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Food Processing Friday

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Well, we didn’t make it to the auction tonight. I just finished processing food for the freezer, and it has been a crazy day weather wise. I still need to handle the beets for the fridge, and the eggplant for the ajvar.

Almost another half inch of rain, and we had some outdoor work that needed to be done this morning.

Add to that a power glitch right in the middle of roasting veggies.

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The eggplant is destined for a small container of ajvar, that I thought didn’t have the smoky charred eggplant flavor I wanted. After roasting, I am letting them cool and will mix them in the spread. The two red peppers I used for them were a bit more than I should have used. Live and learn.

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As for tomatoes, there were three batches done today. Two blanched to be frozen, and one batch for sauce.

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After blanching, I peel them. Squeeze out the seeds, and pack them tightly in freezer bags. I do not use the food saver on tomatoes. Too much liquid in them. I do make sure to remove those damaged areas, the ones where you see the stink bug holes.

As for the romas from the CSA, they became a tomato sauce. A chunky tomato sauce with sausage bits (just enough for flavor).

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Sweating the veggies first.

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Peppers, onions, garlic, carrots in olive oil.

Then, add the peeled squeezed tomatoes. I don’t worry if there are still some seeds in it. I just try to get out the big stuff. Let it simmer on low for at least an hour, until you can completely smash the tomatoes into pulp. I add just salt, pepper, oregano and fresh basil to this sauce.

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I got two one quart plastic freezer containers full of sauce out of this batch.

Now, if my paste tomatoes will just get on the ball and start turning red, I should be able to put up at least another six or eight quarts of this type of sauce.

hocofood@@@

About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

3 responses »

  1. I have a food mill that works real well for small batch removal of seeds & skin. I used it last week when I made sauce out of the yellow romas. I just washed & chopped the tomatoes in big pieces, cooked with onion & crushed red pepper for about an hour. When it was done, ran it through the food mill, seeds & skin gone. My mom gave me the food mill when we got married and boy am I glad !

    Reply
  2. I love days like this one.

    Reply
  3. It was a crazy weather day–we were heading back home to Ohio, and 97 & 70 was fine, but when I got to 68 . . . it was ‘turn on your wipers full blast but don’t bother with your headlights’ and stayed that way through WV and PA into OH. Foolish drivers (I’ll keep my comments clean, though my thoughts are not so charitable).

    Reply

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