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Partner camhead


Aug 21, 2014, 1:02 PM
Post #103176 of 105309 (4367 views)
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Re: [carabiner96] You are not wanted here. [In reply to]
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carabiner96 wrote:
granite_grrl wrote:
Hey Mo, it's tomato season up here, picked up a half bushel of Roma's last weekend for $13. Lovely big guys too.

I've been curious about making ketchup since you talked about it here a while ago, but I'm also thinking it's going to be too much effort if I have to skin them by hand, and WAY too much effort if I need to remove the skins.

How many tomatoes do you use for a batch? I don't go through that much ketchup in a year anyway.
It's definitely worth beg borrowing or stealing either a hand crank food mill (most you can hook up to a drill- MOAR power!) because then you just slice tomatoes in half, toss it in, and sauce comes out one end and seeds and peels the other. Boom.

I want to say I take about 30 pounds and turn it into 8 half pints. It's not a lot because you cook it down even thicker than sauce. But...omg it's delicious. Once you have it you're just like 'Heinz who?'

If you're using the processor you can do the whole thing in a day, otherwise you can always freeze the raw sauce/purée as you go then unfreeze all at once to process into ketchup. You don't need special gear for the canning outside of one if those blue enamel canners but even if you don't have that you can use a big pot with a towel on the bottom (so water can circulate 360* around the jars).

Once jarred they last 2+ years, so even if you have a shitty afternoon of blanching and seeding by hand- I still think it's worth it if you can get 20 half pints out if it. Keeps well in the fridge too but def not as long as store bought.

Want me to send you a jar to taste test?

The restaurant I worked at until recently made their own ketsup, though we used canned tomatoes so I can't speak to processing fresh ones (though I've never had a problem removing tomato skins just by boiling them). And we didn't use a food processor; a stick blender works way better and for larger batches.


carabiner96


Aug 21, 2014, 1:42 PM
Post #103177 of 105309 (4360 views)
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Re: [camhead] You are not wanted here. [In reply to]
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camhead wrote:
carabiner96 wrote:
granite_grrl wrote:
Hey Mo, it's tomato season up here, picked up a half bushel of Roma's last weekend for $13. Lovely big guys too.

I've been curious about making ketchup since you talked about it here a while ago, but I'm also thinking it's going to be too much effort if I have to skin them by hand, and WAY too much effort if I need to remove the skins.

How many tomatoes do you use for a batch? I don't go through that much ketchup in a year anyway.
It's definitely worth beg borrowing or stealing either a hand crank food mill (most you can hook up to a drill- MOAR power!) because then you just slice tomatoes in half, toss it in, and sauce comes out one end and seeds and peels the other. Boom.

I want to say I take about 30 pounds and turn it into 8 half pints. It's not a lot because you cook it down even thicker than sauce. But...omg it's delicious. Once you have it you're just like 'Heinz who?'

If you're using the processor you can do the whole thing in a day, otherwise you can always freeze the raw sauce/purée as you go then unfreeze all at once to process into ketchup. You don't need special gear for the canning outside of one if those blue enamel canners but even if you don't have that you can use a big pot with a towel on the bottom (so water can circulate 360* around the jars).

Once jarred they last 2+ years, so even if you have a shitty afternoon of blanching and seeding by hand- I still think it's worth it if you can get 20 half pints out if it. Keeps well in the fridge too but def not as long as store bought.

Want me to send you a jar to taste test?

The restaurant I worked at until recently made their own ketsup, though we used canned tomatoes so I can't speak to processing fresh ones (though I've never had a problem removing tomato skins just by boiling them). And we didn't use a food processor; a stick blender works way better and for larger batches.
Sorry, when I said processor I was referring to the food mill apparatus or to 'processing' the cans. Stick blender is a must if you're doing crushed tomatoes but since mine go through the mill I just use it a bit for the garlic and onions and whatever other goodies.


granite_grrl


Aug 21, 2014, 1:55 PM
Post #103178 of 105309 (4357 views)
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Registered: Oct 25, 2002
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Re: [carabiner96] You are not wanted here. [In reply to]
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carabiner96 wrote:
granite_grrl wrote:
Hey Mo, it's tomato season up here, picked up a half bushel of Roma's last weekend for $13. Lovely big guys too.

I've been curious about making ketchup since you talked about it here a while ago, but I'm also thinking it's going to be too much effort if I have to skin them by hand, and WAY too much effort if I need to remove the skins.

How many tomatoes do you use for a batch? I don't go through that much ketchup in a year anyway.
It's definitely worth beg borrowing or stealing either a hand crank food mill (most you can hook up to a drill- MOAR power!) because then you just slice tomatoes in half, toss it in, and sauce comes out one end and seeds and peels the other. Boom.

