TOMATO SAUCE HOME MADE
| # | Post |
|---|---|
| 1 | Can anyone tell me why my home made tomato sauce has gone off. It's not fizzy but, tastes a bit sour. magentas - 2019-04-13 21:05:00 |
| 2 | Not sterilised properly. lythande1 - 2019-04-14 08:10:00 |
| 3 | Possibly the sterility,I used to make heaps,always put bottles in the oven prior to bottling,then filled to overflowing,sealed with wax,never had one go off or taste off happychappy50 - 2019-04-14 08:32:00 |
| 4 | Sounds as if your sauce has started to ferment. It could be that there isn't enough salt, acid or sugar as all of these ingredients help to preserve the sauce. davidt4 - 2019-04-14 10:11:00 |
| 5 | This is interesting, my sis in aussie, just rang yesterday to say hers tasted sour and funny. korbo - 2019-04-14 14:35:00 |
| 6 | korbo wrote: To combat iodine deficiency..... A lot of info here: autumnwinds - 2019-04-14 15:51:00 |
| 7 | Sooooo, why do you have to use PLAIN salt when preserving.?? korbo - 2019-04-14 20:41:00 |
| 8 | .... korbo - 2019-04-21 17:37:00 |
| 9 | If you read the research, salt is salt, whether pink, sea or other rock. blueviking - 2019-04-22 07:09:00 |
| 10 | korbo wrote:
As nobody else has offered any thoughts, these are mine. I looked into various aspects of salt a while ago and these are my understandings. 1. The only reason for not using iodised salt in preserves is that the iodine tends to discolour the mixture, making it slightly darker. It doesn't affect the preserving process otherwise. 2. Ordinary table salt, whether iodised or not, contains various anti-caking compounds, commonly sodium aluminosilicate but there are various others. There doesn't seem to be much conclusive research into how harmful these compounds are but I prefer to avoid unneccessary additives in my food. 3. Iodine is an important nutrient and most people's diets are lacking in it. The salt used in convenience foods and in condiments such as soy sauce, fish sauce. Worcestorshire sauce, is not iodised. Dairy products used to be a good source of iodine because there was iodine involved in the sterilising of dairy equipment, but these days (apart from home cheesemaking) iodine is no longer used in dairy factories. Seafood and sea vegetables are a good source. 4. Pink Himalayan salt supposedly contains a wide variety of beneficial minerals. I don't know if this is true, and I don't know if they would be significant in the small quantities of salt commonly eaten. 5. My choice of table salt is Murray River pink flaky salt, which I use because I like the flavour and love the texture. It is contains a little naturally occurring iodine but not much, so we supplement with a low dose kelp tablet every day just in case. davidt4 - 2019-04-22 10:25:00 |
| 11 | In regards to salt, I use Claridges Sea Salt with Kelp, from the South Island. Kelp is rich in iodine. I love the taste of this salt/kelp mix. fromwhereisit - 2019-04-22 16:52:00 |
