Yeah, me with a kitchen hint. I know, I could fall over too. I'm usually asking you what to do in the kitchen. But, here's the deal. I never make homemade mater sauce anymore, even though I always have tomatos. It's too time consuming and not fun for me. But, I figured out that if I put them in the juicer, out one end comes the juice and out the other side comes...sauce! For real. I just seperated the skins with my fingers. In 10 minutes I made 2 quarts of sauce AND juice. And that time includes clean up. Are you kidding me?? It was retardedly easy. I put it in the fridge and can finish it off when I feel like it. We may have pizza tomarrow.
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And I showed a jar of juice. LOL. Off to work.
Yumm! I remember judging the best jar by how much of the clear juice was in it. The more the better for me!
Yeah? I didn't know that. Mine is clear and seperated right away. I was watching vids of people cooking it. I wondered why? It's already thick enough. It cooks in canning, but..? Anyway, it's delicious and nearly gone already. More tomatos in a few days. What I realized is that factories could not clean the tomatos like I do here. Can you imagine what's actually in canned store juice? Kinna gross.
I found this for Fall. Seems I spend lots of $$$ on caramel for dipping this time of year. I'm probably a moron and everyone already knows how to do this, but here goes:
Place an unopened can of sweetened condensed milk with the paper taken off in a crock-pot. Completely submerge the unopened can in water.
Cook on the crock-pot's lowest setting for 8 hours (lid on).
Cool down in the fridge for at least 2 hours.
Result is homemade caramel.
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