I had an idea this year to put the sauce in a stubby. Now some people have said...no way, others have said...not a problem. I don't know if it will work or not but to be honest I felt it was worth a try. While I was at it, I popped them in the preserver for 45 min, I was told not to do that, but to me, it didn't make sense not to. Any thoughts? Have I totally stuffed up a washing basket full of tomatoes or have I become my own genius?
I'll keep you posted.