I'm ready to give it a try a little later in the season when I have more tomatoes. Sounds good. I made the soup last year and we loved it. jude

On a canning forum the odds would obviously favor that a PC means pressure canner. Pressure cookers have no role in canning and neither do the other two, Pickle Crisp is a brand name so written out. When all else fails you can always determine the meaning from the context in which it is written. ------------- is there anyway to figure out the time a PC might take if you know a BWB takes a 1hr 25mins? No, sorry it isn't a mathematical formula or a simple "take half the time and add 5 mins.". There are too many variables involved. EX: even if you took the longest PC processing time approved for tomatoes which I think is either 40 or 45 mins., that time is for a less dense/more juicy food than your tomatoes that have been roasted. Add to that the fact that you add water (which is alkaline at around 6.0) to replace the juice that the roasting removed (which was borderline low-acid at 4.6) and you have another monkey-wrench in the equation. See what I mean? And that just scratches the surface. You'd be better off pressure canning your tomatoes BEFORE roasting using the approved instructions for that and then roasting them after you open the jars. Or you can BWB them for the time in the BBB. Dave

My side by side fridge and freezer is fairly big. Used to have a 30"x30" chest freezer years ago, but you needed to stand on your get to get to the bottom of it, and it would frost up about every 3 months. The newer freezer is slightly larger than the older one. The heat coils usually on the back are embedded inside the box, so the sides and to fell very warm to the touch. I also added a freezer alarm that shows temp and signals of its above 25 degrees. The alarms have saved me a lot of grief. Hope you have a good viable sourdough culture! I had posted a few times about how to keep them going for many years. I make a batch from my starter and mix only flour and water into it, nothing else. I like the starter to be quite thick as opposed to a batter. After 2-3 days if its not bubbling well, I take some of a dried batch I have stored in a plastic bag in the fridge, then I just add a bit of my dried culture and it usually starts right up within a few hours. After a 1-2 days, I spoon out a small amount and spread it on a sheet of plastic wrap to dry out. After a day of drying, it gets crumbled and placed in the fridge for quite some length of time, as it keeps very well that way. The rest of the bubbling mixture gets a cup taken out and put back in the fridge for the next time. The rest, gets mixed with more flour (sometimes whole wheat) and water. Another 2 days pass and its usually ready for the bread making. I do add regular yeast too, but thats only for the quicker rise I like to see. I know someone who adds sour cream to their bread. Very crusty and sour! Might make a batch of bread this weekend, and use a little buttermilk in the dough just to give it a bit smoother/finer texture. My herbed butter was made last summer and I used fresh rosemary, sage, thyme, and lots of garlic. It all went into a small food processor to be finely chopped, then I added chunks of butter and some olive oil. I don't mix too much longer as butter will soften and melt a bit. I have these Japanese sushi molds that I line with plastic wrap and place a spoon of the mixture in each compartment. Its covered with wrap and a small plastic cover is pressed on, molding it into a small rectangular shaped cube. I place in the freezer and let them harden and then pull out the wrap from the plastic mold and cut them into individual chunks then back into the the freezer. When I do the turkey its usually just a big breast and rib meat (healthier with less fat). The herbed butter gets stuffed under the skin on top of the breast. I also posted my way of doing stuffing with sausage meat and chestnuts, as well as mixed breads. I will probabaly add a few dried cranberries to it as well as they give a nice burst of tart/tang when you eat some.

I have been eating large tomatoes for quite some time now. I think I may be running out of fresh tomatoes in about a week or so. Plenty of Cherokee Purples this year. I'm in North Jersey in Morris County. I have been fortunate to buy a house that has a terraced garden which gets full sun. I mean full sun until it gets dark. I gave plenty away and froze plenty and still have some in the fridge and some on my kitchen counter. I'm glad to say I'm not in your company this year. Last year was just as good. Microclimate plays a large part in your harvest.