I got over 20 quarts of tomato sauce from the garden this year and there’s still a few on the vine.
Tomorrow I’ll be apple picking and canning up a lot of applesauce. What I like about that is that you can use it in place of oil in recipes like cake and zucchini bread besides eating it.
And I know where it came from and what’s in it.....
And I know where it came from and what’s in it.....<<<
That may well be the most important part of your canning.
I envy you, there is nothing that compares with the feeling one gets, when they look at those beautiful jars of canned foods and know that they have done the canning and will have food stored.
When I could still can, I put every thing that I could in a jar.
If your tomatoes come a few at a time, freeze them and then when you have enough, you can cook them down for sauce.
That is what I did, when I had the cherry tomatoes in the green house, froze them till I had 4 gallons, then used the cold packer pan to cook them down.
I had a couple of those blue enamel water bath pots for cooking, they are just right for making cheese, 4 gallons of milk at a time.
Here is a hug for you, for a job well done.