I canned Sunday Gravy with sausage today. All tolled, I have 10 qts of sauce today and 7 from the other day. 4 and a quarter gallons should be enough until next years tomato crop. The first batch was made with a hand crush press like my mother used. It was a mesh sieve that sits in a stand and you press the tomatoes against the sides with a hardwood cone shaped reamer. I paid around $40.oo for it and the handle broke off the sieve just as I was finishing the first batch. I ordered a Weston hand crank press ($65.00) after doing some research. I couldn't be more pleased with the Weston. I forgot to take photographs when I was using it, probably because it can be a little sloppy, me more so than the press. Anyway, it made this batch of sauce a LOT easier. The pressure canner is an All American made in Wisconsin, USA. The model size is 921. As I type, the last three jars are in the canner.
It takes a while, but you must use the bounty of the garden while you are able to.
So far I have canned applesauce, cauliflower relish, and spaghetti with meat sauce. I used all my own cauliflower, tomatoes, peppers, parsley and apples from an Orchard a few miles away.
For the tomatoes, I planted and harvested Amish paste, San Marzano and Roma tomatoes. Most were Roma's.
![Image](https://live.staticflickr.com/65535/52389150814_a9ccba3c62_c_d.jpg)