Posted From: 188.8.131.52
|Posted on Thursday, February 17, 2011 - 2:36 pm: || |
Deb, I'm looking for a canned tomato product to use for making sauces and catsup, etc. Your book says you have had success using Muir Glen Tomato Puree. In my store, I found a 26 oz can of Muir Glen Organic Tomato Puree that lists ingredients: Organic tomato puree (water, organic tomato paste), naturally derived citric acid. I'm concerned about the citric acid and wondering if this is the same product you are referring to??
I just received your book yesterday and now I've found this site. It's going to be a wonderful help!
|Posted on Thursday, February 17, 2011 - 3:07 pm: || |
I have never tried a tomato puree that contains citric acid, whether naturally derived or not. But some here have. Some say that they do fine with naturally derived and some don't. I hate to say it, but sometimes we have to take a chance and try it. I found several tomato purees that didn't contain any citric acid..mostly at places like Grocery Outlet, Big Lots, and at our Fred Meyer store. Most of the time I just puree my own frozen tomatoes. If that's too runny, just pour the puree into a strainer in a bowl that is lined with a thin dishtowel or cheese cloth. I like the thin white towels sold at Target. Sorry. Wish I had more tips for you. Annie's and Trader Joe organic ketchup seem to be fine for a lot of people..also, an organic Fred Meyer brand. Happy to hear you received the book. Be sure to really read the first part. Some dive into the recipes without knowing the best ingredients to use.
|Posted on Thursday, February 17, 2011 - 4:06 pm: || |
Thanks, Deb. I guess it'll be a try and see thing with this can of tomato puree. I would dearly love to have a Trader Joe's or Whole Foods store nearby but the closest are a 2 hour drive away. Once I get a better handle on just which foods are causing me trouble and what I may want to buy there, it will be worth the day trip to the 'big city'.
|Posted on Wednesday, February 23, 2011 - 5:01 pm: || |
I found (when making Greek yogurt) that coffee filters work great for straining things. Cheap alternative to cheesecloth. I just line a colander with with them. They are easier to arrange them if you wet them first. Dry they tend to move around.
|Posted on Wednesday, February 23, 2011 - 6:53 pm: || |
evelyn, some coffee filters are dusted with cornstarch, so be very careful with them. I think on the avoiding corn forum, they tend to use the metal coffee filters instead of the paper ones. I don't drink coffee, so I don't know.
|Posted on Thursday, February 24, 2011 - 8:42 am: || |
i found a nifty little yogurt box with strainer insert and lid at one of our local kitchen co-ops, very handy... i would think it might do the job with tomato puree also
|Posted on Saturday, February 26, 2011 - 5:04 pm: || |
Anon, I do well with the Muir Glen Organic tomato sauce and diced tomatoes. I'll get a reaction if I eat a lot of it. But I can occasionally make pizza sauce or soup with them and do just fine. I wish I could find a non-citric acid canned tomatoes but haven't found any yet. This year I hope to can and freeze even more tomatoes from our garden.
I've never had a reaction to Annie's ketchup. I've been using Annie's for 3 years now and I'm very happy with the product. Good luck!
|Posted on Saturday, February 26, 2011 - 6:22 pm: || |
I have 2 possible leads for you Emily - these are ones I have found listed here or at the corn avoidance forum (don't recall where just I had put them on my amazon wish list in the last month) - I have not bought or tried them and haven't researched them well yet. For the first, not all of the Cento's were okay but this was the one mentioned I think.
|Posted on Wednesday, March 02, 2011 - 4:30 am: || |
I've heard good about both, Sara. Also noted that my Contadina tomato paste contains only tomatoes - no other ingredients listed.
Thanks for the tip, Kristy, have already switched to reuseable cloth on your filter advice. Apparently it strains better, because I left it a draining too long and now have cream cheese
Yogurt is so good and easy, I sometimes make it twice weekly!
|Posted on Thursday, March 03, 2011 - 7:51 am: || |
evelyn, they have some really neat jelly straining bags you can buy that come with a stand that suspends it over a bowl or jar. I want one so bad. Have you ever added sea salt, herbs and garlic or onions to your strained yogurt to make a spreadable herbed "cheese"? I love it that way.
|Posted on Thursday, March 03, 2011 - 7:18 pm: || |
Sounds like a good use for the stuff I have now. I usually eat it with berries and/or banana and a little agave nectar - tastes like berries in whipped cream. Yummy!! Got a link for where to purchase the straining bags?
|Posted on Thursday, March 03, 2011 - 9:21 pm: || |
That does sound so good. Here's the jelly bag that I want:
|Posted on Monday, March 07, 2011 - 9:40 am: || |
Evelyn - You said that making yogurt is easy - can you elaborate? Do you need special equipment or enzymes?
|Posted on Monday, March 07, 2011 - 11:29 am: || |
I got it from the savory seasonings page: http://savoryseasonings.blogspot.com/search/label/Yogurt
In a nutshell - At night, I heat milk to 180, cool to 115. Scoop out 1/2c milk and add 2T plain yogurt (I use fage or greek gods), mix it back in. Cover pot and place on a cookie sheet over a pan of hot water, cover with a towel and leave overnight. In the morning, change the water and leave until night. Line a strainer with cloth and place over a bowl. Cover and refrigerate overnight to drain. Pefect yogurt in morning
|Posted on Monday, March 07, 2011 - 12:59 pm: || |
I'm a bit unorthodox in many things I do, including making yogurt....
