I immediately offered my canning services saying that should she again have a bag of imperfect tomatoes, I'd be happy to can them and either pay her for them or give a percentage of the canned tomatoes in return.
Then last week as we were closing up our mid-week farmers' market, Tanya came to my booth with a grocery bag just bursting with tomatoes! I asked if she rather I pay for them or give her a percentage of the jars back. "Neither," she said. "They're all yours!" So, can anyone guess what I've been up to?
Thankfully the next day was a rainy one I was able to spend the day in the kitchen - peeling, coring, cutting, cooking, and canning stewed tomatoes. Fourteen pint jars worth, to be exact! Mmmm, mmm! Aren't they gorgeous?
I had read that you don't have to use a pressure canner when you're canning tomatoes because of the high acidity, but that it creates a better end product. Well, we'll just wait and see because I canned half of them in the water bath and the other in the pressure canner. You can be sure I'll have a post one of these days comparing the two methods.
In the meantime, some of those peels were saved and added to a stir fry at lunch (there's gotta be some healthy lycopene in there right?) and the remainder rest on my pantry shelf just waiting for a little rice, a pot of soup, or just about anything else my little heart desires.