Yes, we had the same thing BAM the heat is on. Nights thankfully are still cooler and comfortable.
I can’t imagine having to can that many tomatoes! Last time I had a lot, I canned a couple of batches, and froze the rest.
Pretty easy to thaw a bit and turn into sauce or whatever.
Just take them and chunk them up and put into a pot of chili or soup works too.
Last year i was overwhelmed with my 45 San Marzano plants. So i made tomato sauce with them - it took a lot of tomatoes to make one quart of tomato sauce that was cooked down to a good consistency! That helped use them up in a hurry. And canning one batch at a time wasn’t that bad.
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.