After a start that was both slow and late, the tomatoes are kicking in and giving me far more than we can possibly eat. With larger tomatoes, like plums, I would score them, throw them in boiling water, and remove the skins before cooking them down. With the Juliet tomatoes which are primarily what I grow, the skins are very thin and the tomatoes are very small, which makes the job both pointless and a royal pain in the butt.
I cut them in half and deseed them, and then cook them down overnight in the crock pot before hitting them with the immersion blender. There may be tiny shreds of skin left, but they're almost too small to notice and that's good enough.
On Monday, I reheated the batch I finished over the weekend, scalded my half-pint jars, and canned a small batch at home. When the sauce gets out of control and I need to bring out the quarts, I'll borrow a friend's kitchen. Ours is too small to keep water boiling for almost an hour when the stove is right next to the fridge (which makes rude noises when it gets overheated).
Of course when I woke up Tuesday morning, it was 65 and breezy - the perfect day to can. But I did it Monday, because I've learned not to trust the weather report.
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