OK so today I put up my 1st batch of tomato sauce and it's really watery. What did I do wrong? Should I have simmered/boiled it longer to cook some of the moisture out? I used mostly Roma tomatoes but there were a few of my early girls in there So I was thinking that might account for some of the moisture but sheesh! I quartered all my tomatoes and ran them through a "Squeezo" and put all the puree into a pot and simmered it for about an hour or so then processed it in a water bath for 30 minutes. I don't have a pressure canner so it's nothing fancy just straight up sauce but it's so watered down I'm afraid it won't taste good in my recipes. What did I do wrong? Should I have strained everything that came out of the squeezo? This is my first stab at this and I really would like to get better at it...any advice or suggestions are welcome! Thanks!
~Hooligan
~Hooligan