vrijdag 22 november 2013

Canned Tomatoes: Whole and Passato (Kopie)

Chef’s Notes:
To Peel Tomatoes: Bring a large pot of water to a boil over high heat. Core tomatoes and cut an "X" in the rounded end. Working in batches, blanch tomatoes for about 30 seconds, then transfer to ice water. When cool, remove from ice water and peel. The skin should peel back easily from the "X".
To Grind Tomatoes: Attach the fine blade to a meat grinder. Pass whole peeled tomatoes through meat grinder into a bowl.

Serves: Whole yields 16 quarts; Passato yields 10 quarts.

1 cup red wine vinegar
25 pounds plum (Roma) tomatoes, peeled (see note)
16 large whole basil leaves
About 3 tablespoons gray salt
2 quarts fresh-ground tomatoes (see note)

8 quarts fresh-ground tomatoes
3 tablespoons gray salt
About 7 tablespoons red wine vinegar
10 large fresh basil leaves

Sterilize 16 quart jars and heat lids according to manufacturer’s instructions.
Put 1 tablespoon of vinegar in each jar. Using clean tongs, fill the jars with tomatoes, packing them in firmly and slipping the basil leaf in at the halfway point. Pack jars only to the fill line indicated on the jar. Add 1/2 teaspoon gray salt and 1/2 cup ground tomatoes to each jar. Process according to manufacturer’s instructions.

In a large nonreactive pot, bring tomatoes and salt to a simmer, stirring occasionally.

Sterilize 10 quart jars and heat lids according to manufacturer’s instructions. Put 2 teaspoons red wine vinegar and a basil leaf in each sterilized quart jar (or 1 teaspoon and a small leaf in a pint jar). Process according to manufacturer’s instructions.

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