Guest guest Posted September 7, 1999 Report Share Posted September 7, 1999 > > > Green peppers are also being dried. We are going to dry tomatoes and the > tomats are getting ready to made in to sause for winter usage. Who can tell > me the best way to insure the jars don't go weird and explode later on. Nice to hear someone is trying to get it together. Hope their crops don't spoil before the storage is finished. Why dry green peppers? We let them ripen and then dry them. They are much more nutritionally valuable if let to ripen. I don't understand the question about tomato sauce. There is a standard procedure for canning tomatoes that should be easily available. We have 120 quarts of tomato sauce canned ourselves. That is starting with higher dry matter paste type tomatoes, removing the skins and seeds, and cooking down to about 1/3 of original juice volume. Yes, we love pizza. Some we only cook down to about 2/3, then we have bought a bag of organic TVP, which lasts seeminly for years with no special treatment. We cook the TVP in the looser sauce, which absorbs the excess moisture. Add some beans and a little cayenne, voila! Chile. Also, some of the sauce is canned with tomatillos and peppers to use as a salsa. Quote Link to comment Share on other sites More sharing options...
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