Here's a pot of tomatos from the garden all seeded and simmering. It was almost overflowing before going on the heat.
I have NO idea what I'm doing. Just some memories of growing up, relying on Ball Blue Book and big sister on the phone in a pinch.
20 or 30 minutes to reduce that and into the handy dandy KitchenAid strainer to remove the skins. Hope it's faster than the old apple sauce mill with wooden rolling pin...
Yep. WAY faster!
Makes cute little tomato skin doodies too!
Back onto the stove to simmer and reduce volume by half.
Wonder how long this part is going to take...
Then to figure out the actual canning part.
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