Yesterday was part II of tomato canning with mom. Basically, it involved me, mom, and about a bazillion bright red tomatoes ... plus a stubborn few pints of green toms that simply refused to ripen.

We washed, sliced, roasted, and simmered our tomatoes to the very end. We earned about four quarts of canned tomatoes, three pints of chutney, and several hundred sun-dried tomatoes to be savored all through the winter.

Want to try for yourself? Simply check out the Beta Recipe Collection to learn how to make Green Tomato Chutney and Homemade Sun Dried Tomatoes.