I canned 2 jars of Salsa Verde, 2 jars of Heirloom Tomato sauce, 4 +2 little jars of Cherry Tomato sauce, 2 + 1 jar of Black Cherry Tomato sauce, 1 jar of Roma Tomato and Basil sauce, 4 Early Girl Tomato sauce. Wow that took me 8 hours between picking, cleaning, chopping, cooking, and then canning.
Yesterday, I did 12 pints of Salsa Verde and Regular Salsa.
I was a cooking fool this weekend.
We have so many kinds of tomatoes, I can hardly remember them all. These are Pear in the back, Black Krim to the right, and Heirloom in front.
These are Cherry and Black Cherry Tomatoes. The Black Cherry are a little sweeter.
These are Romas, it took all of these two make one jar of sauce. 
Beef Steak and Jalapenos on the way to canning.
Heirloom Tomatoes.
Grape Tomatoes.
At least we will have many varieties of sauces for the Winter. It is certainly better than dozens of the same kind of sauces. Right?
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