Last month I got swept up in the whole "preserve your own local, organic food" movement that seems to be sweeping the written word world lately and bought a case of tomatoes. I read - online, in books, in magazines - about the merits of canning versus freezing, dehydrating versus slow roasting and settled on canning. Largely bc our freezer is quite small, though also in part bc the jars look so pretty.
$30 worth of tomatoes and 4 hours later, I had 4 jars of canned tomatoes.You do the math, I'd prefer not to.
Part of what took so long was squeezing the juice out of all the tomatoes. I strained it into a bottle and it was amazing. Really wonderful tomatoey flavor, and very pretty too.
I haven't cracked open a jar yet, am actually saving that for a dark January afternoon, but every few days I open the cupboard door and admire my four jars.