Tomatoes Packed in Water

This was quite a lot of work. We started with 40 pounds of plum tomatoes and -- with two people working -- it took about two hours to blanche, peel, core and quarter all those tomatoes. Filling the jars and processing took another 2-2.5 hours. On the plus side, we have 15+ quarts of beautiful tomatoes on the counter. And the directions in this cookbook are absolutely meticulous.

It was an interesting cooking experience but when it comes to canning and preserving in the future, I may just stick to jams and jellies -- smaller batches and significantly shorter processing times ... unless these tomatoes turn out to be food fit for the gods. Will update review when I open a jar and use them in the middle of winter when I want a little reminder of the tastes of summer.