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Post by susan on Mar 1, 2014 10:54:02 GMT -5
I don't have the patience to keep stirring a pot so something doesn't stick or burn. So cooking down tomato juice to make tomato sauce doesn't sound like fun. So I've had a brain storm. Why not use a crock pot and do it like the apple butter, just not as thick? Any thoughts on that?
Susan
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Post by upnorthlady2 on Mar 1, 2014 11:14:19 GMT -5
I don't know if a crock pot gets rid of enough liquid. Sometimes crock pots just hold the moisture in and keep recycling it. I don't know, just know that I've never had anything really go dry or thicken in a crock pot.
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Post by Cyngbaeld on Mar 1, 2014 13:03:55 GMT -5
Why not put it in a slow oven?
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Post by Granny Smith on Mar 1, 2014 15:21:08 GMT -5
Stuff will cook down in a crockpot, but it takes quite a while. If you have a roaster oven, it would be faster.
I just can the tomato juice. When I need sauce, I use juice and just let it cook a little longer, till it's as thick as I want it. It usually only takes about 10 minutes longer to thicken than if you'd started with sauce. Unless your juice is particularly watery, one pint is about the same as one can of tomato sauce (after it's cooked down)
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Post by BigM on Mar 1, 2014 15:59:33 GMT -5
Can't you just leave the lid off, or half way off? Apples are a good source of pectin so that probably helps the thickening process for apple butter.
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Post by susan on Mar 1, 2014 21:47:17 GMT -5
Patti, I've made apple butter in a crock pot. Your right that it doesn't cook down and thicken. Unless you put a little folded piece of foil under the edge of the lid so the moisture can escape.
Susan
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Post by Valerie on Mar 2, 2014 15:38:47 GMT -5
The only time I did sauce was starting with whole tomato puree. I just cooked it down in the oven. It was really good.
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