So you are doing sauce rather than juice as in your title right? Thicker. Except where raw packing instructions are given, the processing times are calculated based on hot ingredients and hot jars going into the PC to begin with. So the processing time wouldn't be long enough if you don't first heat the sauce as recommended. How much additional time would be required is approx. 5-10 mins. Dave

Squeezo is a very old name for the newer model Villaware or Roma food strainer. These use a very good design that incorpoates a spiral auger that pushes the juices through a fine holed screens and removes all traces of seeds and skins. No prepping needed, unless the tomatoes are really big, where you simply cut them in quarters. Its similar to a meat grinder, but its for most any food that has skins and/or seeds. I use it for red raspberry jam without seeds. The use of a finer hold berry screen is what gives me just the juices and soft pulp, and any seeds are pushed out the end of the conical sieves. They also make a shorter spiral for large grape seeds and a pumpkin screen or even a 3/16 inch hole salsa screen. These are extra attachments. If you were dong a LOT of tomatoes or othr things, also suggest the motor unit. I have one here and 'crank' out a bushel in about 10 minutes. The newer ones have a twist on strainer screen, while teholder models have two big wingnuts on each side of the screens. Of allthe models and improvements, the nerwer ones work better, leak less and are very easy to work. Here is a link that might be useful: Food strainer

Here's a list of pH levels of some of our most beloved canning ingredients: Item Name and Approximate pH Lemon Juice 2.00 - 2.60 Lime Juice 2.00 - 2.35 Orange Juice California 3.30 - 4.19 Orange, Juice Florida 3.30 - 4.15 Pineapple Juice, canned 3.30 - 3.60 Tomatoes 4.30 - 4.90 Tomatoes, canned 3.50 - 4.70 Tomatoes, Juice 4.10 - 4.60 Tomatoes, Paste 3.50 - 4.70 Tomatoes, Puree 4.30 - 4.47 Tomatoes, Strained 4.32 - 4.58 Tomatoes, Vine ripened 4.42 - 4.65 Vinegar 2.40 - 3.40 Vinegar, cider 3.10 I'd bet this is the same list that Linda Lou referenced above. The complete list is at the link below - I go to this list a lot when I'm not sure what is low-acid (higher numbers on the pH scale) vs. borderline vs. high-acid (lower numbers on the pH scale) food for "experimenting". Here is a link that might be useful: Approximate pH of Foods and Food products

John, when I left for work this morning the friends that stayed overnight after the movie were still sleeping. I just got home and the one friend left and my daughter were still in their pj's laying on the couch and blowup bed. I asked them if they had stayed in bed all day. Nope, they had to bring two of the other friends to work. Kayla made Cauldron Cakes for everyone for breakfast. When they got back from taking their friends to work then they got back into bed and slept some more. They got home around 3:00am. Ahhh, to be a teen again...Nahhh. From what they have told me about the movie it is awesome but they all were crying at one point too. Can't wait to see it. NancyLouise