Reply #21 on: August 20, 2007, 13:34 »
Contadino what variety of tomato do you grow for sauce making? I assume it will be a plum tomato but which one?

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Contadino

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« Reply #22 on: August 20, 2007, 15:35 »
We grow Tombolini and Ciliegi which we use to make salsa in the summer (i.e. fresh sauce), and buy in San Marzano about now for winter (i.e. bottled sauce.)  The recipe posted earlier in this thread was using Tombolini.

Next year we're going to be trying a minature version of San Marzano called Luchale (sp?) for winter sauce - it has a lower water content so we won't have to water them as much as SM's, and less need to boil down to reduce the salsa.

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Lesley Jay

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« Reply #23 on: August 20, 2007, 16:15 »
Thanks for the names Contadino. I will start Googling!!

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WG.

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Tomato/Pasta Sauce
« Reply #24 on: August 20, 2007, 17:49 »
Quote from: "Lesley Jay"
Thanks for the names Contadino. I will start Googling!!
Try http://www.seedsofitaly.com/

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Lesley Jay

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« Reply #25 on: August 21, 2007, 11:11 »
Thanks WG but unfortunately they don't stock them. Up to now Google has drawn a blank.

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WG.

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Tomato/Pasta Sauce
« Reply #26 on: August 21, 2007, 12:06 »
Quote from: "Lesley Jay"
Thanks WG but unfortunately they don't stock them. Up to now Google has drawn a blank.
 :?: Their website lists San Marzano & three other F1 hybrids from it.

Perhaps Contadino could be persuaded to mail you some?  Tomoto seed has a long shelf life.

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Lesley Jay

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« Reply #27 on: August 21, 2007, 14:54 »
I'm looking for the Tombolini variety that Contadino uses. I will find them - the OH says I'm like a dog with a bone - I prefer determined!

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Contadino

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« Reply #28 on: August 21, 2007, 16:51 »
I can send you some Tombolini seeds. PM me your details.  This year is the first time I've tried seed-saving, so they may be a bit hit-n-miss.

I found out today that Luchale is a dialect name - when I find someone who speaks Italian I'll find out what they're really called. Ciliegi is Italian for Cherry, so I guess you'll be able to source them yourself..?

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Lesley Jay

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« Reply #29 on: August 21, 2007, 19:23 »
Thank you so much. That is very kind and generous of you Contadino. Can I send you any seeds in return?

When you saved the tomato seeds did you let them go mouldy for a few days first?



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