It truly is possible to cook and can a good bit in my tiny house! After wrapping up my pickles, I started on the tomatoes. I really like home made spaghetti sauce and don't like the store bought versions very much. I started out with 50 pounds of tomatoes.
I had to cook them down in several batches since they wouldn't quite all fit on my stove at once.
I added lots of onions, garlic, and fresh herbs from my garden.
After cooking everything soft, I ran it through this strainer which takes out all the seed, peels, onion and garlic skin, etc.
Then the sauce was back to simmering on the stove to thicken up.
And finally canned. I think next year I may be able to do a few less pickles, but I probably will need a few more tomatoes. This should last for a while though.
And then, expecting a freeze which did happen, I picked all my basil and made some pesto.
Now I should be set for a little while. At least until I start canning pickled beets anyway!