I want to say I take about 30 pounds and turn it into 8 half pints. It's not a lot because you cook it down even thicker than sauce. But...omg it's delicious. Once you have it you're just like 'Heinz who?'

If you're using the processor you can do the whole thing in a day, otherwise you can always freeze the raw sauce/purée as you go then unfreeze all at once to process into ketchup. You don't need special gear for the canning outside of one if those blue enamel canners but even if you don't have that you can use a big pot with a towel on the bottom (so water can circulate 360* around the jars).

Once jarred they last 2+ years, so even if you have a shitty afternoon of blanching and seeding by hand- I still think it's worth it if you can get 20 half pints out if it. Keeps well in the fridge too but def not as long as store bought.

Want me to send you a jar to taste test?

First, approximitly how many tomatoes is in 8lbs? Second, I fucking hate talking pints, quarts and ounces. What a stupid fucking system. And now I have to go look up how many ml a pint is. (just looked it up, a pint 473mL....I assume you did the super small jars because it doesn't last as long?).

Oh, how long does it last once you open the jar anyway? I could see that not being worth while because I don't use ketchup very often.

I'd love to get a jar to taste, but I'm in the great white north and shipping would probably be a lot. Maybe I can try making a super small batch just to see if I want to go through with it?


lena_chita
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Aug 21, 2014, 2:10 PM
Post #103179 of 105309 (4354 views)
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Registered: Jun 27, 2006
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Re: [camhead] You are not wanted here. [In reply to]
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camhead wrote:
Speaking of training, I'm still in the power/max recruitment phase of my training. Was able to do some cool stuff at City, but am definitely not at my peak right now. Fortunately, I've been able to get to a gym every other day, and the campusing is really improving quickly!

The local gym near my folks' place in Logan is kind of mediocre; not great porbelms, infested with blond Mormons and their kids, and the campus bored does not even have consistent spacing. But, it still works. Yesterday I was in SLC for a book tawk, and dropped into the new Momentum gym there. That place has the best training set up I've ever seen; an entire second floor with a full weight room, two giant systems walls, six hangboreds including the Moon and Beastmakers 1000 and 2000, and six different sizes of 9 rung campus boreds with Metolius spacing. It was amazing; wish I had something like that in Fayettenam. Managed to finally do the fabled 1-5-9 campus move, although it was on really big holds, so not a big deal.

Nice. YOu should come and visit Cle sometime. Not Momentum, but we have 4 pulleys for hangboards, accommodating 8 hangboards, and the ability to put up to 4 ore pulleys, for a total of 16 hangboards. And yeah, also campus rungs in all 3 sizes, and several different systems setups. I am kinda proud that my input went into the design of it. Tongue


lena_chita
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Aug 21, 2014, 2:18 PM
Post #103180 of 105309 (4351 views)
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Re: [carabiner96] You are not wanted here. [In reply to]
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carabiner96 wrote:
granite_grrl wrote:
Hey Mo, it's tomato season up here, picked up a half bushel of Roma's last weekend for $13. Lovely big guys too.

I've been curious about making ketchup since you talked about it here a while ago, but I'm also thinking it's going to be too much effort if I have to skin them by hand, and WAY too much effort if I need to remove the skins.

How many tomatoes do you use for a batch? I don't go through that much ketchup in a year anyway.
It's definitely worth beg borrowing or stealing either a hand crank food mill (most you can hook up to a drill- MOAR power!) because then you just slice tomatoes in half, toss it in, and sauce comes out one end and seeds and peels the other. Boom.

I want to say I take about 30 pounds and turn it into 8 half pints. It's not a lot because you cook it down even thicker than sauce. But...omg it's delicious. Once you have it you're just like 'Heinz who?'

If you're using the processor you can do the whole thing in a day, otherwise you can always freeze the raw sauce/purée as you go then unfreeze all at once to process into ketchup. You don't need special gear for the canning outside of one if those blue enamel canners but even if you don't have that you can use a big pot with a towel on the bottom (so water can circulate 360* around the jars).

Once jarred they last 2+ years, so even if you have a shitty afternoon of blanching and seeding by hand- I still think it's worth it if you can get 20 half pints out if it. Keeps well in the fridge too but def not as long as store bought.

Want me to send you a jar to taste test?

Oooh, I want! (O.K., you can just give me a recipe without a test jar)

I am so disappointed with the weather this summer. Lots and lots of tomatoes on the vines, but they are very slow to ripen, because it is rainy and cooler than usual. I mean, we had a low of 48F this morning. Supposedly broke the previous record for low.

