My kitchen counter is currently occupied with tomatoes at different stages of ripeness.
Last year, as soon as a tomato got close to ripening on the vine, the dang birds would poke holes in them. This year I try to snag them as soon as they start to turn. Usually within a few days they ripen up.
I have one batch that looks like I could can them today.
Do you can as you go? Even if it's only one or two quarts? Or do you stick them in the fridge to slow things down until you get enough to can a batch?
I thought of making sauce with the first few smaller groups. Then when I start getting a bunch coming in, I'll just can them up whole.
What works for you?