I know I haven't updated very much lately. Id like to say that's because I've been very productive and busy lately, but that's not neccesarily so. *grin*

However, I did want to brag on some canning a friend and I did.

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There's my half of 10 quarts stewed tomatoes and 13 pints of salsa that we processed. Whew! I've read about all the work canning is, but now I have experienced it first hand.

Anybody have any tips about canning stewed tomatoes for next year? Do you cook them down first? Mine have a funny flavor that is kind of weird. We didn't cold pack, but we didn't cook them down too much either. Just curious if cooking gives a more mellow flavor, besides condensing things more.

I'm thinking about making some chili tonight, so need to look up recipes and see how many tomatoes I need. Will pinto beans be alright you think? Surprisingly, I have never made chili before, but am looking for thick, stew-like recipes that my soup-disliking hubby will approve. So this seems like a good option.

Toodles!