They are ripening slowly, I haven't had to buy any veggies other than mushrooms, broccoli, sweet potatoes, potatoes, and bean sprouts in the past 3+ weeks, and we are eating a salad every day. So we definitely have tomatoes, as well as cukes, peppers, eggplants, beans, all the salads and herbs, etc. But I haven't had more than 2-3 tomatoes a day. Definitely not the sauce-making time yet.

Maybe a good idea, considering my gimp-status. But I think next year I won't bother planting any of the sauce-type tomatoes, just buy them.


lena_chita
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Aug 21, 2014, 2:26 PM
Post #103181 of 105309 (4349 views)
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Re: [granite_grrl] You are not wanted here. [In reply to]
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granite_grrl wrote:
carabiner96 wrote:
granite_grrl wrote:
Hey Mo, it's tomato season up here, picked up a half bushel of Roma's last weekend for $13. Lovely big guys too.

I've been curious about making ketchup since you talked about it here a while ago, but I'm also thinking it's going to be too much effort if I have to skin them by hand, and WAY too much effort if I need to remove the skins.

How many tomatoes do you use for a batch? I don't go through that much ketchup in a year anyway.
It's definitely worth beg borrowing or stealing either a hand crank food mill (most you can hook up to a drill- MOAR power!) because then you just slice tomatoes in half, toss it in, and sauce comes out one end and seeds and peels the other. Boom.

I want to say I take about 30 pounds and turn it into 8 half pints. It's not a lot because you cook it down even thicker than sauce. But...omg it's delicious. Once you have it you're just like 'Heinz who?'

If you're using the processor you can do the whole thing in a day, otherwise you can always freeze the raw sauce/purée as you go then unfreeze all at once to process into ketchup. You don't need special gear for the canning outside of one if those blue enamel canners but even if you don't have that you can use a big pot with a towel on the bottom (so water can circulate 360* around the jars).

Once jarred they last 2+ years, so even if you have a shitty afternoon of blanching and seeding by hand- I still think it's worth it if you can get 20 half pints out if it. Keeps well in the fridge too but def not as long as store bought.

Want me to send you a jar to taste test?

First, approximitly how many tomatoes is in 8lbs? Second, I fucking hate talking pints, quarts and ounces. What a stupid fucking system. And now I have to go look up how many ml a pint is. (just looked it up, a pint 473mL....I assume you did the super small jars because it doesn't last as long?).

Oh, how long does it last once you open the jar anyway? I could see that not being worth while because I don't use ketchup very often.

I'd love to get a jar to taste, but I'm in the great white north and shipping would probably be a lot. Maybe I can try making a super small batch just to see if I want to go through with it?

You got kitchen scales? Put a few average-sized tomatoes on the scale and see how much they weigh, so you can do your number of tomatoes per pound conversion... This stuff is approximate, anyway.

And yes, I use a tomato mill also, for processing larche batches. It is really nice because you don't need to dunk the tomatoes into hot water first, to loosen the skin. Just cut then into halves or quarters. If I were making just a couple of jars, I would do a pot of hot water and peel them, but it does get pretty tedious if you are doing this alone, and have to dunk couple bushels of tomatoes into boiling water, and then peel them by hand.

(g_g flies into rage at the word bushel... I'm with you! I still have no idea how much is a bushel, in normal measurements. But I do know what a bushel basket of tomatoes look like)


carabiner96


Aug 21, 2014, 2:47 PM
Post #103182 of 105309 (4344 views)
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Registered: Apr 10, 2006
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Re: [lena_chita] You are not wanted here. [In reply to]
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lena_chita wrote:
carabiner96 wrote:
granite_grrl wrote:
Hey Mo, it's tomato season up here, picked up a half bushel of Roma's last weekend for $13. Lovely big guys too.

I've been curious about making ketchup since you talked about it here a while ago, but I'm also thinking it's going to be too much effort if I have to skin them by hand, and WAY too much effort if I need to remove the skins.

How many tomatoes do you use for a batch? I don't go through that much ketchup in a year anyway.
It's definitely worth beg borrowing or stealing either a hand crank food mill (most you can hook up to a drill- MOAR power!) because then you just slice tomatoes in half, toss it in, and sauce comes out one end and seeds and peels the other. Boom.

I want to say I take about 30 pounds and turn it into 8 half pints. It's not a lot because you cook it down even thicker than sauce. But...omg it's delicious. Once you have it you're just like 'Heinz who?'

