I had a lot of tomatoes to process this weekend. I put up four quarts of amish paste but I had just as many delicious German Yellows to do something with too. I had stopped by the farmer's market in the morning and picked up the final two dozen corn cobs to put up (7 dozen in total this year) so I had gorgeous tomatoes and corn to work with this weekend. I opted for a recipe from Preserving Natures Bounty by Frances Bissell and after putting up 5 half pint jars of the stuff, I have tweaked…
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