crushed versus water-packed timing
I ask myself this question every year, and thought this season I'd ask it here:
I process tomatoes either following the crushed tomato recipe, or the tomatoes packed in water (hot-pack). To me, these end up looking nearly like identical products, but the processing time is SO different.
I know one issue for me is that I use a bunch of different tomato varieties, so I end up quartering (or even Eigth-ing) large tomatoes, and I almost never have a jar with whole smaller fruit, so maybe that's why the end product is so much the same for me. Since this is the case, and I don't really care about how they look (I just use for stews and soups), I end up doing crushed 99% of the time now, because of the shorter processing time.
Just wondering the rationale behind the timing? Is it because whole fruit would be denser? I try to be pretty meticulous about following approved recipes, and every year I have a nagging worry that I might be doing something wrong. I also like to know the "why" behind instructions because I feel more comfortable with the process. :)