If you're using the processor you can do the whole thing in a day, otherwise you can always freeze the raw sauce/purée as you go then unfreeze all at once to process into ketchup. You don't need special gear for the canning outside of one if those blue enamel canners but even if you don't have that you can use a big pot with a towel on the bottom (so water can circulate 360* around the jars).

Once jarred they last 2+ years, so even if you have a shitty afternoon of blanching and seeding by hand- I still think it's worth it if you can get 20 half pints out if it. Keeps well in the fridge too but def not as long as store bought.

Want me to send you a jar to taste test?

Oooh, I want! (O.K., you can just give me a recipe without a test jar)

I am so disappointed with the weather this summer. Lots and lots of tomatoes on the vines, but they are very slow to ripen, because it is rainy and cooler than usual. I mean, we had a low of 48F this morning. Supposedly broke the previous record for low.

They are ripening slowly, I haven't had to buy any veggies other than mushrooms, broccoli, sweet potatoes, potatoes, and bean sprouts in the past 3+ weeks, and we are eating a salad every day. So we definitely have tomatoes, as well as cukes, peppers, eggplants, beans, all the salads and herbs, etc. But I haven't had more than 2-3 tomatoes a day. Definitely not the sauce-making time yet.

Maybe a good idea, considering my gimp-status. But I think next year I won't bother planting any of the sauce-type tomatoes, just buy them.
I have mosaic virus and mice are eating any tomatoes that survive that, and last year was squirells. I think I'm done trying to grow tomatoes out here. Soon Roma's will be 88 cents/pound so I just grab about 50-60 pounds and go nuts. Will probably go for an even 100 this year and gift loads of ketchup.


snoopy138


Aug 21, 2014, 5:08 PM
Post #103183 of 105309 (4327 views)
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Re: [granite_grrl] You are not wanted here. [In reply to]
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granite_grrl wrote:
So In an effort to gain recognition in Ontario for competitive ice climbing Nathan and I will be hosting a small figure 4 comp at a local climbing festival.

Get to the end (or do well) you'll get a beer. Proceeds go to the local access organization. So far we had to build the structure and the best I could do was get 50% off the beer, which will makes it $1.40 a can.

Hopefully this event actually makes some money for the access coalition and gets us some recognition. I've never been to this event before (it's only in it's second year) so it might be a flop. We'll see!

For $1.40/can, it better be at least okay beer.

The positive side if nobody shows up is, at least you have a lot of beer to drink.


granite_grrl


Aug 21, 2014, 5:54 PM
Post #103184 of 105309 (4313 views)
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Re: [lena_chita] You are not wanted here. [In reply to]
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lena_chita wrote:
granite_grrl wrote:
carabiner96 wrote:
granite_grrl wrote:
Hey Mo, it's tomato season up here, picked up a half bushel of Roma's last weekend for $13. Lovely big guys too.

I've been curious about making ketchup since you talked about it here a while ago, but I'm also thinking it's going to be too much effort if I have to skin them by hand, and WAY too much effort if I need to remove the skins.

How many tomatoes do you use for a batch? I don't go through that much ketchup in a year anyway.
It's definitely worth beg borrowing or stealing either a hand crank food mill (most you can hook up to a drill- MOAR power!) because then you just slice tomatoes in half, toss it in, and sauce comes out one end and seeds and peels the other. Boom.

I want to say I take about 30 pounds and turn it into 8 half pints. It's not a lot because you cook it down even thicker than sauce. But...omg it's delicious. Once you have it you're just like 'Heinz who?'

If you're using the processor you can do the whole thing in a day, otherwise you can always freeze the raw sauce/purée as you go then unfreeze all at once to process into ketchup. You don't need special gear for the canning outside of one if those blue enamel canners but even if you don't have that you can use a big pot with a towel on the bottom (so water can circulate 360* around the jars).

Once jarred they last 2+ years, so even if you have a shitty afternoon of blanching and seeding by hand- I still think it's worth it if you can get 20 half pints out if it. Keeps well in the fridge too but def not as long as store bought.

Want me to send you a jar to taste test?

First, approximitly how many tomatoes is in 8lbs? Second, I fucking hate talking pints, quarts and ounces. What a stupid fucking system. And now I have to go look up how many ml a pint is. (just looked it up, a pint 473mL....I assume you did the super small jars because it doesn't last as long?).

Oh, how long does it last once you open the jar anyway? I could see that not being worth while because I don't use ketchup very often.

I'd love to get a jar to taste, but I'm in the great white north and shipping would probably be a lot. Maybe I can try making a super small batch just to see if I want to go through with it?

You got kitchen scales? Put a few average-sized tomatoes on the scale and see how much they weigh, so you can do your number of tomatoes per pound conversion... This stuff is approximate, anyway.

