Although we had a late ripening season in our garden, the thing that I had feared has come to pass - tons of tomatoes being ripe all at once. What to do - What to do . . .
Per a recommendation from Chris, one of my Slow Travel compadres, we ordered a bunch of seedlings (mostly tomatoes) from Natural Gardening Company in Northern California. Along with the plants we bought locally, we had almost 30 tomato plants. Crazy, you say. And that is true, but we love summer tomatoes, and our neighbors love them too. But 30 plants produce a LOT of tomatoes, and we had to decide what to do with the excess (didn't want to waste those precious things).
So, for the first time in my life, I decided that we could can some of them - as puree, as sauce, and whatever else we could think of.
I went on Amazon's website and found a neat canning set.
A food mill was a necessity, I read, so back to Amazon.
Our local Stater Brothers market had Ball jars in all sizes. So, we were all set.
But while we were waiting for the Amazon purchases to arrive, I searched for canning recipes and came across an entry on Slow Talk for roasting Sungold tomatoes (Yellow/orange cherry tomatoes) and then freezing them.
Here is the link for the website with the instructions. They turned out great but, alas, I forgot to take a photo.
So, check back in the next few days, and I will give you our canning report.