No, it is not a sign of defeat that a good portion of this afternoon was set to tomatoes but not to canning tomatoes. It is not of frustration. Believe me, it is not for ease. Instead, it is just more ways to set aside our bounty. Also, it is a good recipe for the many tomatoes that are about as ripe as they are gonna get, as well as the ones with bruises and cuts.
I'm talking tomato concentrate. Not quite a home made tomato paste but something close. The method is to find your nearly rottonest tomatoes; quarter, cook them in a big pot until they get soft--in our case two big pots as we had many very ripe tomatoes. You run them through a food mill to remove the seeds and skins. Return to a pot and cook down for two hours. Think you are done? From there (where we have not gotten yet) you bake in a very slow oven, about 200 degrees, for like five hours.
It's a lot of tomatoes for a few cups of product, but this concentrate should serve us very well for many a dish come winter. It will go in small bags in the freezer.
Eat local all year round via canning and freezing.