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How does she make paste?...With a 6oz can only $0.45, I find boiling it down at home doesn't make sense-- and that's before the price of LP doubled this year.
Take a tour of an Indiana tomato farm, then follow the trucks to the Red Gold factory in Geneva and Elwood. Every tomato that grows and goes into her jars, passes only through her own hands. Red Gold's super fast processing lines allow, by neccesity, a certain percentage of greens, sours, blossom end rot, stems, grasshoppers, and so forth. (Not dissing Red Gold by any means, that's just how it is.)

Homesteading standards are multidimensional. (And she might just be a Proverbs 31 gal.)

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But what do y'all do with all of that processed tomato stuff?

I have been eating tomato sandwiches every day, giving tomatoes to all our neighbors, and freezing about 2 gallons of peeled, cut up tomatoes.

And I made some tomato sauce for putting on crowder peas, but we couldn't consume that much tomato stuff in 10 years.

And my wife has fried green tomatoes several times.

I mostly grow cherry tomatoes for salads and big tomatoes for sandwiches and sauces. I set out about 12 plants this spring.

By the way, I'm getting ready to plant some fall tomatoes. Last year I picked ripe tomatoes until after Thanksgiving.
I've frozen tomatoes by just cutting out the stem end and popping the whole tomato into the freezer in plastic bags. You can then peel off the skin as they reheat in the pan later. Eliminates one step and they taste and cook just as good.

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