I am processing fresh tomatoes, quartering the larger plum and heirloom types and leaving the cherry sized whole. The seeds and skin are excluded from the liquid and you are able to reprocess them to extract much more juice. Plan is to freeze the juice until I have time/volume to can a large batch of sauce. For a test batch, I processed 10 lbs of mixed varieties, reduced the juice by 1/3 by gentle simmer, added fresh basil, and processed by canning in less than 1.5 hours.
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- bill 8-17-2010 2:00 am