I think the bigger problem is that there are at least 50 trays of tomatoes there and it’ll take a bunch of kitchen space and time to process all of them, all of which has to be done on next-to-no notice. It’ll also take a lot of time and supplies to can them all - though at least whatever they have the time and space to process will be shelf-stable in the end.
I think the bigger problem is that there are at least 50 trays of tomatoes there and it’ll take a bunch of kitchen space and time to process all of them, all of which has to be done on next-to-no notice. It’ll also take a lot of time and supplies to can them all - though at least whatever they have the time and space to process will be shelf-stable in the end.