interesting take on preserving food | Food Production and Preservation | Forums

I agree with her

The key is knowing which preserving methods involve the lowest amount of work at the front end and are the most versatile during the winter months. I used to get swept up in strange recipes for chutneys and pickles, but when it comes down to it, we really don’t need any of that in the pantry. They make nice gifts, yes. If you really want to grow and preserve your own food, however, you won’t get by on chutneys. It’s basics like tomatoes (or potatoes, carrots, onions, and cabbages, etc) that make up a well-stocked pantry for us.

So there’s this idea floating around that you have to peel and seed tomatoes to make a good sauce, and it’s 100% nonsense. It hurts my brain to think about peeling all those tomatoes. And seedless sauce? Why? People who peel and seed tomatoes are the same people who peel potatoes and carrots, which I also don’t do and think is a waste of time. If you’re cooking at the French Laundry, then fine, peel and seed the tomatoes. Until then, don’t bother.

http://growitcookitc.....t-no-work/