Tuesday, September 1, 2009

Edgy Tomatoes


I received a box from my mother (Thanks, Mom!) containing 24 pounds of B-grade tomatoes for canning. She bought it on the 27th. I received it on the 30th. I wasn't able to get to can them until yesterday so, yes. Edgy. A little squishy. But not impossible to work with or really gross or anything.

I worked on the sauce in 2 batches because my pots were not large enough to accommodate all 24 pounds of tomatoes while they cooked. Evidently I'm not very good at splitting things evenly because the second batch was heaped into the pot (see picture) and in danger of spilling over on multiple occasions. So, yes, in this regard as well. Edgy. But I got everything processed through the food mill and simmering on the stove. I let the sauce simmer for several hours to reduce in volume. More patience led to thicker sauce.

Edgy also means "having a bold, provocative or unconventional quality." I ended up with 8 pints of Persian-spiced tomato sauce: 5 teaspoons cardi and 1 tablespoon of ground dried lime per jar. (Cardi, for those of you who are wondering, is an equal mix of cumin and coriander. The dried lime is really lime or lemon, left whole and dried. I beat them with a mallet and run them through the blender to make a powder. That part is pretty fun.)


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