View Poll Results: Prego or Ragu?
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Ragu or Prego
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From: Erie Pennsylvania
Originally Posted by Jim W
Making homemade sauce is a real process. In typical Italian tradition, we buy several bushels of plum tomatoes, boil them in a big vat over a propane flame, and let boil.
Once the tomatoes are nice and soft, you need a tomato press, scoop out the cooked tomatoes and put em in the funnel that is connected to the press peels and crushes them. What comes out it is a ground up tomato. All of this goes back into another vat over a propane flame to cook. The skins collect out the end, and are typically composted.
Once salt is added to the cooking sauce, it needs about 1/2hr or so, these are huge vats full of sauce. You'll need more mason jars then you'd ever imagine, and fresh leaves of basil to go into the bottle. The sauce must be bottled hot and left to settle for a week or so, as the bottle lid seals.
It lasts us for a good long time (well, a year, just in time for another round of sauce making)
Its a bit time consuming, but totally worth it.
Once the tomatoes are nice and soft, you need a tomato press, scoop out the cooked tomatoes and put em in the funnel that is connected to the press peels and crushes them. What comes out it is a ground up tomato. All of this goes back into another vat over a propane flame to cook. The skins collect out the end, and are typically composted.
Once salt is added to the cooking sauce, it needs about 1/2hr or so, these are huge vats full of sauce. You'll need more mason jars then you'd ever imagine, and fresh leaves of basil to go into the bottle. The sauce must be bottled hot and left to settle for a week or so, as the bottle lid seals.
It lasts us for a good long time (well, a year, just in time for another round of sauce making)
Its a bit time consuming, but totally worth it.
You should sell that in the site store.
Official Spaghetti Sauce of the Bonneville Club
Photoshop project anyone
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Joined: Feb 2006
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From: Melrose
Originally Posted by Jim W
Making homemade sauce is a real process. In typical Italian tradition, we buy several bushels of plum tomatoes, boil them in a big vat over a propane flame, and let boil.
Once the tomatoes are nice and soft, you need a tomato press, scoop out the cooked tomatoes and put em in the funnel that is connected to the press peels and crushes them. What comes out it is a ground up tomato. All of this goes back into another vat over a propane flame to cook. The skins collect out the end, and are typically composted.
Once salt is added to the cooking sauce, it needs about 1/2hr or so, these are huge vats full of sauce. You'll need more mason jars then you'd ever imagine, and fresh leaves of basil to go into the bottle. The sauce must be bottled hot and left to settle for a week or so, as the bottle lid seals.
It lasts us for a good long time (well, a year, just in time for another round of sauce making)
Its a bit time consuming, but totally worth it.
Once the tomatoes are nice and soft, you need a tomato press, scoop out the cooked tomatoes and put em in the funnel that is connected to the press peels and crushes them. What comes out it is a ground up tomato. All of this goes back into another vat over a propane flame to cook. The skins collect out the end, and are typically composted.
Once salt is added to the cooking sauce, it needs about 1/2hr or so, these are huge vats full of sauce. You'll need more mason jars then you'd ever imagine, and fresh leaves of basil to go into the bottle. The sauce must be bottled hot and left to settle for a week or so, as the bottle lid seals.
It lasts us for a good long time (well, a year, just in time for another round of sauce making)
Its a bit time consuming, but totally worth it.
