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<blockquote data-quote="OHJEEZE" data-source="post: 3728108" data-attributes="member: 47878"><p>Wow, doing romas for sauce I went from this</p><p>[ATTACH=full]253215[/ATTACH]</p><p></p><p>To this (using a knife cutting cores and blemishes, and the cone gizmo for seeds and skins)</p><p></p><p>[ATTACH=full]253216[/ATTACH]</p><p>In 2hr 20 minutes!</p><p>That is a 24 quart stock pot!</p><p></p><p>With this much seeds and skins left over for the chickens (not quite 3-1/2 pounds)</p><p>[ATTACH=full]253217[/ATTACH]</p><p></p><p>That made 12 quarts and 1 pint of tomato sauce</p><p></p><p>[ATTACH=full]253218[/ATTACH]</p></blockquote><p></p>
[QUOTE="OHJEEZE, post: 3728108, member: 47878"] Wow, doing romas for sauce I went from this [ATTACH type="full" alt="7A9FED0C-F50F-4E72-9562-8E6B8974828D.jpeg"]253215[/ATTACH] To this (using a knife cutting cores and blemishes, and the cone gizmo for seeds and skins) [ATTACH type="full" alt="98C0724E-7651-47CA-B2B0-47134390CD53.jpeg"]253216[/ATTACH] In 2hr 20 minutes! That is a 24 quart stock pot! With this much seeds and skins left over for the chickens (not quite 3-1/2 pounds) [ATTACH type="full" alt="3EC37D73-5CE9-4D60-937F-1B283997D9AC.jpeg"]253217[/ATTACH] That made 12 quarts and 1 pint of tomato sauce [ATTACH type="full" alt="6A5CB2EA-E96D-41EF-A1B7-65AA52083EC6.jpeg"]253218[/ATTACH] [/QUOTE]
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