With about 10lbs of Roma tomatoes, and more coming every week, I figured it was time to start canning! It's not the most fun process to stand over a hot stove for 2 hours on a late August day with 3 burners going. I did some dicey things like carrying pots of scalding hot water around the kitchen and nearly burning myself. Also, theres always the fear that I'll give someone botulism if I don't do it correctly, but in the end, when I take them out to cool and I start hearing the lids pop (indicating they've been sealed) it's a great feeling! And afterwards when I use them on pizzas it's an even better feeling! And when no one dies from consuming them, I'm ecstatic and declare the process a success!
