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Hank Rogers[_2_]

Terry Coombs wrote:
> On 8/7/2018 5:05 PM, wrote:
>> On Tue, 7 Aug 2018 16:10:01 -0500, Terry Coombs >
>> wrote:
>>
>>> Of spaghetti sauce on the shelf , that is . Next year I'm planting a
>>> lot more Roma tomatoes , the others just have too much juice , take a
>>> long time to simmer down . Not that that's a bad thing , I'd be cooking
>>> it that long anyway , but I'm ending up losing around 15% of the volume
>>> to simmering out the excess water . I started with 5+ quarts , we had
>>> some for dinner , and there was exactly 4 quarts left . This is a first
>>> for us , we've usually just canned fruit and tomatoes and a few
>>> veggies .
>> It doesn't pay to make tomato swauce from home growns,
>
> Bullshit
>
>> they contain
>> way too much water,
> I agree they have more than the optimum .
>
>> by the time you cook off the water you'll have
>> caramelized sauce, not very tomatoey flavored.
>
> Bullshit , that sauce simmered WAY WAY below the caramelization temp
> - it got hotter in the canner at 240° than it ever got in the pot
> simmering .
>> The commercial sauce
>> method is to warm the pureed romas in huge towers and the water is
>> removed by creating a vacuum but the tomatoes aren't heated nearly
>> enough to caramelize.
>
> I don't know anything about commercial processes . You learn that in
> The Navy ?

Popeye used giant steam jacketed kettles in the navy. They were so big
that Popeye had to use binoculars to check the latches on top.