Well, the trays of tomatoes ripened up and I had enough home grown tomatoes to can. The Aug/Sept2010 issue of Fine Cooking had a good article on canning tomato puree . I had mostly small little Stupice variety tomatoes that would be a pain to peel and can so I decided to try the puree.
First, I had to buy a food mill. My local general one-stop shopping store did not have them. I looked on the web and Ace Hardware came up so I went over to local Tweedy & Pop Ace Hardware in Shoreline. It was about $30 which was in my price range. I have to admit after using it, I am now wondering if it wouldn't have been better to get the Oxo brand for $50 but it did the job.
I stemmed, washed and chopped the tomatoes - that took a good hour. Then heated them until they were soft. Next I used the food mill to puree them using the smallest plate. The Stupice have very tiny seeds so there was no way that I would remove them unless I used a chinois. I decided to go with the seed.
Next I sterilized the pint jars and brought the puree to a boil. My puree is very watery since the Stupice are not very meaty. But that will be fine - I'll just remember to reduce them when I use them. I made 9 pints. And later in the week another batch should ripen for another half dozen pints. Yea! - after a poor tomato year - I'll be able to get at least a dozen or so pints of tomatoes to use this winter.
Two trays to stem and wash