The new horse pasture turned out great — 6 Comments

  1. All of you who bottle tomato puree, please, don’t throw out the clear liquid left over from straining your juice.
    Bottle it in the same way as you bottle puree.

    The clear tomato “water”, as I call it, makes the best stock for cooking risotto. It gives risotto an unbelievable tangy freshness you’ll become addicted to it. It’s also fantastic for cooking pasta, making intensely flavoured, but light summer tomato soups, or any other soups and also, you have the perfect base for tomato jelly! Make it exactly the same way as any other fruit jelly. You will be surprised and delighted at how good it tastes.

    Any time you would like some tangy tomato flavour without the heaviness or thickening quality of straight out puree, use tomato “water’!

    I was put onto saving the clear liquid by an Italian friend several years ago. I haven’t looked back since. I bottle almost as much “water”, as I do puree.

    I also won first prize with my tomato jelly at my local show!

    I also use it in place of water sometimes when I make bread dough.

    Also, as a base for sauces and gravies.

    ps, I love this blog Jackie. I’m an Aussie, live in Aus, and do heaps of preserving.

  2. Wow, Ladyhawk’s turned into such a beauty! Thanks for sharing the wonderful photo of her.

  3. Jackie,
    Thanks for the Tamale info. It came just in time tomorrow we make the tamales.
    The pasture looks great.

  4. Yes, Sharon,
    This does work, as does pouring your tomato puree through a jelly bag! I don’t use the fridge method because have a small propane fridge and can hardly store food in it, let alone a big container of puree! But if you have room, it’ll sure work. Thanks for the tip.


  5. When making a lot of tomato sauce, I have put the puree in gallon containers and wait for it to separate and then syphon off the liquid part and cook down the pulp. It cuts down the time on the stove!

  6. I too am starting to experiment with tomato sauces & juice this year. I made up a batch of juice and placed it into the fridge to can at a later date. A day or two later, it had seperated with an almost clear liquid on the top. I thought of cooking it more, then opted for the lazy way out and just poured the liquid off the top (like you do with gravy & the grease). The remaining juice was the perfect consistancy. I re-heated it and canned up the remainder and it looks perfect in the jars.