Tomatopalooza 2013

Two bushel boxes of tomatoes:

Whole tomatoes in acidulated water: 13 quarts (one blow out)
plus 3 quarts and 2 pints from the 2nd box.

Roasted Tomato salsa:
http://delectablemusings.com/2012/08/tomato-salsa-for-canning.html
I bought a variety of peppers 2 each: jalapeño, poblano, hot long, and anaheim, and roasted them all.
Looks like two trays of tomatoes will yield the volume needed for the salsa.  I'm way under pepper volume, but I'm not going to sweat it.  SPICY!  But good.
9 pints




Salsa 2 (milder)
http://akitchencanvas.wordpress.com/2011/08/27/canning-a-basic-homemade-salsa/
1 extra cup of tomatoes, no bell pepper, 3 small asian chills (because that's what I had by then)
6 pints

Bittman Tomato Jam (quadruple recipe):
http://www.thewednesdaychef.com/the_wednesday_chef/2011/09/mark-bittmans-tomato-jam.html
nine 8-oz jars

Bonus paste from scraps: 2 8-oz. jars (only the skins and cores from the 13 quarts of whole tomatoes).

When I ran out of burners, I tried pouring boiling water (electric kettle) over a bowl of tomatoes and letting it sit for a minute or two before shocking and peeling them.  It works pretty well.

Started this mess at about 10:30 A.M, last batch going in the water at 8:45 PM.
I'm pooped.