Well I have I think 11 Tomato plants. 5 Roma's, 3 Manitoba's, and 3 others that I can't remember the names of. The Romas are getting ripe but not enough at once I think to can them. If their are than they are going to have to be canned in small batches.
Does anyone have a good recipie for making and canning Spagetti Sauce?
Also a recipie and directions for canning whole, halves, diced, and tomato sauce.
I was told that Romas were the best when it came to doing spagetti sauce.
I will more than likely be canning all this in Pint jars since it is just me and my husband.
You only take from the land what your need.