Another item checked off my canning bucket list: tomatoes.
My friends and I got our hands on a bushel (53-ish pounds) of San Marzano-type tomatoes and spent six hours blanching, peeling, de-seeding, cooking and processing them.
By the end of the night, we admitted defeat. We only had several pounds to go but could not bare to look at another tomato. Canning is exhausting on such a large scale, and I am sure tomato remains coated every surface of the kitchen.
However, it was all worth it. After five batches, we ended up with nineteen 1L (quart) jars of crushed tomatoes / tomato sauce / tomato juice.
Pro tip: having company and drinking wine helps with the canning process.