And yes, I use a tomato mill also, for processing larche batches. It is really nice because you don't need to dunk the tomatoes into hot water first, to loosen the skin. Just cut then into halves or quarters. If I were making just a couple of jars, I would do a pot of hot water and peel them, but it does get pretty tedious if you are doing this alone, and have to dunk couple bushels of tomatoes into boiling water, and then peel them by hand.

(g_g flies into rage at the word bushel... I'm with you! I still have no idea how much is a bushel, in normal measurements. But I do know what a bushel basket of tomatoes look like)

I'm okay with bushel, I mean a bushel is a bushel. I still think pints quarts and ounces are idiotic.


granite_grrl


Aug 21, 2014, 5:58 PM
Post #103185 of 105309 (4313 views)
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Registered: Oct 25, 2002
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Re: [snoopy138] You are not wanted here. [In reply to]
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snoopy138 wrote:
granite_grrl wrote:
So In an effort to gain recognition in Ontario for competitive ice climbing Nathan and I will be hosting a small figure 4 comp at a local climbing festival.

Get to the end (or do well) you'll get a beer. Proceeds go to the local access organization. So far we had to build the structure and the best I could do was get 50% off the beer, which will makes it $1.40 a can.

Hopefully this event actually makes some money for the access coalition and gets us some recognition. I've never been to this event before (it's only in it's second year) so it might be a flop. We'll see!

For $1.40/can, it better be at least okay beer.

The positive side if nobody shows up is, at least you have a lot of beer to drink.

It's decent beer, and in tall boy cans (473ml). Nathan also picked up some Rolling Rock when he was over in the Buffer Zone on Tuesday just in case we run out of this other stuff.


caughtinside


Aug 21, 2014, 7:12 PM
Post #103186 of 105309 (4302 views)
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Re: [granite_grrl] You are not wanted here. [In reply to]
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Rolling rock!

That takes me back. Always disliked rolling rock, but not enough to not drink it if it's all we had.


granite_grrl


Aug 22, 2014, 4:25 AM
Post #103187 of 105309 (4283 views)
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Re: [caughtinside] You are not wanted here. [In reply to]
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caughtinside wrote:
Rolling rock!

That takes me back. Always disliked rolling rock, but not enough to not drink it if it's all we had.

I like it well enough. Decent summer beer.

Not sure when Nathan acquired a taste for it.


carabiner96


Aug 22, 2014, 7:41 AM
Post #103188 of 105309 (4270 views)
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Re: [granite_grrl] You are not wanted here. [In reply to]
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granite_grrl wrote:
lena_chita wrote:
granite_grrl wrote:
carabiner96 wrote:
granite_grrl wrote:
Hey Mo, it's tomato season up here, picked up a half bushel of Roma's last weekend for $13. Lovely big guys too.

I've been curious about making ketchup since you talked about it here a while ago, but I'm also thinking it's going to be too much effort if I have to skin them by hand, and WAY too much effort if I need to remove the skins.

How many tomatoes do you use for a batch? I don't go through that much ketchup in a year anyway.
It's definitely worth beg borrowing or stealing either a hand crank food mill (most you can hook up to a drill- MOAR power!) because then you just slice tomatoes in half, toss it in, and sauce comes out one end and seeds and peels the other. Boom.

I want to say I take about 30 pounds and turn it into 8 half pints. It's not a lot because you cook it down even thicker than sauce. But...omg it's delicious. Once you have it you're just like 'Heinz who?'

If you're using the processor you can do the whole thing in a day, otherwise you can always freeze the raw sauce/purée as you go then unfreeze all at once to process into ketchup. You don't need special gear for the canning outside of one if those blue enamel canners but even if you don't have that you can use a big pot with a towel on the bottom (so water can circulate 360* around the jars).

Once jarred they last 2+ years, so even if you have a shitty afternoon of blanching and seeding by hand- I still think it's worth it if you can get 20 half pints out if it. Keeps well in the fridge too but def not as long as store bought.

Want me to send you a jar to taste test?

First, approximitly how many tomatoes is in 8lbs? Second, I fucking hate talking pints, quarts and ounces. What a stupid fucking system. And now I have to go look up how many ml a pint is. (just looked it up, a pint 473mL....I assume you did the super small jars because it doesn't last as long?).

Oh, how long does it last once you open the jar anyway? I could see that not being worth while because I don't use ketchup very often.

I'd love to get a jar to taste, but I'm in the great white north and shipping would probably be a lot. Maybe I can try making a super small batch just to see if I want to go through with it?

You got kitchen scales? Put a few average-sized tomatoes on the scale and see how much they weigh, so you can do your number of tomatoes per pound conversion... This stuff is approximate, anyway.

