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 .

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !

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, they contain
way too much water, by the time you cook off the water you'll have
caramelized sauce, not very tomatoey flavored. 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.

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, they contain
> way too much water, by the time you cook off the water you'll have
> caramelized sauce, not very tomatoey flavored. 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.
>

Popeye, I bet yoose and yoose brother don't need a huge tower to pull a
vacuum on yoose tomatos.

On 8/7/2018 5:05 PM, wrote:
> On Tue, 7 Aug 2018 16:10:01 -0500, Terry Coombs >
> wrote:
>
>> 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* Bullshit

> they contain
> way too much water,
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* 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.

Â* I don't know anything about commercial processes . You learn that in
The Navy ?Â* I do know that the sauce tasted very very good last night
for dinner . Very tomato-y with an excellent light back-bite from the
crushed red pepper I used instead of my usual home-grown Serranos (I'm
really low , the ones left are kinda ehh) and a marvelous interplay
between the other spices and ingredients .

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !

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.

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 !

Terry Coombs wrote:
> 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:
>>>>
>>>>> 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.
>>
>>
>>
>>
> He must have been on an aircraft carrier .

Yes, nuclear aircraft carrier which could also go submarine when needed.

Once when the reactor had to be shut down, Popeye paddled it across the
Pacific, averaging 20 Knots. He went through the entire ship's stock of
canned spinach.

On Tuesday, August 7, 2018 at 7:08:25 PM UTC-4, Terry Coombs wrote:
> On 8/7/2018 5:05 PM, wrote:
> > On Tue, 7 Aug 2018 16:10:01 -0500, Terry Coombs >
> > wrote:
> >
> >> 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* Bullshit
>
> > they contain
> > way too much water,
> 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* 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 .

Ignore Sheldon. He is action-packed with issues, one of which is he
doesn't like tomatoes to have their sugars caramelized, and he doesn't
think anybody should be different from him.

For my part, a batch of spaghetti sauce starts with cooking a little
tomato paste in olive oil until it's brown. Adds complexity. Then
more tomato stuff (all canned), wine, other seasonings, and simmered
for several hours.

Cindy Hamilton

On 8/8/2018 5:02 AM, Cindy Hamilton wrote:
> On Tuesday, August 7, 2018 at 7:08:25 PM UTC-4, Terry Coombs wrote:
>> On 8/7/2018 5:05 PM, wrote:
>>> On Tue, 7 Aug 2018 16:10:01 -0500, Terry Coombs >
>>> wrote:
>>>
>>>> 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* Bullshit
>>
>>> they contain
>>> way too much water,
>> 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* 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 .
> Ignore Sheldon. He is action-packed with issues, one of which is he
> doesn't like tomatoes to have their sugars caramelized, and he doesn't
> think anybody should be different from him.
>
> For my part, a batch of spaghetti sauce starts with cooking a little
> tomato paste in olive oil until it's brown. Adds complexity. Then
> more tomato stuff (all canned), wine, other seasonings, and simmered
> for several hours.
>
> Cindy Hamilton

Â* He's just a common pest , like a cockroach . My sauce starts with
browning some ground beef in a CI skillet along with some finely chopped
onions and garlic . Then add shrooms , tomato sauce and paste , tomatoes
, water as needed then all the spices . Then simmer on the back burner
for a few hours .

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !

On 8/8/2018 5:44 AM, Terry Coombs wrote:
> On 8/8/2018 5:02 AM, Cindy Hamilton wrote:
>> On Tuesday, August 7, 2018 at 7:08:25 PM UTC-4, 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 .
>> Ignore Sheldon.Â* He is action-packed with issues, one of which is he
>> doesn't like tomatoes to have their sugars caramelized, and he doesn't
>> think anybody should be different from him.
>>
>> For my part, a batch of spaghetti sauce starts with cooking a little
>> tomato paste in olive oil until it's brown.Â* Adds complexity. Then
>> more tomato stuff (all canned), wine, other seasonings, and simmered
>> for several hours.
>>
>> Cindy Hamilton
>
> Â* He's just a common pest , like a cockroach . My sauce starts with
> browning some ground beef in a CI skillet along with some finely
> chopped onions and garlic . Then add shrooms , tomato sauce and paste
> , tomatoes , water as needed then all the spices . Then simmer on the
> back burner for a few hours .
>
Â* I should have added that the ingredients all go into a big stock pot
, skillet is only for browning the meat and sauteing the onions and
garlic .

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !

On Tuesday, August 7, 2018 at 5:05:53 PM UTC-5, Sheldon wrote:
> On Tue, 7 Aug 2018 16:10:01 -0500, Terry Coombs >
> wrote:
>
> > 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, they contain
> way too much water, by the time you cook off the water you'll have
> caramelized sauce, not very tomatoey flavored. 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.

Home made tomato sauce is very fresh tasting, and you don't get that in any can or jar.

Caramelization is not necessary for tomato sauce. A sugar is almost always added to sweeten up the tomato fruit flavor.

John Kuthe...

Your sig.


I am sneaking up to the storage for one jar. I know how to silence your pup with a bone.
Just mail it so my pants stay clean.