Country canning, city sensibilities
I picked up a dozen pint jars because I didn't know where the four jars were that I DID have. Still packed, you see. I found a simple recipe for canning tomatoes, gathered the ingredients, and went to work. Here is what I learned.
Sixteen vine ripe tomatoes make two jars of canned tomatoes. The third jar in the pan is mainly juice, sage, and oregano.
It is important to have more space in a kitchen than I have in mine.
It is essential to have the right tools to do the job most efficiently.
It is important to buy a lot of tomatoes (or whatever veggie you are canning) at the lowest price. Otherwise, you end up with 2-3 jars of very expensive tomatoes. Low yield is not a good thing.
Nevertheless, I enjoyed my experience and wouldn't mind trying it again. Next time I might make bread and butter pickles. A certain pirate I know loves them and a well fed pirate is a happy pirate. So, yo-ho-ho and off for more canning I will go. After all, I have 9 more jars to fill.