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Old May 9, 2006   #11
gardengalrn
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Join Date: May 2006
Location: Kansas, zone 5
Posts: 524
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I discovered the Villaware strainer last year and it sure made life easier in regards to canning tomato sauce. I just washed and quartered or halfed the tomatoes and put them in. I have a hand-crank version but there is a motorized one as well. It spits out a pretty runny juice and I then cook it down to the desireed consistency. No seeds, no skins. Some people don't mind seeds left in but I've found that when they are canned into sauce they leave an "off" taste when you bite into them. I still can whole or chopped tomatoes too and those are pretty easy as Earl describes above. It took me a couple of years to get the knack of it and learn a few tricks but it is well worth it to have your own canned tomatoes to get through the off season.
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