GoStaks are a smart and sleek advancement in portable nutrition. Durable jars secure tightly to carry powders, vitamins, supplements, snacks, and more. The 150cc jar holds 87% of protein powder servings so whether you pack pre-, intra-, and post-workout supplements to the gym, or simply need a versatile system for snacks and small items, the GoStak has you covered. The GoStak jars are designed to be sleek and compact, giving you just enough room for your supplements, without invading your gym bag. Heading out of town? Take a handful of 150cc jars filled with your post-workout supplements, and you've got an instant recovery shake for every day of the week. Included with the Starter 4Pak, the removable carry handle attaches to any jar lid, making it easy to clip your GoStak to a backpack for quick access. Stain and Odor Resistant, Shield Made of durable Eastman Tritan™ plastic, the GoStak jars remain clean, clear, and fresh—regardless of what you carried in them the day before.

Easily attach jars to each other in any order and any size. A quick quarter-turn locks them together, making for simple, streamlined portability. Easily connect jars together with a quick twist for added convenience and portability. Toss the GoStak™ into your BlenderBottle® Classic™ or SportMixer™ for compact traveling. Build the perfect stack for your needs, with four different jar sizes in nine vibrant colors. Twist n' Lock™ System connects jars with ease Secure Seal for worry-free portability Durable Eastman Tritan™ material resists stains & odors Fits Inside your BlenderBottle Classic™ or SportMixer™ Mix and Match jar sizes for a perfectly customized stackThe page you were looking for doesn't exist. You may have mistyped the address or the page may have moved. Cette page Web n'existe pas. Soit vous avez la mauvaise adresse ou la ressource a étéHere’s my recommendation for your end-of-summer food preservation.

You need 100 pounds of tomatoes.Are you insane, Daisy? Yes – 100 pounds, and more if you can get them. juicing with vitamix 3600No other item of produce increases in nutrients when cooked and stored like tomatoes.  vitamix 5200 ebay ukCanning them is like loading your shelves with vitamins.  breville optiva blender reviewThese vitamins have the delicious bonus of providing tasty meals throughout the winter, when fresh fruits and veggies are expensive (and scarce for many of us if you prefer to consume foods grown close to home.)  cuisinart cbt-500 repairI got most of my tomatoes from local friends who had an over-abundance, so I didn’t pay a lot for them.  ninja master prep pro qb1004 vs vitamix

You can often find tomatoes by the bushel for  $1-2 per pound at your local farmer’s market. vitamix turboblend 4500 amazon(Find a farm or market near you at Eat Local Grown.)vitamix blender kijiji ottawa So here are your five reasons, as well as instructions and recipes for prepping and canning these vitamin-laden goodies. If you purchased all of these items organic, over the course of the year it would cost at least triple the price of spending a few days making it yourself. Here are the kitchen tools that I use to make these goodies.  They are not all 100% necessary but they make the work easier.  Don’t let the lack of these things deter you, if money is an issue – just adapt what you have to make it work! Excelsteel 16 Quart Stainless Steel Stockpot With Encapsulated Base Ninja Mega Kitchen System (BL770)

Presto 01781 23-Quart Pressure Canner and Cooker Natural Flour Sack Kitchen Towels Roma Food Strainer and Sauce Maker for Fresh Fruits and Vegetables Granite Ware 0718-1 Enamel-on-Steel Canning Kit, 9-Piece ExcelSteel 242 5-Quart Stainless Steel Colander The first step for all of these recipes is to wash and peel your tomatoes. I always soak my fruits and veggies in a baking soda wash, whether they are organic or not.  Add one cup of baking soda to tepid water, soak, then rinse well. Next, you have to peel your tomatoes. The easiest way to peel tomatoes is to take them from boiling water to an ice bath and then squeeze the guts out of them, as follows. First, put water on to boil in a large non-reactive stock pot. (I prefer stainless steel.) You don’t need to wash or cut the tomatoes before blanching them.  In batches, place the tomatoes into the boiling water for about 3 minutes.  (This time is not engraved in stone – don’t panic if you go over the time by a little bit.)

