- May 25, 2008
- Reaction score
I'm gonna get a real bumper crop of my San Marsano tomatos this year and want to can them as fire-roasted, crushed tomatos as this is the form I use the most. I've canned them and roasted them before, but never canned the roasted ones. I usually roast them in a pan on the closed BBQ grill, but I don't usually peel them when I use them right away. Should I peel them before running them through the food mill, or will the food mill just take care of the skin and seeds for me? I've not had much experience with using a food mill. Is it likely to just turn them into puree instead of the "crushed" form I'm looking for? Should I put them through a chen***(however you spell that) instead?