I spent two hours on Sunday working up the 20 pounds of tomatoes I purchased Saturday at the Soulard Market.
The tomatoes were seconds. A few of them went right down the garbage disposal after I cut into them, but most were in great shape, just a bit (or a great deal) ugly.
The tomatoes included Brandywine, Roma, Black Krim, and something orange that I don’t know.
After skinning the tomatoes, I went from 20 pounds of raw fruit to five quarts of crushed tomatoes. And then all of this got canned with a bit of lemon juice and salt to balance the pH and do the preserving.