~ This year we canned about 15 (frozen) gallon bags of tomatoes.
~ We got everything boiled down to a really good consistency this year- this took about 7 hours for this many tomatoes (I think there was about 20 quarts in the pot before we boiled it down).
~ START EARLIER! We ended up canning until after 1:00 in the morning because we got to a point where we couldn't really stop. I think starting around 9:00 am would be great.
~ PUT THE LID ON THE CANNER (did I mention it got late? a good portion of our time was spent watching a pot waiting for it to boil and saying why isn't this water boiling!)
~ In the end this was okay because the sauce had more time to simmer and I love the thickness of it.
~ Food mill, love.
~ For next year- Freeze, thaw ahead of time (NOT BY BOILING IN WATER, makes them too soggy and we lose some tomatoes that way) and use the mill.
~ 12 jars total (4 large Weck, 8 medium)
~ Just had spaghetti tonight, SOOOOO good.
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