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My sister Katherine came for a visit and I put her to work processing 60 pounds of San Marzano plum tomatoes. It took us about 6 hours from putting the canner on the stove to boil to pulling the last jar out of the pot. We followed the directions for hot packed whole tomatoes. We ended up with 19 quarts and 7 pints. Some of the jars could have been filled more, so I think the estimate of 3 pounds of tomatoes per quart is accurate. They smelled delicious as we were working. I can't wait to make some awesome soups and stews this winter.
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