While I love to fashion aspects of my life to old time methods and 1800 technology, I would not enjoy having to do those things on a daily basis, out of need.
I love to imagine that I could survive if need be, but the true test has yet to come.
That is why this years tomato crop has been mostly frozen. Canning my excess tomato crop is more efficient, considering if the power goes out I would loose my frozen vegetables, without the help of a generator.
I also have seen that in times of failing health, ( or perhaps a motorcycle accident)..People might not feel the energy to can vegetables is worth the effort. My 2009 excuse, and I’m sticking to it.
Frozen, Roasted, Tomatoes
Simply wash and cut tomatoes in uniform pieces and spread on a baking sheet. Top with a chopped onion and then spray well with an olive oil cooking spray. Sprinkle with plenty of kosher salt, dried basil, and dried orgegano ( fresh herbs burn ).
Place in a 350 degree oven for 1 hour. Stir and replace about 20 minutes or however long you feel will consume most juice without a burn. Cool well and bag for the freezer.
To use, just thaw & throw in soups or recipes calling for canned tomato,
or thaw and process in food processor, push through a wire strainer for tomato sauce.