Date: September 19, 2020 01:51AM
Okay - now we're on topic.
I have 20something long keeper tomato plants. Look. If you never had a yard, and then you *did* have a yard, you'd have two dozen tomato plants, too.
The plants were looking pitiful and then BOOM. I have waaaay too many tomatoes too fast and they're still coming. I'm also saving seeds, so that helps.
I really, really love tomatoes. I bought mine from Adaptive Seeds (they had to evacuate their farm in Oregon due to the wildfires): https://www.adaptiveseeds.com
They're not exactly roma or paste tomatoes. They're fleshy, not super watery, and they are sweet.
I have a book about preserving food: "So Easy to Preserve" published by the University of Georgia. If you decide to buy this book, buy it from the U of GA extension - it's $20, free shipping, no tax. https://setp.uga.edu
Amazon will rip you off.
I need a pressure canner and everything. Everything. Does anyone have advice/tips/help not only about the canner but about the process, botulism, exploding jars, stuff like that?
I really need your help because I'm on a bipolar spending spree. Bipolar spending sprees are bad. Constraints are good. Lists are good. Me surfing the internet for canner reviews is a gateway drug. I'll forget I'm looking for a canner, and I'll end up buying a drone.
Have you ever been surprised when UPS delivers five crepe myrtles to your house? I was yesterday! Yup. I have five crepe myrtles I forgot I bought because I thought they might grow in THE PACIFIC NORTHWEST. I must have read somewhere that it is possible, possible to grow them here. I bought four trees because you get a discount (SMH), and they sent me a BONUS tree. Awesome.
Back to the canning before I accidentally buy another tree.
I have zero canning supplies and a scary amount of tomatoes.
Thank you for your help. :-)