On 8/7/2018 7:03 PM, Hank Rogers wrote:
> Terry Coombs wrote:
>> On 8/7/2018 5:05 PM, wrote:
>>> On Tue, 7 Aug 2018 16:10:01 -0500, Terry Coombs >
>>> wrote:
>>>
>>>> Â*Â* 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,
>>
>> Â*Â* Bullshit
>>
>>> they contain
>>> way too much water,
>> Â*Â* 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.
>>
>> Â*Â* 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 .
>>> Â* 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.
>>
>> Â*Â* 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.
>
>
>
>
Â* He must have been on an aircraft carrier . The ones on the destroyer
((USS Eversole , DD789 , since sold South of the Border) I served on
were maybe 30"-36" in diameter and just a bit deeper than they were wide
.. I might be off a little , that was over 45 years ago ... That's where
Feldpausch taught me to make bread . The lessons stuck .
--
Snag
Yes , I'm old
and crochety .
Get off my lawn !