I read from Jackie Clay's homesteading news/blog about how to use a crock pot for cooking and reducing my tomatoes. My garden is slowly ripening, so I have used my crock pot. The nice thing about about cooking down the tomatoes is I don't have to watch them, and have a hot stove going all day. I just chop up the skinned tomatoes and fill up my crock pot. I put it on low all day, then crack the lid a tiny bit to release the steam...and leave it on low overnight. Then I process in the boiling water bath according to the Ball Canning Book. I get 4 to 5 pints usually. Here is Jackie's Blog.
