FiddlefartN (@FiddlefartN)

Just a canning question for you, I am trying something new. To can tomatoes as a sauce is what I am trying to do, perhaps as a paste may work too. I picked romas the other day, a little more than a gallon I would say. I cut them and boiled them all night, I got about 2 and 1/2 pints, does that ratio seem right? To boil longer I can do, they are still warm and the crockpot is too. But I got a pressure cooker at a thrift store, and I can still put into it a half a pint more...... planing on canning using it too ... for how long say you? I left the skins on, but did cut off the end, but 15psi the skins should soften. this way I am trying to do, for I waste too many jars when just to cann as tomatoes I do.