Canned!

We have a lot of tomatoes.  So many tomatoes that no matter how many we give away, eat, or sell, there is still more left.  Lots more.  Two nights ago I canned every red tomato in the house.  I decided to keep it basic and just make plain crushed tomatoes.  Below is the visual record of the process. 

The starting supply of tomatoes.  It's a lot. 

Peeling the tomatoes...boil them a little, then drop them in ice water and the skins slip right off.

Skins on the right, fleshly mounds of tomato deliciousness on the left.

Close-up of the skinned tomatoes.  Angel says they look gross.

The canning set-up...filling jars from the big pot of crushed tomatoes.

I cut the 'maters in half, squeezed out the juice and seeds, and crushed them with a masher.
I added salt and lemon juice and brought it to a boil before filling the jars.

Hot water canning: boiling the filled jars.  I had one jar that wouldn't fit in the big canner.
However, I discovered that the asparagus steamer (with wire basket) makes a perfect one-jar canner.

The finished product is on the right...6 jars of homemade crushed tomatoes.
On the left is salsa that I canned a few weeks ago.
I've also canned dill pickles and another earlier batch of salsa.