I don't know why, but I am intimidated by canning. Every year I say, "next year I will can my tomatoes." I do not. This year, I am not saying that, because I have new technique that I adore: roasting tomatoes. Slice the tomatoes in half, seed them with your fingers, drizzle with olive oil, and cook at 275*F for 5 hours. The result is favourful tomatoes that can be frozen and used in the winter. I've been popping them like candy.