Quote:
Originally Posted by z_willus_d
Good luck with your canning, and let us know how the result tastes and how many jars of what size you end up with.
--naysen
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So the canning went ok this am after the puree slow cooked overnight and it was a decent consistency- not quite as thick as a finished tomato sauce, but reduced by a LOT.
The first pic shows the 7 quarts of finished puree (there was a small bit left that I froze). The second pic shows the two large jars of fresh puree from yesterday that didn't fit into the slow cooker or roasting pan that still has to be cooked down...mostly because the electric roasting pan has burnt tomato juice caking the sides and I've yet to figure out a way to remove it successfully.
Overall, it was WAY more work than makes sense for me because DH is the only one who really likes tomato sauce and he likes the kind you can get in the store on sale for less than $1. And of course my stuff still has to be made into tomato sauce.
Kath