Monday, October 4, 2010
Tomato Sauce This Weekend - And Kaffir Limes at Root Cellar
My plan is to make a very basic reduced tomato sauce/puree out of them and can in them in 250ml, 500ml, and 750ml jars. Sheila asked that I make as basic as possible so that it can be used for more applications. The 100 pounds should net me about 15 to 20 litres of tomato sauce. My Victorio food mill will get a good workout, one of the best investments I have made. The pressure canner is another one. It is because of the two of these that I can process and preserve as much food as I do.
If I have the time, I will order another batch of 100 pounds and make more sauce, but also make some basic canned diced tomatoes as well.
The Root Cellar has Kaffir Limes from Thailand available at the moment, I bought some and I going to try and experiment with them.
I have been reading up on them and it looks like I will have to make some sort of Thai food.
The limes are very tart, almost antiseptic in their acid. The skin and fruit are very fragrant.
I have to thank the Root Cellar for consistently have interesting fruits and vegetables to choose from for experimentation. It is also amazing how cheaply they manage to do it for.