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17,474 Views • Oct 14, 2024 • Click to toggle off description
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43 Comments
Top Comments of this video!! :3
Put fresh , cold
tomato pulp into a large jelly bag . Hang the bag for a couple of hours to drain out the water . Then freeze dry .
Any process that requires heat will reduce the water content of your tomatoes , but will also reduce the nutrition content .
Also , you could consider planting a more pulp producing tomato next year .
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I put my frozen tomato bags right in my big pressure canner pot to dethaw. It takes a bit, but I pull up each bag and drain off the water. I also have an attachment for my kitchen aid stand mixer that separates the skin and seeds. It's a game changer!
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OH, MY. I am very close to being in love with your channel. I am an organic banana farmer here in the Caribbean on a tiny US Virgin Island. St John. My farm is located on top, pretty much, on our highest rainforest mountain, Bordeaux Mtn. I needed another idea how to optimize my harvests. I've nearly 600 banana plants, 8 varieties so far. Morina, spinach, hot peppers, oranges, key limes, pineapple, guava, sugarcane and sugar apples, olives, sweet potatoes, coconuts. This video is awesome.
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My mom and I also like to separate the water from tomatoes, so what we do is blanch and peel them, then put the tomatoes in a colander, which is sitting on top of a bucket, to set & drain for a bit, then once the colander is full, we dump them where they need to go, depending on if we’re canning or dehydrating for powder!
It’s adding a step in there, but it makes SUCH a difference when canning bc there’s significantly less water 🍅
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THIS: You were SO close. 1, Freeze. 2, Remove and place on sheet pan cooling rack (VITAL); 3, when it thaws, remove skins by pinching and lifting (as you know, they slip right off. 4, They will automatically drain liquid without any need for cooking if they're above the sheet pan on cooling rack. I wish I would have discovered this 30 years ago. What a time saver.
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I can tomatoes but th3 start would be the same. i core tomatoes and put them whole in freezer bags till I'm ready to can. The night befor I put the bags in my sink to thaw. When they thaw they loose alot of that water and the skins slip right off. Then i mash them in my roaster or pot on the stove. Cuts cooking time down by at least half maybe 2/3. Hope this helps!❤
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I put cut up tomatoes with skins but cores removed, in a roaster and crockpots, let cook over night uncovered. The water evaporates off and the tomatoes are somewhat roasted for that flavor
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That tomato water is full of flavor! Gourmet chefs do all kinds of things to extract it because it’s clear, wonderful taste of tomato. You shouldn’t be trying to get rid of it. 😮
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Thaw them in a sieve.
Bur i wouldn't remove the water, lots of tomato goidness in the "water"
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Put 'ground' tomatoes in a large colander/sieve with a single layer of paper towel as a filter... drain liquid into a bowl.
This is what I would do if I needed to remove the water
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We’ve used a chopper to dice the tomatoes. Then we put them in a salad spinner. Let the liquid drain and dump it a few times. We’ve even let it set in the fridge overnight before a final liquid dump.
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I would freeze dry them in chunks, and blend them after. I have no experience, but something about that just feels right
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If you are determined to remove the water, you could put the tomato in a cheese cloth to drain but as other have said, the water holds a lot of flavor
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I core my tomato’s then put them in freezer in a freezer zip lock bag. I then pull out and through them in a slow cooker or big roaster. As they start to defrost you can pull the skins off if you prefer but don’t mix while cooking just laddle the water off. If you want to take step further you can “can” the water you pull off. It makes a nice drink or use for hydration.
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I think it’d be beneficial to strain after you roughly chop, maybe sprinkle with a bit of salt to help remove the water.
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Can you freeze dry pumpkin next? Maybe for home made pumpkin spice lattes or baking?
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Make sure to get rid of water after freezing but before grinding!!!
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After you blend the tomatoes you can boil it without seperating the juice and ıt probably gives you richer tomato flavour and adding salt increases the umami and then you can freeze dry it and grind it. You may ask why boiling the tomatoes cuz freeze drying evaporates water as well ı think you should try it yourself. But boil it well, not for 3 or 5 minutes.
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Every head of a fine mesh screen? It may not be super fast but putting the puréed tomatoes on it instead of in a container will make it go a bit faster.
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@benhas0408
1 month ago
I wouldnt separate the water from the toms, reduce on a stove to lower water content or if you dont wanted cooked toms, dehydrate or freeze dry as normal. There is so much flavor in the water. Ive worked for chefs that specifically use the tomato water for sauces for pastas and such. Compared to the flesh of the toms themselves, maybe you arent losing that much flavor, but i never want to waste a chance to add/keep/intensify flavor.
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