What should I do about over salty home canned tomatoes? Like twice as much as should be? ?!
My friend and I followed a recipe she had and we used a cup of kosher salt for 8 quarts!. The tomatoes were not particularly ripe or sweet in MI this year, were they too acidic!? The salt was a few years old, should that matter!? Or was the recipe wrong!?
I am baking a two pound zucchini and am using a pint of the tomatoes with no additional salt, hopefully we can save some of our day long work of canning 16 quarts!. Thanks!.Www@FoodAQ@Com
I am baking a two pound zucchini and am using a pint of the tomatoes with no additional salt, hopefully we can save some of our day long work of canning 16 quarts!. Thanks!.Www@FoodAQ@Com
Answers:
The oldest remedy around for too much salt is to include a few pieces of potato in your recipe as it cooks, and pull them out before serving!. They will without fail draw the excess salt into them!. This may help with any cooked recipes!. We had to do this in a restaurant I worked at, when an improperly sealed salt shaker opened into a vat of meat sauce!. Worked great!.Www@FoodAQ@Com
Oh boy!. I don't really think you can fix this one!. That's absurd amount of salt for a 8 quarts of tomatoes!. That's an ounce of salt per quart!. I doubt the potato trick is going to work here!.
I'd just have a good cry, a glass of wine and toss the tomatoes!.
Or, keep experimenting as you are now, using half a quart of your canned tomatoes with fresh tomatoes or store bought canned tomatoes!.!.!.and of course no added salt!.
Another possibility might be to run all those tomatoes through a food processor and freeze them in 1 cup batches for use as seasoning in soups, stews and sauces!.!.!.without added salt!.
If I hadn't made similar mistakes in my own early days of canning, I'd think this was funny!.Www@FoodAQ@Com
I'd just have a good cry, a glass of wine and toss the tomatoes!.
Or, keep experimenting as you are now, using half a quart of your canned tomatoes with fresh tomatoes or store bought canned tomatoes!.!.!.and of course no added salt!.
Another possibility might be to run all those tomatoes through a food processor and freeze them in 1 cup batches for use as seasoning in soups, stews and sauces!.!.!.without added salt!.
If I hadn't made similar mistakes in my own early days of canning, I'd think this was funny!.Www@FoodAQ@Com
Wow I'll bet they are salty then! You might consider dicing your canned ones and mixing equal amounts with the store bought canned ones with no salt!. Like 1/2 quart of yours and large can of no salt ones from the store!. I freeze my "canned tomatoes" just prepare them the same except cool completely and freeze in Ziploc bags or with the vacuum sealer!. I say that because you might try this, open a quart of yours and mix with a quart of the no salt ones from the store, mix well and then put them in a gallon size Ziploc & freeze it for a week or so as an experiment just to see if it helped pull out some of that salt and meld into the no salt ones!.!. Just an idea!.!.!.!. I'd try anything cause I know how precious garden tomatoes are and how much work it is to put them up for later!.Www@FoodAQ@Com
Boy would I be p o'ed if that happened to me!. It is sooo much work canning!. I know that the potato advice does work, but geez, that's one mother load of salt so I don't think it will work for you!.
Anyway, I like your idea of cooking the zucchini with it and you'll probably think of other things too!. I just wanted to say "I feel for ya sista'!.
Www@FoodAQ@Com
Anyway, I like your idea of cooking the zucchini with it and you'll probably think of other things too!. I just wanted to say "I feel for ya sista'!.
Www@FoodAQ@Com
That is a HUGE amount of salt! My recipe calls for 1 tsp per quart!. Try adding a few cut potatoes to your recipe!. They will absorb some of the extra salt!.
Good luck!Www@FoodAQ@Com
Good luck!Www@FoodAQ@Com
Go buy some fresh tomatoes and mix them in with yours !. This should dilute the salt !.Www@FoodAQ@Com