Finally. The last of the 80lb of tomatoes from last year that I had to vacuum seal and freeze on account of not having a pressure canner at the time. Now the last batch is pressure canned and heading for the pantry. I freed up a lot of freezer space in the process. Many of last year’s San Marzano tomatoes got sliced, dehydrated and jar vac sealed for snacking or easy rendering into powder with a blender. At least this year everything will be able to be pressure canned straight away, unless hunting season eats up those weekends. It was good to see that in a pinch, frozen tomatoes were easy to can. You just have to slice the ends off while they are barely thawed, and the skin peels right off, much like if you used the traditional blanching method. This American Standard pressure canner is a pretty awesome piece of kit. In a pinch I can even use it on a propane burner outside. https://image.nostr.build/74743c6cbc86a95e2a5c70a13dc72204ff176c700ffbfc2777787c082fe8b85e.jpg https://image.nostr.build/18b06965b0bb207e71d632ac51b2d1728ecc1dd46dc6b501f6884d8805e14603.jpg https://image.nostr.build/527fe1f0355a223de046a0c91adf4683b3714520128ad467ba1a5d3a617be43b.jpg  

 Very cool. Been out of the country a few weeks. Miss my garden

I started some tomatoes and peppers fermenting before I left. So far fermenting veggies has been really great, then canning them 

 Yes I fermented some tomatoes last year and nice they were done, I threw them in a blender and pressure canned them. Very salty but very tasty