After 5 hours of canning, I have 12 huge quarts (384 ounces) of delicious tomatoes from Phil Herrin’s farm ready for winter and I still have at least 20 lbs left.
Two questions:
1). Does anyone have any suggestions for what to do with them?
2). Failing #1, Does anyone want up to 20 lbs of fresh, local tomatoes?
Posted by Sandi on May 11, 2012 at 9:57 PM
I suppose they are all gone. . . but making tomato paste or spaghetti sauce from scratch would eat up 20 lbs real fast!
Posted by scott geshrick on May 19, 2012 at 12:43 AM
you can make wine from tomatoes