Ok, so I learned it's really better to do this whole process when you have a whole crap ton of tomatoes ready because approximately 7 lbs of tomatoes doesn't make all that much when you reduce it down and get all that liquid off.
What I also learned was that you have to have the top off the stock pot to get the liquid to cook off. Duh. It's like I don't want the Food Network Every. Single. Night. I mean, I'm watching it right now. Lesson learned and it didn't take me that long to correct. Furthermore I plan on purchasing a pressure canner and really take this up a notch. Anybody out there can? Any advice?
