Quote:
Originally Posted by deepsand
By processing, I was referring to the breaking up of the pulp via blender or masher. Skip that step and no additional work is required prior to canning; blanching is all that's required.
As for being watery, that depends on the variety of tomato used. I prefer Rutgers, and find the juice amply thick for my liking. What is your preferred variety?
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lol... Been canning and preserving for more than 30 years but thanks for the "tip" just the same.
Not a fan of Rutgers. A determinate plant that only improved are disease resistant. Because of the wilt in the soil, they don't do well here. I guess If I had to pick, I'd say the Early Girl and Better Boy are my preferred varieties.
Dave