Finally hacked a workable path (don't ask) through the kitchen late last night and realized that I had yet to can any tomatoes this year. Better do it now, the little voice said. They won't last foreveah in that freezah...
It also means that the tomatoes that have colonized my freezer like stubborn chinmey swallows will be gone, and i can actually use it without having to shoehorn other things in between the frozen tomatoes.
These are Romas, and should boil down nicely into paste of varying thicknesses and varying amounts. I know everyone is just fascinated with this stuff, so I may add a few more process pictures to this post as it changes.
Since I can't locate my food mill, I had to resort to the more basic method of straining, and since roma tomatoes have much tinier seeds than regular tomatoes, straining was a two-part symphony; one to get the larger bits and the skins removed, and one using a finer meshed strainer. Now, we boil. Tomorrow Ill can them. (I'm sure the food mill will show up as soon as the last jar has been sealed and labeled...)
surpised myself, 12 jars, all the tops popped, and it only took 36 hours start to finish. =)