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.
Happy belated birthday Granny.
Thanks. There’s a great deal of satisfaction looking at those jars. Seems like canning is a dying art.
Maybe not for long, though, if times get tough.