My friend Nicole from my ward wanted to learn how to bottle tomatoes, so she came over today and we bottled all day. Her favorite part was peeling the skins off the tomatoes after we blanched them, which is my least favorite part, so it was all good. We blanched and peeled the ones she wanted bottled as whole tomatoes. The tomatoes we used for diced tomatoes, spaghetti sauce, and tomato sauce we just washed, cored, and left the skins on. I know I'm weird, but that is just a time waster for me when you are just grinding it all up anyway. No one notices that they were left on. We bottled 12 quarts of whole tomatoes for her and 12 pints of diced tomatoes for her. I got another 12 pints of diced tomatoes and 8 quarts of spaghetti sauce and another 5 quarts of tomato sauce/juice/puree, not sure exactly. It was a fun day and we accomplished a lot! My canner went non stop from about 10 in the morning until 10 at night. We just turned it off long enough for the steam to go down, empty it out and fill it back up again.
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