Use excellent tasting varieties, if they are juicy just cook them down. We do a 100 quarts of spaghetti sauce, and about the same of tomato slop. We found that great tasting varieties taste really good coming out of those jars in mid winter.
We have used all Brandywine, all Early Girl, all Chapman, etc, etc, and many mixes of varieties, it really is worth the time to use the best. Been at this for sometime too.
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