You can test them by gently using your tongs to see if the skins have loosened. After you scoop the tomatoes out of the boiling water, place them directly into an ice bath and leave them there for at least 3 minutes. I like to use long tongs for this because you transfer less of the hot water into your ice bath. Once the tomatoes are cool enough to easily handle, use your fingers to dig the stem end out of the tomato and discard it.  Then, squeeze the tomato over your blender – the skin should slide right off and leave you with a blender full of pulp.  You don’t need to remove the seeds. Now you’re ready to can tomatoes. This thin puree is as simple as running your tomatoes through the blender, and possibly adding some garlic, onions, and salt to them.  It can be used as a base for soup, chili, spaghetti sauce, enchilada sauce, or any other purpose that requires crushed tomatoes.  I like to can this because it’s pretty neutral and can be used in so many different recipes throughout the year.

I didn’t give measurements, because this simple sauce can be made from any amount of tomatoes that you happen to lay hands upon. It is also a great way to use up soft or overripe tomatoes quickly. I’ve been experimenting with ways to get more mileage from my food this year, something my daughter refers to as “using the whole buffalo.”  I began straining my fruit purees before making jam and had great results, so instead of cooking my tomatoes down for hours and letting all of that goodness just evaporate, I decided to use the same method with some of my tomato products. When processing my tomatoes for marinara, salsa, and ketchup, I decided to see if I could cut down the cooking time and preserve the extra liquid for a vegetable broth base for soup or cooking rice. After I pureed my veggies, as per the directions in all of the recipes, I poured the puree into a colander that was resting over a large stockpot. I left it to drain for anywhere from 2 hours to overnight.

The longer it drains, of course, the less liquid will remain in the sauce.  The liquid that drains off can then be processed as a tomato broth for soup. This is what you’ll be left with – thick tomato-ey goodness that doesn’t require a half day of cooking to reach the proper consistency! What you do from here is based on what you plan to make. For salsa, I use the tomatoes as they are.  For marinara sauce or ketchup, I run it through the blender again to get  nice smooth puree. That’s not the only way you can extend your tomatoes.  Did you know that you can make a  thick sauce from the peels?  As with most fruit, this is the part that contains the most pectin. When peeling your tomatoes, simply peel them over a small pot in order to catch any extra juice.  When you’re done, simmer the peels in the juice for  few hours. At this point,  you have two options. 1.) Allow the mixture to cool. Strain it over a mesh colander into a pot, then squeeze out the peels to get the thick tomato paste from them.

2.) Use a mill like this one to separate the paste from the peels. (This is the most effective method and will net you the most sauce.) Learn more about making sauce from tomato peels HERE. Strain your liquid as described above. Pour this into a sanitized quart jar. Add a dash of salt to each jar. If you are water bath canning, add 2 tbsp of lemon juice to each jar. If you are pressure canning, the lemon juice is not necessary. In a water bath canner, process your sauce for 40 minutes at sea level, adjusting for altitude.  Alternatively, you can process the broth in your pressure canner for 20 minutes at 10 pounds of pressure, adjusting for altitude. The liquid will separate,as you can see in the photo above, and you will have tomato “sediment” at the bottom. This is perfectly normal. This broth can be used as a base for soup, in place of liquid for cooking meat in the crock pot, or for cooking rice. Now, with your drained tomatoes, you can make the following products.

If you have already drained your tomatoes, gauge your recipe to approximately 3 cups of rough puree per quart jar. For a 7 quart batch, you will need 2 bell peppers, any color, 2 onions, and 1-2 heads of garlic. In batches, puree your tomatoes and veggies until smooth, then add them to a large stockpot. Add the following seasonings – the first amount is per pound of tomatoes, and the second amount is for a 7 quart batch of sauce. With the lid off, bring the sauce to a simmer for about an hour, stirring occasionally.  This will allow all of the seasonings to meld into the sauce. If at serving time your sauce is still runnier than you prefer, simply stir in a small tin of tomato paste to thicken it. Once you try this taste-of-summer condiment, those little packets and squirt bottles will never satisfy your ketchup craving again.  Plus, it’s real tomato-y goodness without all of the additives.100 pounds of tomatoes isn’t actually unrealistic at all.