Posted on 14 October 2010 by tomatocasual.com
By Mindy McIntosh-Shetter
Some things in life are free like beautiful sunsets and sunrises along with the smells of freshly mowed grass and a baby’s hair.
The simplicity of life can also be found in the garden among the tomato plants.
The fruits of one’s labor can be enjoyed right out of the garden but can also be enjoyed by simple drinks that span oceans.
Sinh Ca Chua (Vietnamese Tomato Shake) is an effortless Vietnam drink. This drink can be found on any street in Vietnam and typically creates an opportunity for individuals to catch up on their day. So try this drink as an early morning pick me up or as a summer, non-alcoholic nightcap.
Sinh Ca Chua (Vietnamese Tomato Shake)
- Â½ ice cubes
- 1-2 tomatoes
- 1 small spoonful of sugar or to taste
1. Place ice cubes and tomatoes in blender and mix until ice cubes are crushed.
2. Add sugar to taste. Read the rest of this entry »
Posted on 22 October 2009 by tomatocasual.com
By Vanessa Richins
“In the canning process, it calls to add 2 Tbl lemon juice to quart jars, totally blew it and forgot.Â They are all sealed correctly. Should it be thrown away? Can I reprocess with the lemon juice, or reboil and go through processing again?”
Hi Jim! First, we should explore why they’re asking you to add lemon juice to your tomato juice.
The main culprit you’re trying to battle when you’re canning foods is a bacteria called Clostridium botulinum, which occurs in the soil and is the cause of botulism, a paralyzing illness.
There are two basic styles of canning – boiling and pressure. The method you use is determined by what you are canning. If you are working with highly acidic (below 4.6 pH) fruits and vegetables (which includes many tomatoes), you can Read the rest of this entry »
Posted on 13 September 2007 by tomatocasual
By Amelia Tucker
A reader asks (see “share your tomato questions link in sidebar) what could have happened to his tomato juice.
He made some home made tomato juice and added it to his store bought juice. The next morning the entire product was very thick.
He wondered if it was safe to drink and what could have caused the thickening.
My first thought was that yes, it was safe to drink, provided it didn’t get warmed for the evening (Bloody Mary’s-anything could have happened) and started to ferment then put back in the fridge.
Read the rest of this entry »