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[Fwd: Little report from Kazakstan ...]

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> 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.

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