Dear Captain Rawles:
Each year we dehydrate and can a lot of tomatoes. In past years we used a “Squeezo” device to separate the skin and seeds from the pulp. A better way is to slice each tomato into about 8 slices, from top to bottom. Then (over a sink) with one’s fingers strip out the seed pulp and seeds. This also removes the water surrounding the seeds and pulp. Put the slices into a blender. Liquefy for a couple of minutes. Pour the homogenized tomato into the stockpot to heat for canning. The homogenized skin in nutritious. By removing the water and pulp one begins with a more concentrated product than the Squeezo produces and this greatly reduces the time required to simmer the sauce down to the desired thickness. – Les in the Smokies
Letter Re: Experience Canning and Dehydrating Tomatoes
