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

We have two major gardens--the spring garden and the fall. Fall is more productive for us (fewer bugs and more rain). Right now we have in garlic, onions, lettuce, broccoli, spinach, corn salad, rocket and carrots. Our fall carrots don't get very large, but they sure are sweet! Since we now have more space, we are experimenting with a seasonal garden (smaller) for in-and-out crops, a larger garden for the long season plants like tomatoes, peppers, eggplant, etc. and a dedicated garden for onions and garlic. We also have an asparagus patch to be planted this coming February. Thanks to a wonderful neighbor down the road who has a tractor and tiller, we aren't breaking our backs digging and tilling!

I have a yard-sale juicer, similar to first link... works fine when making large batch of real lemon-ade for a trip to the beach. A little OT, but still on lemons. SIL used to do Pampered Chef demos. When she stopped doing that had TONS of freebies... gave me an apple peeler/slicer/corer. Was getting ready to juice a LOT of lemons for lemon-ade and thought... wish I had a need for lemon zest right NOW!?! I pulled out apple gizmo, swung the slicer/corer part out of the way and ended up with a HUGE pile of zest ribbons. I let it air dry for a few days until crispy, then ground in food processor till a powder. Made "lemon-pepper" that was NOT mostly salt like stuff you buy in the spice section of supermarket.