Quote:
Originally Posted by loulac
Father'sDaughter wrote :
I 'm one of the guys that wrote about it in Lets talk sauce! posts 106 and 141.
If you don't want to spend hours stirring the mix take some of the juice out !
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Thank you! I knew it was somewhere deep in a thread, but couldn't find it by searching.
I see you say you only cook your pulp down for half an hour. How long do you allow it to sit and separate? I would have liked to leave it a bit longer than over night, but I only had a small window of time to get it cooked and canned. I'm going to try to let the next batch sit a bit longer to see if I can cut the cooking time down even more.
I also see now from that thread that some just keep the tomato water fresh/uncooked and use it as a juice. I confess to not having tasted it before cooking it down, but I will sample it with the next batch.