All those tomatoes from the past week's harvest were starting to turn mushy after about two days because of all the cracks. I had a few good tomatoes still from the week prior so I cut off all the spoiled parts, quartered them and threw them in a stock pot to simmer. After some time I ran them through my mother in law's food mill which I borrowed to make puree and sauces this Fall. I then returned the contents back to the pot and reduced it for awhile. About two hours later, after spent time, energy, electricity for cooking and canning and a pile of tomatoes I ended up with this one can of tomato sauce/puree. It was well worth saving the tomatoes from going bad but sometimes in canning I am surprised with how much or little I end up with.