This variety comes in all at once, basically. Within a couple weeks the plants about bare except for a few stragglers.
So I just plan on doing nothing but canning about once a week for a couple weeks. We’re just finishing up remodeling the kitchen so will have a nice new kitchen to can in.
But since I have enough notice that the tomatoes are ready, I wash all the jars and lids ahead of time, spend one day prepping everything that I can and staging it. Everything is all clean and set out and food is cooked for leftovers.
Then the day of the canning, I wash the tomatoes, cook them down, make the sauce and then process them.
Day three is massive clean up.
We have more than I can handle come in all at once - not just tomatoes. Drives me nuts. I have to process every day, but I can’t stand for more than about 15 minutes before I have to get off my feet. So it takes so long, I won’t do more than one canning batch per day.