You should look up the thread on here on how I process tomato sauce. I use a pressure canner to separate the tomatoes from their liquid before I put the meat through the strainer. The sauce comes out of the strainer really thick and ready to can after heating for about 10 mins on the stove to remove the air from going through the strainer. JerryL even posted some photos of it when he did it. No cooking down required, saves a ton of time.
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