For the life of me I couldn’t figure out why people would spend their hot Augusts in the kitchen making tomato sauce. Why not just can the tomatoes and make sauce this winter? Well, after processing 36 lbs this morning into sauce in less than 2 hours I get it now.
Last year I bought 40 lbs of tomatoes and canned them in quarters. It took about 6 or 8 hours to clean them, remove the skins, get them in the jars, canned and then downstairs. Perhaps more time.
This morning I put 36 lbs of quartered tomatoes through the Victorio and juiced them in less than two hours. In fact, it is just now 2.5 hours since I started and I’ve already cleaned it all up. The sauce is in the oven cooking down right now so that doesn’t really count as time spent canning. Once the sauce is ready I’ll have to can them, but that doesn’t take a whole lot of time either.
So by juicing them and making sauce instead of canning the whole tomato I saved myself at least 4 hours, even with the canning still to come.
Now I get it.