Quote:
Originally Posted by Earl
Marinara Sauce
I blanched the tomatoes, removed skins, cut them in half, squeezed out seeds and strained them from the juice and added juice back to tomatoes.
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Earl, you need a food mill! You cut the tomatoes in quarters or so, put them into the mill and turn the crank while holding the thing over a bowl. The juice and pulp goes through the holes in the bottom, the seeds and skin stay in the mill so that you can discard it. Ideal for tomatoes that you don't want to use whole or diced and applesauce. I wouldn't consider canning applesauce without one.
You can get them in various sizes - and you can get them so that they come apart for cleaning and have variously sized bottom plates. One of my daughters got me a nice one or 1.5 quart one with three different plates that comes apart for cleaning on Amazon for about $20 last canning season.