We picked straight from the garden so first chore was to wash them,followed by blanching then peeling. I know the blanching makes this a little easier but, I swear this took almost 2 hours.
Then dicing cooking down and a little last minute basil addition saved those tomatoes from death on the vine.
And here it is ! This took a whole day of work. I have 8 quarts and 2 pints of stewed tomatoes/with basil. Last year I did 22 qts and used every last one before canning season had started.Now where to store them.
Top shelf filled with 8 different jams and jellies and butters. Look out buttermilk biscuits.Yummy.
Sauces,smoked salsa,peaches and more. The little squatty jars contain my very own tomato paste. I love just looking at it. So this space is chock full,maybe there's room in the cellar for this last batch. Freezing tomatoes was also done this year.This is a first for me,despite the fact that I have read about this for many years. What convinced me was a new tomato bread recipe that calls for fresh tomatoes. I found this recipe in a little pamphlet on how to use your tomatoes.I think I ate the whole bread.It was that good, really......................................said the hobbit