Buying bulk produce

[Guest guest]

Ok, I have been thinking and praying and thinking. I would like to

run a plan by all you wonderful experienced SCDers.

I have gotten prices on OG golden delicious apples, celery, tomatoes,

baby carrots, onions etc. Some I have to take the whole flat/case

like the tomatoes/apples and others the supplier will take part for

her store. It just seems like it wouldn't be that hard to run the

tomatoes through the juicer, cook down and make into sauce/catchup. I

already have to cook down and make...I would take care of the 'is it

legal or not issue for us. I figured the celery that was more than I

would use in a couple of weeks I could add to the tomatoe sause, make

apple sauce out of the apples that I can't use etc.

Do any of you do this or am I just biting off another big job. Is

there any big down falls to doing this that I should know about before

I buy? I have to let her know by 1 pm tomorow if I want anything this

week.

Thanks for any advice.

Sandy M.

[Guest guest]

sounds like once a month cooking. sounds like it will save time and

money in the long run throughout the month. can you get help for a day

to work up the produce or watch the kids? good luck. (I don't think

you have to juice the tomatos do you? growing up, my mom would just

cook them then run them through a hand food mill to remove the seeds

and skin. wallah juice!)

colby

[Guest guest]

Hi Colby, I think either way will work. I am not sure that juicing

wouldn't be easier though. I don't know about nutrisious though. You

might keep more good food value by cooking whole. I guess I was

thinking that I wouldn't have to cook the tomatoes, just cook down the

juice. Will have to think this through.

Any other thoughts?

Sandy M.

>

> sounds like once a month cooking. sounds like it will save time and

> money in the long run throughout the month. can you get help for a

day

> to work up the produce or watch the kids? good luck. (I don't

think

> you have to juice the tomatos do you? growing up, my mom would just

> cook them then run them through a hand food mill to remove the seeds

> and skin. wallah juice!)

>

> colby

>

[Guest guest]

Hi guys,

Title caught my attention. We too buy bulk fruits from Costco or SAMS. Buying

Apples, pears, strawberries, and seasonal berries. My husband takes the kids

and I makes apples sauces, pear sauces and apple strawberry sauce, apple blue

berry sauce, cinnamon apple sauce and such. Huge batches.

This is what I do...and its fast....peel apples/fruit core and slice throw into

a large glass bowel....put in 1/4 cup water/or legal juice microwave for 12

minutes....throw in Blender and you have apple sauce! Do the same with pears!

Tastes so fresh and good! Put in individual " ice cream " cups and Freeze the

extra. Can get cups from SAMS too. Son likes them because it reminds him of

the individual apple cups we use to buy loaded with corn syrup!

Still need to learn about how to make veggie juices...have no suggestion about

your tomato juice dilemma.

Warm Regards, Antoinette (2 moths entire family SCD/celiac/asd problems)

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info<http://www.breakingtheviciouscycle.info/\

>

and

http://www.pecanbread.com<http://www.pecanbread.com/>

[Guest guest]

Sandy,

I'd blanche the tomatoes first. And then I'd just core them and put

them in a blender and puree them. I wouldn't put them through a juicer.

You can use a strainer to catch the seeds that aren't pureed before

you cook the juice down.

As for the celery... I think that celery juice is " slippery " . I know

that's an odd description, but anything I've ever tried to put celery

juice into has changed in texture--making the texture disliked by me

and my kids.

I'd just get a regular stalk of celery at the store and juice it and

mix it with a few things before you agree to buy a huge amount of it

to juice. Perhaps your family will like it, but mine certainly did not.

Jody

mom to -7 and -9

SCD 1/03

[Guest guest]

Jody, what is the advantage to blanching the tomatoes when you are

going to cook them into sauce right away? I am not much of a canner

so am pretty ignorant in many of these things.

> I'd blanche the tomatoes first. And then I'd just core them and put

> them in a blender and puree them.

What do you mean by the celery juice is " slippery " ?

