I don't do a lot of canning but when I do, I have a quick method to make sauce (spaghetti sauce consistency ).
== Cut them to pieces ...(core , optional)
== Place in a pot and lightly smash w/ potato masher.
== Get the Juice out ( for drinking, cooking ), as much as you like.
== Boil/cook the meaty part, until it gets soft.
== Use a stick blender and puree it. (you can use a conventional blender)
== Sieve through a rice colander ( get the skin, pulp, most seed out).
== By now you should have a spaghetti consistence sauce.
== Use BWB method , Jar .. ( add some vinegar, to lower pH)
I don't add anything else at this time. Instead when I open the jar for use, then add whatever herbs spices that I want. This way the flavor of herbs/spices are more fresh.
This way you conserve time and energy to boil and reduce to given consistency.
Gardenee
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