Canning is so 20th century. . .

Last year we learned how to enhance and preserve the summertime nutrition and flavor of our surplus and cosmetically challenged tomatoes.  Sliced, placed on a cookie sheet and drizzled with olive oil, sprinkled with garlic powder and into a 400F oven for an hour.  If you can keep yourself from eating them all immediately, put them in a ziplock and freeze them for use in sauces, soups and pizzas.  You will feel brilliant in January.  Other thoughts on not canning tomatoes?