The tomatoes are coming much faster than we can eat them now. Knowing how tasteless bought ones are in winter, we thought it a good idea to make stuff with our tomatoes now, that will be good to use then.To this end I roasted in a pan, tomatoes, onion, garlic and sweet peppers, seasoned with salt and pepper, some fresh herbs and lashed with olive oil. The trays were then put into a hot oven to roast, after which they were transfered to a pan, simmered for a few minutes and blended with a bamix until a near smooth consistency was reached. This hot mix was transfered into 1 litre hot canning bottles, the lids fixed just hand tight and these then went into a presure canner. The canner was brought up to 10psi and left for 20 minutes before the heat was turned off and the pressure allowed to fall back to normal. The jars were then removed and placed on a wooden chopping board to cool. Within a few minutes I heard the lids pop as the vaccuum formed.
A net result of 5 x 1litre jars of pasta sauce that goes into a cupboard, rather than the freezer.
2 comments:
Looks fantastic...i spotted someone said you were doing this on gyo. I am eager to do this! Where did you buy your kit from and was it hugely expensive? Also, you refer to a bamix on your blog...what is that? Cheers
Thanks for your comments Vegmonkey.
The pressure canner came from Ebay (approx £90 shipped from the US) and the jars we buy in France although they are also available On Ebay. The process itself is simple.
A bamix is a proffesional stick blender with a top speed of 28000 rpm, they are the muts nuts but cost about £120
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