It's tomato weekend!

I picked up two boxes ~ 30 lbs each of tomatoes from a local farmer earlier in the week and now it's time to do something about it.

We will mill one box today and I will reduce it into sauce for canning tomorrow. While we are canning the sauce I'll chop the other box for crushed tomatoes. I can do 10 pints at a time on the propane burner outside and maybe one day I'll get a stove that doesn't suck and do some inside at the same time 😂

I'd love to hear about your processes. We've been doing tomato sauce for 5 years and I think we are still just winging it each year. Maybe we could be more efficient?