>>1427692Yeah just tomatoes alone, and even boiled down so the acids concentrate even more, lowering the pH compared to normal tomato juice (around 4.0).
I mean yeah it works, but just freezing the stuff is so much easier desu (pic is my canning two years ago, you need a pot to water bath them for like 2 hours, another pot to boil the rubber in acetic acid, another pot to boil down the tomatoes...). Also don't need THAT much tomato sauce throughout the year, so I think scaling down from 12 plants last year to planned 7-8 next year will still be enough for me, I now also have a better understanding of which varieties work better here and which fail (any beefsteak and egg shaped variety will get tons of blossom end rot here - and no it's not the calcium, my clay is choke full of lime. Cherry varieties perform very well though, got around 40-50kg of fruit from 6 "Black Cherry" plants over the last summer)
