It would figure that POD’s record tomato harvest occurred during a year when my stomach is less than amenable to tomatoes. Even so, nary a tomato has gone to waste — unless you count the scores of fruits that the *$@%)$! squirrels nibbled, and then left to rot on the vine. The Hurricane’s lunches haven’t been tomato-free since April and the freezer is stuffed with roasted red pepper sauce, tomato gravy, and three gallon bags of plum tomatoes.
Yet the tomatoes keep on coming.
And coming. Although they’re slowing down.
As canning tomatoes is evidently tantamount to jaywalking across Lower Broadway when the bachelorettes still think they can drive, I’ll refrain from posting my very non-expert canning instructions and instead say: without messing with the acid-to-tomato proportions, I sort of followed these recipes:
National Center for Home Food Preservation
Ball Fresh Preserving