When we realized just how much our cherry tomatoes were going to produce, I made immediate plans for canning marinara sauce. The Dearliest was somewhat skeptical at first, because cherry tomatoes aren’t Roma tomatoes and they were loaded with seeds.
A week passed, during which there were grapes to process and colds to fight. Finally, it was time to mount the first ever Mass Marinara Cook-Off. We spent two days picking tomatoes, and I really should have taken two more days to do the remaining steps. But no, I decided to blanch, puree, sauce, AND can in one. My feet were sore.
Fortunately I did have some faithful helpers!
There is at least one more batch of equal size still ripening in the garden, and I look forward to it with eagerness. And promise of a foot massage.