> As for the celery... I think that celery juice is " slippery " . I know

> that's an odd description, but anything I've ever tried to put celery

> juice into has changed in texture--making the texture disliked by me

> and my kids.

Thanks for all your input.

Sandy M.

[Guest guest]

When I can our garden tomatoes and want sauce (not juice)

the following is the method I use to avoid hours of cooking

the juice down.

Quicker, Thicker Tomato Sauce

Wash tomatoes. Cut in half, removing stem end. Heat

tomatoes to soften, using any of the following methods:

Top of the range: Put tomatoes in large kettle. Mash

slightly to cover bottom of pan with liquid (if using paste

tomatoes, I often add a little water, so the ones on the

bottom don't burn). Simmer until soft, stirring

occasionally.

Pressure cooker: Fill cooker two-thirds full with tomatoes.

Cover and bring to 10 pounds full pressure. Let pressure

drop naturally.

Microwave oven: Fill large microwave-safe container with

tomatoes. Cover. Cook on high power until soft, stirring

once or twice.

To prepare sauce: Drain tomato pulp and peelings in large

colander, collecting tomato water in bowl Put drained pulp

and peelings through food mill to extract sauce into a

separate bowl. Discard peelings and seeds.

Process tomato sauce and tomato water in one of the

following ways:

Freeze: Transfer to freezer containers in portions desired,

leaving 1/2 inch headspace. Freeze.

Can: Place sauce in saucepan and bring to a boil, stirring

to prevent sticking. Pour in to clean hot, pint or

half-pint canning jars, leaving 1/2 inch headspace. Seal

with lids pretreated according to manufacturer's directions.

Process tomato sauce in boiling water bath canner 55 minutes

for pints, 45 minutes for half-pints. Or, process in

pressure canner at 10 pounds pressure for 30 minutes.

To can tomato water: Follow heating & filling directions

for sauce, using pint or quart jars. Process in boiling

water bath canner for 35 minutes or in pressure canner at 10

pounds pressure for 10 minutes for pints or quarts.

The tomato water is thinner than tomato juice. The sauce is

nice and thick--I grow roma-type tomatoes.

I have a pizza sauce recipe that I can each year if anyone

is interested.

Rhonda

daughter, UC

[Guest guest]

I would love to see your pizza sauce recipe!

Thanks!

Summer

The Harman Family wrote:

When I can our garden tomatoes and want sauce (not juice)

the following is the method I use to avoid hours of cooking

the juice down.

Quicker, Thicker Tomato Sauce

Wash tomatoes. Cut in half, removing stem end. Heat

tomatoes to soften, using any of the following methods:

Top of the range: Put tomatoes in large kettle. Mash

slightly to cover bottom of pan with liquid (if using paste

tomatoes, I often add a little water, so the ones on the

bottom don't burn). Simmer until soft, stirring

occasionally.

Pressure cooker: Fill cooker two-thirds full with tomatoes.

Cover and bring to 10 pounds full pressure. Let pressure

drop naturally.

Microwave oven: Fill large microwave-safe container with

tomatoes. Cover. Cook on high power until soft, stirring

once or twice.

To prepare sauce: Drain tomato pulp and peelings in large

colander, collecting tomato water in bowl Put drained pulp

and peelings through food mill to extract sauce into a

separate bowl. Discard peelings and seeds.

Process tomato sauce and tomato water in one of the

following ways:

Freeze: Transfer to freezer containers in portions desired,

leaving 1/2 inch headspace. Freeze.

Can: Place sauce in saucepan and bring to a boil, stirring

to prevent sticking. Pour in to clean hot, pint or

half-pint canning jars, leaving 1/2 inch headspace. Seal

with lids pretreated according to manufacturer's directions.

Process tomato sauce in boiling water bath canner 55 minutes

for pints, 45 minutes for half-pints. Or, process in

pressure canner at 10 pounds pressure for 30 minutes.

