I just used the freeze and drain method of removing water from tomatoes and this left me with nice soft low water tomato pulp. I put this through my Victorio food mill to remove the seeds and peels and it made a nice medium thick sauce. Most of the recipes on the NCHFP site seem to assume that you will be cooking the tomatoes first to soften them before milling but that wasn't necessary after freezing and thawing them. Is there a safe way to pressure can this fresh raw juice straight away without heating it up in a big pot?

I do see one recipe that might be close to my situation:

Whole or Halved Tomatoes (packed raw without added liquid)

http://www.uga.edu/nchfp/how/can_03/tomato_without_liquid.html

- Steve