Other ideas...

We attended our preserving class last night and if we werent hooked before, we are hooked now. We learned from the expert-resident Deb that you dont have to add salt, acid is the key when canning in a water bath and for anything that is low acid, you either freeze or pressure cook.... otherwise, botulism will cook you!

We also learned a canning technique that will cut our tomato canning by more than half! AHHH HAAA moment for sure. Blanch, peel, squish into a jar (+ lemon juice --> acid) and can. No juices, no de-seeded... voila! Tomatoes. SO MUCH EASIER.

And.... did you know that roma's are the canning tomatoes? They are known to have less juice and more flesh. Well, there ya go... another reason why we spent so much time de-juicing during our last tomato escapade.

(This is a picture of the place where we take the preserving class... look at those leaves!)

On to the roma's we go.