The abundance of vegetables, especially tomatoes in August, is off the charts. And that is just in the DC/ Maryland/Virginia areas. If you have canned (maybe it should be called glassed, no?) any vegetable or even jam, you know how delicious and fresh the taste is - and a wonderful addition to the pantry throughout the rest of summer and into the fall when used in soups and stews...that's tomatoes in the soups and stews, not jam.
So a huge shout out of Thanks to my canning buddies, Patty Lubin and Marilyn Eichner, for without them, and Patty's gracious hospitality in using her kitchen, I would not have 18 quarts of the liquid "gold." I typically dole it out sparingly in my cooking needs, but when I use it, everything tastes just a wee bit better, and most importantly, a lot fresher.
I'll wait a couple of months when the weather cools to make that first pot of chili and break into my canned tomato stash. My mouth is watering even thinking about it!
BSoleille! The bright side of including roma tomatoes in our canning this year.