Yeah, one of the reasons we can boxes of tomatoes from the farmer's market is that we can't grow enough to preserve for an entire year. Plus as you say, they tend to ripen slowly so we can only put up small batches once our own tomatoes do start to come in. We grow several varieties--this year we are doing:pinkfox said:
I do it to get every bit of goodness out of each tomato. You know, how your mother always told you that the best vitamins are close to the skin of the veggie or fruit? I guess I never got over that, lol!SSDreamin said:Moolie, I need to ask, because I'm fairly new at this: Why do you cook the tomatoes before putting them through the strainer? When I did mine last year, I ran them through raw. Is there a reason you cook, that I should be too?
Thanks for posting all the great pictures!
When I save the seeds (later in the year, from my own home-grown tomatoes) I quarter the tomatoes, scoop out the seedy bit with my fingers into a bowl, and then proceed as normal for both the sauce and the seed goo.SSDreamin said:Ah, gotcha
DH commented that he wondered if cooking them first would make the seeds unusable for the next year? I also want to dehydrate my skins this year, to powder so I can use them as thickeners, etc. in soups. I think I might try it both ways, to 'test' how each way works for my planned purposes.
