I have a recipe for tomarto sauce involving 12lb tomartos, apples and onions.At the end before bottling you put in an ingreadent that our local chemist used to make up.He just called it "Tomarto Sauce Essence".It fixed the colour and helped the sauce keep better. Unfortunatly he has gone out of business and the people who took over his business don't know anything about it.Does anyone have any ideas what would be in it or where I might get it!
iman007,
Jul 12, 10:14pm
what have you been smoking!
ifonly,
Jul 12, 10:19pm
Nothing!
pickles7,
Jul 12, 10:40pm
The chemistsold, CH3CO2H, in 8 oz bottles,you should have stocked up on more at the time, if only ah.
davidt4,
Jul 12, 10:58pm
Otherwise known as Acetic acid - an old fashioned addition to homemade tomato sauce.
rainrain1,
Jul 12, 11:38pm
you say tomarto and I say tomato, you say potato and I say potarto:-)))
stylus1,
Jul 12, 11:58pm
yeah it's called glacial acetic acid. You need at least 5% acetic acid to preserve the sauce, most good vinegars have as much, or you can just use the stuff from the chemist.
pickles7,
Jul 13, 12:52am
The recipe probably did not have vinegar in it at all, the acetic acid would have been necessary to give the sauce the acidity to preserve it.
ifonly,
Jul 16, 7:54pm
bump -
kirmag,
Jul 16, 7:58pm
bump!people have answered your question
ifonly,
Jul 16, 8:03pm
Sorry meant to say where can I get this (Acetic Acid) and does anyone know how much to add!The product I purchased from the chemist that closed was just a couple of f/oz.Way less than the 5% mentioned above.
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