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Re: Re: Tomatoes, now Jim's distillery

Kathy, this is what I've learned.

When you steam-juice tomatoes, the juice comes out almost clear. It tastes like tomato juice but doesn't look like it owing to the absence of pulp. You can add pulp if you want--doesn't affect the taste one way or the other.

But waste not, want not. The residue from the juicing process--the pulp. skin, and seeds--if run through a food mill of some sort [I use a Squeezo, but there are lots of alternatives] will yield tomato sauce, and it's tomato sauce ready to can or freeze because it doesn't need to be cooked down to get rid of the "water." It will need a dash of salt, however.

It could be the same with other fruits. I don't know but I would imagine running the residue of a blackberry juicing, say, through a Squeezo would yield pure, seedless pulp that only needs a bit of sweetener to be jam--and no prolonged cooking.

On Jul 18, 2007, at 2:57 PM, Cornergar@aol.com wrote:

I have buckets full of a sweet tomato called "Glacier" we tried for the first time this year. Got the seed from Totally Tomatoes and it was producing by July 4th. Normally we don't have any before mid Aug. They are quite small so I think we will make juice with the excess in our new steam distiller. Jim, you have to take credit/blame for this. It's all your fault that we have found yet another way to spend money! I was so intrigued by your description a while back that I started searching and we ended up buying the Finnish Mehta-Liisa
model. We have blueberries, blackberries, raspberries, apples, pears,
serviceberries and of course various veggies that we can experiment with. And to make a long story even longer...when we went to the Finnish website we found they were offering a cookbook by Beatrice Ojakangas we could download. This author is a well known chef/ cookbook author from the same very small town (600 pop.) in
northern Minn that I am from. As always..small world! Kathy

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Island Jim
Southwest Florida
27.1 N, 82.4 W
Hardiness Zone 10
Heat Zone 10
Sunset Zone 25
Minimum 30 F [-1 C]
Maximum 100 F [38 C]

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