Twenty five pounds of tomatoes–you REALLY feel those last 5lbs when you carry them long distance…
I remember when I first started canning, almost exactly two years ago. I started with Peach Salsa and Salsa Verde. MANY hours later, I remember being super excited to have canned my own goods, but also frustrated, tired and defeated. Nearly a full day for a little over half a dozen jars. I’m NEVER doing this again, I thought. Then I canned some jam a few weeks later, some applesauce after that, and it kept getting easier. I mean, last week, I came home around 6pm with jalapenos I had no idea what to do with, pickled them and was relaxing with (homemade!) dinner by 8:30pm. It’s an easy evening task, or a few hours on a weekend afternoon. No big deal. That is, until I tried to tackle tomatoes for the first time.
Brooklyn Locavore 