And yes, I use a tomato mill also, for processing larche batches. It is really nice because you don't need to dunk the tomatoes into hot water first, to loosen the skin. Just cut then into halves or quarters. If I were making just a couple of jars, I would do a pot of hot water and peel them, but it does get pretty tedious if you are doing this alone, and have to dunk couple bushels of tomatoes into boiling water, and then peel them by hand.

(g_g flies into rage at the word bushel... I'm with you! I still have no idea how much is a bushel, in normal measurements. But I do know what a bushel basket of tomatoes look like)

I'm okay with bushel, I mean a bushel is a bushel. I still think pints quarts and ounces are idiotic.
meh, I don't really cars either way but it's how the jars are made.


granite_grrl


Aug 22, 2014, 7:45 AM
Post #103189 of 105309 (4267 views)
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Re: [carabiner96] You are not wanted here. [In reply to]
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carabiner96 wrote:
granite_grrl wrote:
lena_chita wrote:
granite_grrl wrote:
carabiner96 wrote:
granite_grrl wrote:
Hey Mo, it's tomato season up here, picked up a half bushel of Roma's last weekend for $13. Lovely big guys too.

I've been curious about making ketchup since you talked about it here a while ago, but I'm also thinking it's going to be too much effort if I have to skin them by hand, and WAY too much effort if I need to remove the skins.

How many tomatoes do you use for a batch? I don't go through that much ketchup in a year anyway.
It's definitely worth beg borrowing or stealing either a hand crank food mill (most you can hook up to a drill- MOAR power!) because then you just slice tomatoes in half, toss it in, and sauce comes out one end and seeds and peels the other. Boom.

I want to say I take about 30 pounds and turn it into 8 half pints. It's not a lot because you cook it down even thicker than sauce. But...omg it's delicious. Once you have it you're just like 'Heinz who?'

If you're using the processor you can do the whole thing in a day, otherwise you can always freeze the raw sauce/purée as you go then unfreeze all at once to process into ketchup. You don't need special gear for the canning outside of one if those blue enamel canners but even if you don't have that you can use a big pot with a towel on the bottom (so water can circulate 360* around the jars).

Once jarred they last 2+ years, so even if you have a shitty afternoon of blanching and seeding by hand- I still think it's worth it if you can get 20 half pints out if it. Keeps well in the fridge too but def not as long as store bought.

Want me to send you a jar to taste test?

First, approximitly how many tomatoes is in 8lbs? Second, I fucking hate talking pints, quarts and ounces. What a stupid fucking system. And now I have to go look up how many ml a pint is. (just looked it up, a pint 473mL....I assume you did the super small jars because it doesn't last as long?).

Oh, how long does it last once you open the jar anyway? I could see that not being worth while because I don't use ketchup very often.

I'd love to get a jar to taste, but I'm in the great white north and shipping would probably be a lot. Maybe I can try making a super small batch just to see if I want to go through with it?

You got kitchen scales? Put a few average-sized tomatoes on the scale and see how much they weigh, so you can do your number of tomatoes per pound conversion... This stuff is approximate, anyway.

And yes, I use a tomato mill also, for processing larche batches. It is really nice because you don't need to dunk the tomatoes into hot water first, to loosen the skin. Just cut then into halves or quarters. If I were making just a couple of jars, I would do a pot of hot water and peel them, but it does get pretty tedious if you are doing this alone, and have to dunk couple bushels of tomatoes into boiling water, and then peel them by hand.

(g_g flies into rage at the word bushel... I'm with you! I still have no idea how much is a bushel, in normal measurements. But I do know what a bushel basket of tomatoes look like)

I'm okay with bushel, I mean a bushel is a bushel. I still think pints quarts and ounces are idiotic.
meh, I don't really cars either way but it's how the jars are made.

Not in Canada!! (or at least they label them properly).

http://www.canadiantire.ca/...uct_JarsLids13325_en


dr_feelgood


Aug 22, 2014, 8:13 AM
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Re: [granite_grrl] You are not wanted here. [In reply to]
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granite_grrl wrote:
carabiner96 wrote:
*disclaimer- this is all gym talk so we all know it doesn't really count anyway*

3 weeks away from the first round of competition and last night I onsighted my first 11a. That means I'm two full number grades above where I started 6 weeks ago. Which is both good, and frustrating because I'm still improving so I feel like I won't truly be at my best in Spain if there's room to improve. Kicking myself for not taking the seriously starting in April or some such. But, it's nice to feel strong and to feel the work paying off. Outside of bagging 14ers I'm not doing any cross training, just climbing x4 a week.

