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Topic: Canning help wanted  (Read 428 times)
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pinkiequeen
« on: August 09, 2013 07:52:41 PM »

I am new to canning and want to make tomatoe cocktail as well as spaghetti sauce. I have read about squeezing the juice from the tomatoes before using them to make the sauce, my question is will squeezing the tomatoes give me a good tasting tomatoe base for my cocktail I am worried it will be watered down and not taste right. Anyone out there have any advice for me?   
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