I finally got to use my new canning equipment today! We’ve had a bumper crop (for us, at least) of tomatoes, and had at least two or three pounds sitting in the fridge up until now.
Before you say anything, our harvest dates have been odd- some peoples’ tomatoes peak in July and August, ours peak in October, a few days before the frost date no less. I’m still expecting to visit the garden in a few days to find a frozen watermelon. Yep- those too.
That put aside, I decided to make salsa with the tomatoes. We have a few cans of spaghetti sauce already, and I am already tired of peeling all of the tomatoes. Also, the majority of the tomatoes we had were tiny, and it would be way too much work to process all 7,264. Salsa, on the other hand, requires no peeling, and aside from dishes and prep, very little involved work. I literally left it for three-quarters of an hour to go and do my Geometry. It did fine.