This year I bought two boxes of Roma tomatoes (one bushel total) for $18. I made a batch of catsup, which yielded 4 halfpints and 5 4-oz jars. The catsup was a little sweeter than I remembered from the batch two years ago. I made the newer version of the catsup recipe on PickYourOwn.org. Bet I should have made the older/spicier recipe. It’s still good, though, and ought to make a nice condiment for the eight million meat loaves we’re going to be eating this winter while we use up all the ground beef in the freezer.
I also made a batch of salsa, and tonight I processed the rest of the supply into crushed tomatoes. I got 8 pints and 6 halfpints using the waterbath method in the Ball Book. While time consuming, they really do taste a lot fresher than commercially canned tomatoes.
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