Late summer signals the beginning of what I call ‘preserving the taste of summer’ time. Tomato ripening is hastened by the unrelenting heat of August. Whether your garden produces enough plum/’roma’ tomatoes to jar or you purchase them at a local market in 25 or 50 pound crates, canning is worth the effort. At my house, we make it a family endeavor – it has to be since this is a LOT of work. The bulk of which is spent preparing the tomatoes; some for sauce and others will be jarred whole. Preparation is key and this is what I’ve honed as my system. All large, deep stockpots come out…