Can you explain more about that machine?
- jim 8-16-2010 6:22 pm [add a comment]

• yah whats the unused stuff??
  - Skinny 8-16-2010 6:25 pm [add a comment]

strain
- dave 8-16-2010 6:26 pm [add a comment]

there is a busy season w/ tomatoes where you cant eat them fast enough before they rot. also can cut off the bad part and use the rest. also good for ugly mo foes. here you sauce them and freeze it for winter use. not sure if you stew them first. think so. it only holds back seeds an skin. i think. havent actually done it. daves link has good comments. will check more.
- bill 8-16-2010 7:01 pm [add a comment]

I am processing fresh tomatoes, quartering the larger plum and heirloom types and leaving the cherry sized whole. The seeds and skin are excluded from the liquid and you are able to reprocess them to extract much more juice. Plan is to freeze the juice until I have time/volume to can a large batch of sauce. For a test batch, I processed 10 lbs of mixed varieties, reduced the juice by 1/3 by gentle simmer, added fresh basil, and processed by canning in less than 1.5 hours. ree
- bill 8-17-2010 2:00 am [add a comment]

Wow!
- sarah 8-17-2010 8:24 am [add a comment]