On 8/29/2016 10:47 AM, gloria p wrote:
> On 8/27/2016 9:24 PM, bob prohaska wrote:
>> gloria p > wrote:
>>>
>>> We made tomato wine a few times in the 1970s. Will look for the recipe
>>> (I'm sure I posted it to rfc years ago.) It takes tomatoes, oranges,
>>> yeast, raisins and wate, if I remember correctly.
>>>
>>
>> I noticed your post on tomato wine, which is what I initially
>> thought I was implying. That the recipe calls for sugar in a
>> 1:1 ratio with the tomatoes, along with lots of other good stuff,
>> suggests it's not practical to recycle an excess of overripe tomatos
>> by fermentation as an economy measure.
>>
>> Thanks for posting,
>>
>> bob prohaska
>>
>
>
>
> No, not an economy measure, just another one of those late
> 1960s fantasy things you make once or twice just to see if it's possible.
>
> Another one--homemade ketchup. Our first garden provided so many
> tomatoes we thought this was a good way to use them.
>
> A bushel or so of tomatoes, onions, vinegar and $10 worth of spices
> (which was a LOT of money in the 60s) a hot day spent over a hot stove
> yielded about a quart of ketchup whose flavor was terribly disappointing
> when compared to Heinz or Hunt's. We were in our mid-20s and it was
> just another adventure. Live and learn.
>
> gloria p


PS: This made 1 1/2 quarts. Not worth the time and effort.