Type we currently have (and assuming the same type you blokes are using)
I have NFI you you guys do 100+ kgs with one. We normally do about 40kgs and it drives me bonkers. This year with stepping it up I decided there was no way I'm using a hand crank machine and mum and dads hand crank machine has gone MIA so dad is going me halvies in a motorised number
Type I'm looking at.
Constante imports seems to have a unit very similar to the reber but they dont mention the brand
> I have NFI you you guys do 100+ kgs with one. We normally do about 40kgs and it drives me bonkers.
I was amazed too; but many hands make light work I guess. That and the ample quantities of beer and bloody marys (fresh tomato juice!) on offer.
Where did you get your tomatoes Komodo? Our usual, The Tomato Man on Moreland Rd won't have his in for a couple of weeks and we're all booked in for this weekend.
Would you consider hiring your new beauty out for $50 Komodo?-)
Bit cheeky I know, and no probs if you're not keen; but I'm going to have to buy one extra hand cranker anyway to cover our increase from 180 -> 260kgs this year and the $50 could just go to you to help cover your investment. We'd look after it like our own.
People were asking about process; here's ours:
- blanch tomatoes for 30-60 seconds to soften
- Put tomatoes straight into the moulis and get the helpers cranking. We found this a lot easier if the hot tomatoes were roughly cut in halves/quarters as they went in.
- Juice into one tub, pulp into another
- Helpers take juice, add salt and pour into washed and spray sanitised bottles
- Helpers cap bottles
- Fill kettle (100L beerbelly brewkettle) with bottles and water and simmer for 1 hour.
- Drain water from kettle, remove bottles and add next load of bottles, return hot water to kettle and simmer new load for 1 hour
- Repeat step 7 until no more bottles.
That process has produced our most consistent, longest lasting sauce. We tried cooking the sauce and bottling hot sauce; but that was dangerous; especially towards the end of a long day (if you know what I mean).
Last year the girls made chutney out of all the pulp - it was ok; but not good enough to repeat. I think we have a new chill sauce option to try this year.
Edited by Breezy too, 11 February 2013 - 09:18 PM.