I've taken FRESH milk from an unopened container (I figure, Hey, it's already pasteurized), poured into a jar with a lid (mason jar, pickle jar, etc), mixed in two tablespoons of live yogurt, put the lid on, and put it on top of my fishtank. It has a fully enclosed box-like hood with lights, and the heated water keeps it about 85 degrees. Wait 24 hours and it magically turns into yogurt. Mind you, I'm not recommending anyone should this, but it will give you an idea how easy it is.
|Posted on Wednesday, March 09, 2011 - 6:07 am: || |
Evelyn - Thanks - I had no idea it was so easy. Can't wait to try it.
Jennifer - haha - wish I had a fish tank. What an innovative idea! Thanks for responding.
|Posted on Wednesday, March 09, 2011 - 1:05 pm: || |
I use organic tomato paste
ingredients organic tomatoes
have not had any trouble
i do not boil sauce only simmer on low
add paste to veggie broth just before serving for tomato soup
seem to do ok with barilla organic pasta sauce too
hope it helps
|Posted on Thursday, March 10, 2011 - 12:37 am: || |
Making kefir is even easier. It doesn't need a special temp for fermenting. You just take kefir grains and put them in a mason jar. Fill up the jar with milk (I use raw, but any kind will do), cover with a tea towel and rubber band. Leave it on the counter for a day or two (depending on how thick you want it and the temp in your house) and it's done. Strain out the grains and put them in a new mason jar and cover with milk again.....the kefir can be strained just like yogurt and tastes remarkably like yogurt. There have been over 30 beneficial organisms isolated in kefir when there are only 2-4 in yogurt. You can get the grains online.
|Posted on Friday, March 11, 2011 - 10:38 am: || |
Thank you SO MUCH for the links for the Cento tomatoes. I just ordered a case for only $22.52! What an amazing price. I can't to give them a try. Thank you, thank you!
Evelyn- I'm so glad to hear you are making yogurt! My daughter has an allergy to dairy so I haven't made it in awhile but I love the stuff.
I'm making an Asian Orange Chicken tonight with a soy sauce substitute. I can't wait to see how it turns out.
|Posted on Sunday, September 18, 2011 - 7:55 pm: || |
Just an update- I've been using Cento diced tomatoes and Cento tomato puree since March and have had zero reactions (I would react occasionally to Muir Glen organic diced tomatoes or tomato sauce).
This year I planted 31 tomato plants and have been bottling my own tomato sauce this summer using 1 TBSP of lemon juice per pint of tomato sauce. I'm thrilled to have some of my own on my shelf but the Cento's have been a great back up. Thank you so much for the suggestion!
|Hoofbeats in heav'n|
|Posted on Monday, April 04, 2016 - 5:28 pm: || |
Hi, i am new-ish here, and new to message boards, forums, ect. I'm not real sure about how to use them, or ettiquette, ect.
Well, i am posting here, just because i found it. I have tons of questions because just" normal" cooking is rather new to me, and now everthing is new brands, new ingredients....or from scratch. My family is not a from scratch family. Nobody around here likes to cook, and everyone is worn out and busy... Life is crazy and hectic these years, and everyone is worn out...and im sure we are all degraded by years of hidden msg.
But, my loving mom has been cooking for us, anyway, though, because i have fibromyalgia and in more recent times i was able to communicate effectively to her the importance of eating home cooked meals for health reasons ( as opposed to us going out to so many restaurants) Well, now there is a new hurdle, processed free glutamic acid. I am the only one that is sensitive in my family... Or so goes the story.
Im trying to become more independent and self reliant, but then, i got sensitized to the msg. Ive been with the constant headaches... For a year. Then in october i found out what was causing them, and we here on this board all know what it was.
Im now trying to recover from a reaction. This makes me want to get proactive whenever this happens. I often come and read on this board when i feel real lousy.
But there is only just so far i can get, only reading, and no talking.
I have so many questions, really.
This is just a simple one about Cento canned tomatoes. I bought a few selections of tomato products listed on this site.
We opened one Cento one and tried to use it instead of the brand my mom had been creating all her recipes off of before i knew i was sensitized... ( and before we knew what was really in " food".
Before, she always used either Hunts diced tomatoes with oregano garlic and...basil, i think.... Or, she would use Del Monte diced that came seasoned similarly. We used these products alot! In so so many recipies.
Well, i thought the Cento we opened was diced... It was a huge can.... But the one we still have in the pantry is pureed tomatoes.
Well, it didnt work at all in our recipie because the Cento was very sour! We ended up dumping it, and it was a huge huge can! ( even after we added the oregano, basil and garlic.)
Is this typical of Cento? Does puree, versus diced, or other forms make any difference in the sweetness or flavor of the tomatoes?
Do you know any way to make up for the sour where you dont notice? ( and where its still healthy)
Also, on the same shopping trip, i also bought some Pomi tomato products. I had not read here that they were ok till today, but the ingredients looked fine. They came in cardboard cartons. Are they any less sour? They've been in my pantry awhile... I am glad to hear they are safe, too.
Tonight we are ( i say we, but its my mom, really... although i looked through the recipie book and found something that looked like a good idea to try)... Well, she is in the kitchen making Lemon Chicken, Chinese style... From Deb's book.
Oh, by the way, i tried Muir Glen Pizza Sauce... In a can. I had no reaction to it. I was saving it for a pizza ...scared to try it, really, but my mom got bored and threw it in a dish with brown rice and shredded chicken. She baked it, but waited till the end to put in the pizza sauce. It turned out really good. I dont know what other ingredients she added, but, my main point is that i.... I ate it, and nothing bad happened to me. Many days later, not thinking, i put some of the left over in the oven, and reheated it... And still somehow had no reaction.
What a surprise, when i realized i was cooking a canned tomato sauce! What a relief! No reaction that i was able to pick up on. It was a refreshing change in taste, as well.
Any comments or especially advice on the Cento or the Pomi?