i have canned all of my 50 lbs of tomatoes. got 6 qts of crushed and 7 qts of whole tomatoes. i would do this again--though perhaps only if i can grow them myself someday--but i learned some things. the yield is somewhat lower than one would expect (i knew this as this information is easy to find on the internet). a lot of labor for not much product. crushed tomatoes are a lot of work and mess. even with a long time boiling off the liquid, including some time saved by just separating juice off and boiling it in another vessel, i think they're too watery. whole tomatoes were more fun, and the boil-off time is pushed back to when the jars are eventually opened and turned to sauce. i lost a lot of liquid from the jars during pressure canning for a few possible reasons, one of which may be that the whole tomatoes hold a lot of air and liquid gets forced out. could try a hot pack of more cooked whole tomatoes next time.
― forensic plumber (harbl), Saturday, 24 August 2019 15:43 (one month ago) link
i think next year i'll buy a smaller quantity and just do salsa, but most "approved" recipes, incl one i have done, have too much added acid. one i made was too limey, though fine to eat
― forensic plumber (harbl), Saturday, 24 August 2019 15:44 (one month ago) link