There are a few threads from previous years that talk about roasting tomatoes for sauce. I've copied 3 addresses below. Just copy each one and paste it in the address box to quickly find them. Cheers http://forums.gardenweb.com/forums/load/harvest/msg0911352216965.html http://forums.gardenweb.com/forums/load/harvest/msg0817143817863.html http://forums.gardenweb.com/forums/load/harvest/msg082037474860.html

On a canning forum the odds would obviously favor that a PC means pressure canner. Pressure cookers have no role in canning and neither do the other two, Pickle Crisp is a brand name so written out. When all else fails you can always determine the meaning from the context in which it is written. ------------- is there anyway to figure out the time a PC might take if you know a BWB takes a 1hr 25mins? No, sorry it isn't a mathematical formula or a simple "take half the time and add 5 mins.". There are too many variables involved. EX: even if you took the longest PC processing time approved for tomatoes which I think is either 40 or 45 mins., that time is for a less dense/more juicy food than your tomatoes that have been roasted. Add to that the fact that you add water (which is alkaline at around 6.0) to replace the juice that the roasting removed (which was borderline low-acid at 4.6) and you have another monkey-wrench in the equation. See what I mean? And that just scratches the surface. You'd be better off pressure canning your tomatoes BEFORE roasting using the approved instructions for that and then roasting them after you open the jars. Or you can BWB them for the time in the BBB. Dave

When I blended the roasted ingredients with the remaining ones, the consistency was just what I wanted. So, the herbs, wine, vinegar, (and the parts of the scallions that were greener) didn't even get cooked. They just got pureed together into almost exactly the sauce I have been yearning to can! So I will once again plague you all with questions before I take a break from the forum for a few days of not-canning, followed by a tiny vacation. I didn't have as many tomatoes as I thought, so I cut the recipe down to a fourth! I didn't process the ONE PINT that resulted :-) but is there a reason I couldn't have? In other words, wouldn't the 35 minutes of processing (40 for quarts) sufficiently "cook" anything that needs to be cooked for safety's sake? Next time I plan to de-glaze the roasting pan with the wine to get more of the caramelized essence into the sauce. As a result it will evaporate a lot of the alcohol in an instant. Last question - at least until next week - I think it would be safe to add some garlic POWDER and omit the sugar. Would one of the experts be kind enough to confirm that?

Hmm. I was really hoping someone had done it. But thanks so much for the thoughts, Deanna and mom2wildboys! I really had no time to do anything other than pop them int ziplocs in the freezer by the time I had picked them in the rain, then washed them well---many had fallen to the ground in the downpour---picked off the stems and sorted out the unripe ones (which I picked off the ground so they wouldn't rot). I put three four-pound bags into the freezer, adding to the one that was already there, and left about seven pounds spread out in a carton to finish ripening. Now I'm in Quebec City hoping there's no frost so I can pick a few more when I get home and maybe roast those (and the ones ripening in the carton), making salsa or milled sauce (or maybe crushed tomatoes) from the frozen ones. Thx again, Z