On Thursday, February 25, 2021 at 12:00:34 PM UTC-5, Lenona wrote:
> I made about a gallon of spaghetti sauce last night and I'd say it tasted very good. Just the right amount of pepper, for one thing.
>
> The recipe called for 18 tomatoes. I only had cans of diced and crushed tomatoes.
>
> Here's the weird part. When I googled, it said that there are two large or three medium tomatoes per pound, which certainly sounds right. But...when I asked how many tomatoes are in a 28-oz. CAN, it said...TEN tomatoes!
>
> How can there be more than six?

How big were those tomatoes when they came out of the can? How many were there?

> As it happened, I only checked after emptying three such cans, since I wasn't sure whether to add a fourth. (I didn't.)

This is why many prefer to cook by weight.

> Another question. Since I don't have a pressure cooker - or much room in my freezer right now - I put it into glass mason jars, in the fridge. (Of course, one never puts a glass container into a freezer!) How long is it likely to last?

I'm still eating off a jar of spaghetti sauce that's been in the fridge since last June
or July.

> Btw, the recipe says to add the tomato paste slowly, AFTER all the other ingredients have come to a boil.

I wouldn't. I'd stir it in after sauteing the vegetables, and keep stirring
as I added the tomatoes.

Cindy Hamilton