Canning season

[crmauch]

I've frozen sauce in the past. In my personal experience, unlike canned sauce, I find you have to preplan your use. Sauce takes a looong time to thaw, and isn't that much faster in the microwave than thawing it in a sauce pan. I found it to be PITA.

But I have another question, (and I know production has been somewhat atypical for many of us this year), I had four paste plants [Roma] which have waaay out prodduced the 4 slicing plants (2 Golden Jubilee, 2 Husky Golds). I've gotten enough tomatoes to make two batches of spaghetti sauce, each just enough a one meal for my family of 5 (well actually for the first batch I had to add a small can of diced tomatoes and a can of paste). If I want to can, is there any approximation of how many plants it takes to produce how many quarts of sauce (figures for juice or other tomato products would be interesting too.) If there's an interim figure for how many plants can produce how many bushels or pounds, that would be useful too.

Chris