Canned tomato sauce

prvaAs I mentioned in my previous post, my father grows delicious tomatoes. There are too many to eat, so every year we turn the excess in tomato sauce. Tomato sauce is one of the 5 mother sauces of classical French cooking, and rightly so. I think it should have a category of its own, the grandmother sauce. I can’t imagine my cooking without it. It goes into or onto everything, from pasta to pizza, from soups to stews. Making and canning tomato sauce is not difficult, but quite labor intensive, especially if you have to puree it manually and if you plan to make a lot of it, so invite family and friends and get some help.

OK, let’s get to it.

Kot sem omenila v eni mojih prejšnjih objav, ima moj tata njivo odličnih pomidorov (= paradižnikov). Letos jih je več kot jih lahko pojemo, zato smo presežek spremenili v šalšo (= paradižnikovo mezgo). Šalša je ena izmed petih matičnih omak klasične francoske kuhinje, in mislim da si ta naziv še kako zasluži. Sama si ne predstavljam kuhanja brez nje. Šalša gre na ali z vsem – na pašto (= testenine), na pico, v juhe in obare. Priprava in konzerviranje šalše je preprosto a precej dolgotrajno delo, še posebej če se pomidore pasira na roke.

Kot bi rekel Melhijad: “Pridi z mano, ti bom pokazal!”

01So first things first, which tomatoes to choose for the tomato sauce. Only the ripest tomatoes are used, these are soft to the touch, have a strong tomato smell and are very sweet. If the tomatoes used for the sauce are not ripe enough, the sauce might be too sour. You can always adjust the sweetness of the sauce with adding sugar, but if it’s not absolutely necessary leave it au naturel. When you selected your tomatoes, cut the stems and any rotten areas away with a sharp knife and squeeze the seeds out. Tomatoes are now ready for pureeing.02

Začnimo na začetku, z izbiro paradižnikov primernih za pripravo paradižnikove mezge. Izberemo le najbolj zrele paradižnike, ti so mehki, imajo močan vonj po paradižniku in so zelo sladki. Če paradižnik, ki ga uporabimo za pripravo mezge, ni dovolj zrel, je lahko mezga kiselkasta. Sladkost mezge lahko vedno prilagodimo z dodatkom sladkorja, a če to ni nujno potrebno je boljše, da je mezga brez dodatkov. Ko ste izbrali primerne sadeže, paradižnike očistimo in izstisnemo seme, tako so pripravljeni za pasiranje.

0304If you are lucky, you own (or you have access to) an electric pureeing machine. If not – enjoy a good workout while pureeing the tomatoes manually. When all the tomatoes are pureed, you place the sauce on the stove to simmer so that the water evaporates, the flavour concentrates and until a desired consistency is reached. At this point you can adjust the flavour with sugar and herbs if you want. We left ours plain, so we can season it when cooking with it. Don’t forget to mix it every once in a while, that it doesn’t burn at the bottom of the pan. The cooking time depends on the content of the water and the amount of sauce in the making. As it needs to simmer slowly it can easily take a couple of hours (2-4). In the meantime clean and prepare the jars for canning.

05
My grandfather, having everything under control. Nono ima vse pod kontrolo.

07Če imate srečo, lahko v svoje roke dobite električni aparat za pasiranje. Če pa te možnosti nimate, uživajte v dobri telovadbi, ko boste paradižnike pasirali ročno. Ko so vsi paradižniki spasirani, mezgo kuhamo na nizkem ognju, da voda pokuha, okus se skoncentrira in da dobimo želeno gostoto. Na tej točki lahko prilagajamo okus z dodatkom sladkorja in začimb. Naša mezga je brez dodatkov, da jo lahko po želji začinimo, ko kuhamo z njo. Mezgo med kuhanjem mešamo, da se ne prismodi na dnu lonca. Čas kuhanja je odvisen od vsebnosti vode in količine mezge, ki jo pripravljate. Ker mora omaka kuhati počasi, lahko zlahka traja nekaj ur (2-4). Med tem ko se mezga kuha, operemo in pripravimo kozarce za vlaganje.
08 09
When the sauce is ready, fill it into the jars. Place the jars with the lid on in a big pan and fill it with water, so that it reaches half way up the jars. Bring the water to boil and boil the jars for 30 min. Take the jars out and leave to cool. During cooling the vacuum will form and seal the jars. If any lids do not seal completely (you can hear a popping sound when pressing on the lid as the vacuum didn’t form), you can reboil the sauce again and repeat the canning process. Your canned sauce can now be stored in your pantry for at least a year (it’s still good after two years as well – if it lasts that long).

Enjoy the goodies!
_MG_2148Ko je mezga pokuhala, z njo napolnimo kozarce. Zaprte kozarce postavimo v veliko posodo, ki jo napolnimo z vodo, da ta sega do polovice višine kozarcev. Vodo zavremo in kozarce kuhamo 30 min. Kozarce vzamemo iz vode in jih ohladimo. Med hlajenjem se ustvari vakum in zatesni pokrovček. Če se kateri pokrovčki niso pravilno zatesnili (če pritisnemo nanj, slišimo pokanje), lahko omako še enkrat zavremo in ponovimo proces vlaganja. Vloženo mezgo lahko shranimo v shrambi za najmanj 1 leto (iz lastnih izkušenj lahko povem, da je po dveh letih še vedno v redu).

Uživajte v dobrotah!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s