Heading up to boulder canyon this weekend so we'll see if any of this makes a difference in the real world!

The garden is suffering from my absence but the chickens are up to 4 eggs a day!

good werk!

I'm not in terrible rock climbing shape, but I'm not in as good of shape as I was last year (almost, not quite though). But that's okay, but unlike Mo, a big reason for this is that I started my training for Ice Climbing World Cup over a month ago.

I'll still be slaughtered in the comps by the top end people, but I hope to climb respectably.

The Dark Horse of Bozeman!


dr_feelgood


Aug 22, 2014, 8:18 AM
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Re: [granite_grrl] You are not wanted here. [In reply to]
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granite_grrl wrote:
snoopy138 wrote:
granite_grrl wrote:
So In an effort to gain recognition in Ontario for competitive ice climbing Nathan and I will be hosting a small figure 4 comp at a local climbing festival.

Get to the end (or do well) you'll get a beer. Proceeds go to the local access organization. So far we had to build the structure and the best I could do was get 50% off the beer, which will makes it $1.40 a can.

Hopefully this event actually makes some money for the access coalition and gets us some recognition. I've never been to this event before (it's only in it's second year) so it might be a flop. We'll see!

For $1.40/can, it better be at least okay beer.

The positive side if nobody shows up is, at least you have a lot of beer to drink.

It's decent beer, and in tall boy cans (473ml). Nathan also picked up some Rolling Rock when he was over in the Buffer Zone on Tuesday just in case we run out of this other stuff.
Can't you at least import some not shit beer?


dr_feelgood


Aug 22, 2014, 8:19 AM
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Re: [caughtinside] You are not wanted here. [In reply to]
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caughtinside wrote:
Rolling rock!

That takes me back. Always disliked rolling rock, but not enough to not drink it if it's all we had.

Yeah... I guess.


Partner camhead


Aug 22, 2014, 8:21 AM
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Re: [snoopy138] You are not wanted here. [In reply to]
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snoopy138 wrote:
granite_grrl wrote:
So In an effort to gain recognition in Ontario for competitive ice climbing Nathan and I will be hosting a small figure 4 comp at a local climbing festival.

Get to the end (or do well) you'll get a beer. Proceeds go to the local access organization. So far we had to build the structure and the best I could do was get 50% off the beer, which will makes it $1.40 a can.

Hopefully this event actually makes some money for the access coalition and gets us some recognition. I've never been to this event before (it's only in it's second year) so it might be a flop. We'll see!

For $1.40/can, it better be at least okay beer.

The positive side if nobody shows up is, at least you have a lot of beer to drink.

That's always the perk of those events. During the 4th of July shindig we threw at the NRG, we got two kegs from the local microbrewery. We finished one of them, just as the night was winding down, and I was like "sweet! I can return the other untapped one for a refund."

Then, as my back was turned to clean some shit up, some numbskull tapped the keg. I think only one or two more drinks got poured out of it. Fortunately, I was able to sell it to a local restaurant the next day.


dr_feelgood


Aug 22, 2014, 8:25 AM
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Re: [granite_grrl] You are not wanted here. [In reply to]
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Just got back from two days of wedding festivities.... I think I got asked/told to go pass out in my truck as I was complaining because the woman I was dancing with and wanted to have sex with was married, and I tried to explain that if she didn't think it was a problem, neither would I.

Also, the person officiating the wedding forgot to tell everyone to sit down during the ceremony. I'm not the only one!


dr_feelgood


Aug 22, 2014, 8:26 AM
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Re: [camhead] You are not wanted here. [In reply to]
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Obviously, I make a great wedding guest.


dr_feelgood


Aug 22, 2014, 8:28 AM
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Re: [carabiner96] You are not wanted here. [In reply to]
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Also, the hawt bartender kind of stole my half-finished martini. I think she was cutting me off... but then she had a drink from my flask.


Partner camhead


Aug 22, 2014, 8:38 AM
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Re: [dr_feelgood] You are not wanted here. [In reply to]
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dr_feelgood wrote:
caughtinside wrote:
Rolling rock!

That takes me back. Always disliked rolling rock, but not enough to not drink it if it's all we had.

Yeah... I guess.

Rolling Rock sucks. Skunky.

Went out for drinks with some fiernds in SLC the other night. Utah alcohol laws have changed a bit (no more private club laws, you can have more than one drink per person at the table now), but they still have that stupid fucking 3.2% restriction. You can get higher alcohol content beers in regular bars now, and there is even a good new microbrewery called Epic that makes good full strength beers, but it is completely impossible to get full-strength beer on tap ANYWHERE in Utah. Even if you visit the Epic brewery, they can only serve you their stuff in bottles.