To can tomato water: Follow heating & filling directions

for sauce, using pint or quart jars. Process in boiling

water bath canner for 35 minutes or in pressure canner at 10

pounds pressure for 10 minutes for pints or quarts.

The tomato water is thinner than tomato juice. The sauce is

nice and thick--I grow roma-type tomatoes.

I have a pizza sauce recipe that I can each year if anyone

is interested.

Rhonda

daughter, UC

---------------------------------

Yahoo! Mail goes everywhere you do. Get it on your phone.

[Guest guest]

Have you thought about buying and apple peeler, corer maybe from e-

bay. I've been thinking about one. It seems like it would be a lot

faster. If you want to freeze in glass jars or can check out the local

free cycle group on yahoo, you may be able to get jars for free. I'd

love to know any tips about contacting a local store owner about buying

like this. We love to make our meat entree's ahead like this. It

saves so much time on a daily basis.

good luck!

[Guest guest]

Sandy,

Blanching the tomatoes allows you to " pop " them out of their skins.

You drop them into boiling water for about 1 minute, then remove them.

Use a knife to core the tomato and then you will be able to push the

tomato out of the skin very easily. I just think the sauce tastes

better without the skins in it.

And by " slippery " , that's exactly what I mean. Almost oily in

texture. It doesn't seem to matter what I add it to, the celery juice

changes the texture (to one that no one in my house likes, even my

husband that will eat anything said he didn't like it).

That's why I'd try it with a regular stalk from the grocery and see if

anyone in your family likes it before you buy it in bulk thinking it

will work well for juicing.

I originally tried juicing it when I was trying to change the mock

ranch dressing (which I had originally used DariFree in during our

GFCF years). I tried celery juice first, but it was not good. Then I

tried cauliflower juice and that came out very nice. So, I used it in

the recipe instead of the DariFree so that the dressing would still be

a creamy white color.

Jody

mom to -7 and -9

SCD 1/03

[Guest guest]

Thanks Jody for the instructions for blanching and advice with

celery. I am planing on doing lots of tomatoes this summer.

Could a person blanch, freeze, make into sauce later?

Did the caulf. taste in your dressing. No one in my family likes

caulf. except for me. This sounds really good in dressing though.

Sandy M.

>

> Sandy,

>

> Blanching the tomatoes allows you to " pop " them out of their skins.

> You drop them into boiling water for about 1 minute, then remove

them.

> Use a knife to core the tomato and then you will be able to push

the

> tomato out of the skin very easily. I just think the sauce tastes

> better without the skins in it.

>

> And by " slippery " , that's exactly what I mean. Almost oily in

> texture. It doesn't seem to matter what I add it to, the celery

juice

> changes the texture (to one that no one in my house likes, even my

> husband that will eat anything said he didn't like it).

> That's why I'd try it with a regular stalk from the grocery and see

if

> anyone in your family likes it before you buy it in bulk thinking it

> will work well for juicing.

>

> I originally tried juicing it when I was trying to change the mock

> ranch dressing (which I had originally used DariFree in during our

> GFCF years). I tried celery juice first, but it was not good.

Then I

> tried cauliflower juice and that came out very nice. So, I used it

in

> the recipe instead of the DariFree so that the dressing would still

be

> a creamy white color.

>

>

> Jody

> mom to -7 and -9

> SCD 1/03

>

[Guest guest]

The cauliflower juice really seems to have very little flavor. It

cannot be tasted in the dressing.

Jody

mom to -7 and -9

SCD 1/03

[Guest guest]

Yumm . . . apple blueberry sauce sounds good! Great idea!

Carolyn

dd 10 yr old, SCD 1 month

>

> Hi guys,

>

> Title caught my attention. We too buy bulk fruits from Costco or SAMS.

Buying Apples,

pears, strawberries, and seasonal berries. My husband takes the kids and I

makes apples

sauces, pear sauces and apple strawberry sauce, apple blue berry sauce, cinnamon

apple

sauce and such. Huge batches.