Chinese Food
Homemade canned tomato sauce
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I planted 56 tomatoes in spring. There are several kinds. At first, Junbao liked cherry tomatoes very much. Every day, he took the dish washing basin to load the ripe tomatoes and washed them immediately. Later, he gradually became less fond of eating. July and August are the peak harvest time. Dozens of tomatoes, big and small, can be collected every day. The refrigerator is full in less than two weeks. After n times of scrambled tomato eggs, tomato rice, tomato noodles and spaghetti, I feel it's time to make the rest of the tomatoes into tomato sauce while they are fresh. It's time to use them again in winter.
Cooking ingredients
Cooking Steps
Step1:Wash and dribble the ripe tomatoes. Remove the stems. Cut into large pieces.
Step2:Put the cut tomatoes in the slow stew. Fill the pot full. After 2 hours of high heat stewing, take a potato press and press it. By this time, the tomato should have become soft. The tomato juice begins to overflow.
Step3:Keep boiling for 68 hours (I went straight to bed). The next morning, the volume of tomatoes in the pot has been reduced to half.
Step4:Take a hand-held blender and mix the tomatoes smoothly. Many of the skins will be stuck on the blender. I will clamp them out until there is no skin stuck. If the tomato has been peeled before cooking, this step is not needed.
Step5:Squeeze out 1 / 4 cup of lemon juice. Mix well with the sauce in the tomato pot. Continue to cook for 30 minutes
Step6:Take a deep pot. Fill half of the pot with water (depending on the size of the pot). Water must be at least 12 inches above the lid of all cans after they are added. Boil the water. Then turn the heat down.
Step7:Before the ketchup is completely cooled, the bottle should not be too full. Leave a space of 12cm. Let the ketchup expand when heated. Warm ketchup can also increase the temperature of the glass jar. It can prevent the glass jar from breaking when boiling in hot water.
Step8:Tighten the lid. Then use a clip to slowly soak the pot into the hot water one by one. Wait a few minutes, turn to high heat, cover and cook for 3540 minutes.
Step9:After cooking, take out the pot and put it on the shelf to cool. After cooling completely, it can be stored in a cool and dry place, such as a storage room. If you don't open the pot, you can collect it for about a year. It's good to make vegetables or sauces when tomatoes are not in season in winter.
Cooking tips:Note 1 - my family has planted several kinds of tomatoes. They are all big and small. It's too complicated for me to peel. If you use all the big tomatoes, you can first cross them with a knife, then boil them in boiling water for 45 seconds, then soak them in ice water and peel them. In this way, the ketchup will be smooth. Note 2 - if you want more smooth ketchup, you can filter the stirred ketchup through a sieve. Drain and discard the tomato skin and some hard seeds. There are skills in making delicious dishes.