So, when you order a beer on tap, they serve it to you in this huge 24 oz mug so you still get some sort of buzz, and you wind up waterlogged and bloated for the rest of the night. Booooo.


lena_chita
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Aug 22, 2014, 12:11 PM
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Re: [dr_feelgood] You are not wanted here. [In reply to]
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dr_feelgood wrote:
Obviously, I make a great wedding guest.

Obviously, wedding guests come in many flavors. You fit in the alcohol-flavored category? Gotta have a few of those, or it is not fun.


lena_chita
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Aug 22, 2014, 12:12 PM
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Re: [camhead] You are not wanted here. [In reply to]
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camhead wrote:
dr_feelgood wrote:
caughtinside wrote:
Rolling rock!

That takes me back. Always disliked rolling rock, but not enough to not drink it if it's all we had.

Yeah... I guess.

Rolling Rock sucks. Skunky.

Went out for drinks with some fiernds in SLC the other night. Utah alcohol laws have changed a bit (no more private club laws, you can have more than one drink per person at the table now), but they still have that stupid fucking 3.2% restriction. You can get higher alcohol content beers in regular bars now, and there is even a good new microbrewery called Epic that makes good full strength beers, but it is completely impossible to get full-strength beer on tap ANYWHERE in Utah. Even if you visit the Epic brewery, they can only serve you their stuff in bottles.

So, when you order a beer on tap, they serve it to you in this huge 24 oz mug so you still get some sort of buzz, and you wind up waterlogged and bloated for the rest of the night. Booooo.

very Utah-rded


snoopy138


Aug 22, 2014, 3:33 PM
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Re: [granite_grrl] You are not wanted here. [In reply to]
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granite_grrl wrote:
lena_chita wrote:
granite_grrl wrote:
carabiner96 wrote:
granite_grrl wrote:
Hey Mo, it's tomato season up here, picked up a half bushel of Roma's last weekend for $13. Lovely big guys too.

I've been curious about making ketchup since you talked about it here a while ago, but I'm also thinking it's going to be too much effort if I have to skin them by hand, and WAY too much effort if I need to remove the skins.

How many tomatoes do you use for a batch? I don't go through that much ketchup in a year anyway.
It's definitely worth beg borrowing or stealing either a hand crank food mill (most you can hook up to a drill- MOAR power!) because then you just slice tomatoes in half, toss it in, and sauce comes out one end and seeds and peels the other. Boom.

I want to say I take about 30 pounds and turn it into 8 half pints. It's not a lot because you cook it down even thicker than sauce. But...omg it's delicious. Once you have it you're just like 'Heinz who?'

If you're using the processor you can do the whole thing in a day, otherwise you can always freeze the raw sauce/purée as you go then unfreeze all at once to process into ketchup. You don't need special gear for the canning outside of one if those blue enamel canners but even if you don't have that you can use a big pot with a towel on the bottom (so water can circulate 360* around the jars).

Once jarred they last 2+ years, so even if you have a shitty afternoon of blanching and seeding by hand- I still think it's worth it if you can get 20 half pints out if it. Keeps well in the fridge too but def not as long as store bought.

Want me to send you a jar to taste test?

First, approximitly how many tomatoes is in 8lbs? Second, I fucking hate talking pints, quarts and ounces. What a stupid fucking system. And now I have to go look up how many ml a pint is. (just looked it up, a pint 473mL....I assume you did the super small jars because it doesn't last as long?).

Oh, how long does it last once you open the jar anyway? I could see that not being worth while because I don't use ketchup very often.

I'd love to get a jar to taste, but I'm in the great white north and shipping would probably be a lot. Maybe I can try making a super small batch just to see if I want to go through with it?

You got kitchen scales? Put a few average-sized tomatoes on the scale and see how much they weigh, so you can do your number of tomatoes per pound conversion... This stuff is approximate, anyway.

And yes, I use a tomato mill also, for processing larche batches. It is really nice because you don't need to dunk the tomatoes into hot water first, to loosen the skin. Just cut then into halves or quarters. If I were making just a couple of jars, I would do a pot of hot water and peel them, but it does get pretty tedious if you are doing this alone, and have to dunk couple bushels of tomatoes into boiling water, and then peel them by hand.

(g_g flies into rage at the word bushel... I'm with you! I still have no idea how much is a bushel, in normal measurements. But I do know what a bushel basket of tomatoes look like)

I'm okay with bushel, I mean a bushel is a bushel. I still think pints quarts and ounces are idiotic.

base 10 units are too easy.

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