Thirty pounds of tomatoes was not nearly enough

As I climbed the step stool and stored jar after jar of tomato sauce on top of the cupboards in my tiny kitchen, I gave myself a serious pat on the back:

Well, Warnecke, you’ve done it.  You preserved enough tomatoes to make it through the winter, and next spring too.  Well. done.

Not really.

A pasta dish and a couple of homemade pizzas later and I’m about half way through my stash before the first snow.  I’ve been yearning for the full experience of eating and living seasonally, and seriously want to make a pizza in February without buying a mealy tomato from Mexico.  I thought this might be my year, but, alas, it seems not.

I realize that my quest to live like Laura Ingalls Wilder is somewhat impeded by living in a twenty-first century metropolis with 8 cubic feet of outdoor space…

It’s a process, but I’m determined to do it, and this year is apparently part of the learning process in what I actually need to do to get through a winter sans the produce aisle.

Next year I’ll be upping my game.  I’m thinking, instead of thirty, I should really be canning more like 130 pounds of tomatoes.

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