Jude the tomato sauce will taste great, maybe even better than when one has to watch the acidic level of the tomato veggie mix.

I'd do one of two things.

Either freeze in freezer bags or containers, as is. It will be great for soup( half and half with chicken broth) or a meat based pasta sauce, or , throw it in the fridge and double up the tomatoes tomorrow and then can. Even if you have to buy tomatoes they are pretty cheap right now compared to February!

I would not can it with that ratio of tomato to veggies.

I agree, I think I would not can it with that ratio of vegetables to tomatoes. Even if it were sufficient acidic I don't really think it is going to taste right. I'd put the vegetables in the fridge and finish tomorrow but if you can't I'd second the freezing idea.

Annie

Chase and Annie....Thank you both so much. I had a gut feeling that was what I should do. I really don't have a lot of freezer space right now anyhow.

I think I'm just tired and running on empty. I realize I can't do what I once did. I've canned Annie's salsa and green beans both this week and my energy level has bottomed out. I just sent Bob to the store to get more tomatoes so I'll start again tomorrow.

Again, I appreciate...always find help on these forums.

jude

It's perfectly OK to run out of steam, put a half finished batch of sauce in the fridge and finish canning it the next day or even the day after. (Ask me how I know!)
Homeade tomato sauce is super yummy, but it is a lot of work and time consuming.

Jude, I know how you feel!

Today I made Annie's salsa , a spicy pepper relish and started a batch of my Chile sauce......

An hour ago I said enough and threw the chile sauce in the fridge....tomorrow is another day! Except I have three more flipping bushels of tomatoes in front of me.......ugh!

but it will all be worth it come February!

I may not wait until February..I'm seriously thinking I may steal some for supper tomorrow night. I think our season is getting ready to wind down...may be wishful thinking on my part. Then there are the figs..... and my family reunion, at my house., on the 2oth and leaving for Europe on the 11th of Oct. Arghhhh!!!!

Lpink, as you know misery loves company so when something doesn't go as planned it's gratifying to know you're not the only one on the planet.

jude

Jude, take a break, and all will go better tomorrow. I have 10 very large heads of red cabbage to do this weekend. While the tomatoes were sparse this year, the cabbage flourished better than ever. I will pull them on friday night after work, and start teh slicing. On Saturday I will cook it for Sweet and Sour (spiced) and if I have energy, can it. But there is always Sunday!

Relax tonight for God has given us tomorrow.

Chase, are you growing your own tomatoes or are you good freinds with a farmer? Thats a lot of maters!

Peppi, sadly I have no place to grow tomatoes....if only I could can Hostas!

I have an "arrangement" with a local farmers market. He puts together baskets of "overripes" for me at a very good price ($4 an 11 quart basket) and in return he gets a stash when I'm done!

Jude, you are not alone. Even experienced preservers screw up on occasion (remembering the batch of pickled beets where I forgot the salt).

And this time of year is exhausting. Is it some sort of primal urge to gather the last of the summer's produce? I don't know. We do get tired and we do make mistakes. At least you caught it and that's what counts.

I have tomatoes chopped for salsa, fig-vanilla jam sitting till tomorrow and a "vat" of garden minestrone simmering (for the freezer). It's been a long day. So far knock-on-wood I haven't messed anything up, but heaven knows there's always the possibility.

Carol

Well, after being chastised on "Harvest" for refrigerating things overnight and canning the next day, I'm happy as heck to know that I am not the only one who can't manage to finish everything I've planned in a single day.

It IS the time of year. I have 60 pounds of red potatoes in my garage that I dug last night, and tomatoes on the back porch. They're precious, late blight got most of them which is why I dug potatoes already, it'll spread. I have cabbage in the garden that I don't know what the heck I'm going to do with, I have collards ready to can, beets just begging to be pulled and apples have just started nicely.

Peppi, have you ever made your sweet and sour cabbage with green cabbage instead of red? Not so pretty as the red, but maybe acceptable? I did over 50 quarts of sauerkraut last year, so I sure don't need more of that.

And I haven't made habanero gold yet!

Annie

Thanks to all your helpful encouragement.....I just finished 12 lovely pints of Chase's Italian tomato Sauce.(Used every 'mater I could get my hands on)

Wheeeee!

Hope you enjoy Jude!

I am on my third double batch of my stewed tomatoes and have one more double batch to go today. Tomorrow I have a bushel of plum tomatoes to deal with but thankfully my big honkin' Nona machine will make short work of that.

Right now I think I'd be happy with never seeing another tomato as long as I live.....so no toasted tomato sammie for me tonight! Roasted chicken, mashed potatoes, gravy, fresh yellow beans and fresh beets....yum!

Jude, see a new day!

Annie, no, never even thought of it. And as for your green cabbage, all I can think of is sauerkraut also. When I do buy the green ones, I just make a ton of cabbage rolls and freeze them. What about sweet and sour cabbage soup?

And my own tomatos are finally turning! I guess those are for next week.

Chase, your supper sounds good to me whether I'd been working with tomatoes or not. Me?...I had hotdogs, chips and a glass of wine. How uptown is that!

My question to you is, what in this world are you going to do with all that tomato stuff when you finish it? However a good nights rest and you won't feel the same about those romas in the morning.

Thanks, pal.

Jude, I make enough tomato stuff to keep me all winter...and enough to share with friends. I use the stewed tomatoes for chile con carne, soups, stews and hearty pasta sauces. It all seems to go!

The smoother tomato sauce ( Italian style) I use for pastas mostly but also on cabbage rolls and stuffed peppers.

The chile sauce is a real favourite with both Clive and I . We use it hamburgers, meatloaf, and as a side with pork pie, egg dishes and Clive even spreads it on toast!

Since Tuesday I've made 44 jars of stewed tomatoes, 15 jars of Italian Style sauce, 10 pints of piquant tomato sauce, 12 jars of hot pepper relish, 12 jars of salsa and 20 jars of chile sauce.

I still need to do a few more jars of chile sauce and tomato sauce to get us to this tine next year!