Being a preserver of Tomato products myself, I have to admire these wonderful 'Pasta Grannies' on their efficiency, and the quantities they deal with. My own method is very similar, only on a much smaller scale.
23 hours ago
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I was wondering how big her family was till they told us that those tomatoes were for three families. I can imagine big Italian families must use a lot of Passata in a year.
ReplyDeleteI freeze my pureed tomatoes but we have a big freezer.
Your commenter above is Greek. But is he for real or some strange spammer?
I'm sure someone who sees the beauty of your soul must be a genuine fan!
I've deleted him now. He's my latest spammer; another pain in the ar*e.
DeleteI bottle my passata, in 350 gm Le Parfait jars. I must have about 15 litres in store. Mine include the skins, but I pass it through a sieve before use.
I prefer to buy mine Cro - tomatoes here are never sweet enough so we start off on the wrong foot.
ReplyDeleteOne really does need sun ripened fruits. The flavour doesn't compare. Good quality tinned ITALIAN Toms are a very good alternative, and are dirt cheap too!
DeleteI basically do the same, as well, but as you say, on a much smaller scale! Even down to feeding the skins and scraps to my chickens! I love how it is such a family / community undertaking in the video. -Jenn
ReplyDeleteSuch communal activities are wonderful. It used to be like that here, but times have changed.
DeleteI love those Grannies .... I bet they have worked hard all of their lives and their food must be amazing. .... it’s what keeps you going as we age. XXXX
ReplyDeleteAnd I imagine they've been doing the same thing year after year all their lives. Sadly there seemed only to be two children present to carry on.
DeleteBack in the day all your family helped...grans and aunties, older kids. Now everyone is scattered to the four winds. I use my food processor, immersion blender and a food mill to get the best out of my meager crops. My only roaring success this year was my garlic crop. I may actually have enough for seed and eating this year.
ReplyDeleteBarb
It used to be like that when we first moved to France over 45 years ago. When we heard the hay bailers in the fields we'd all go out with our pitchforks to make sure it was inside before nightfall. It was the same with wine making, pig killing, and chestnut gathering; everyone helped each other. Now sadly all this has gone.
DeleteThose days,are long gone. Now machinery can mostly do it all.
DeleteAnd people no longer keep pigs. If I'd predicted that 40 years ago, people would have laughed in my face!
DeleteSuch a good effort, I bet that sauce is outstanding. Although I did not see them add herbs. Must be a family secret.
ReplyDeleteI always add mixed dried herbs to mine. Maybe they rely on fresh herbs later on.
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