Sort and Inspect Tomatoes

What happens here

Spread the harvested tomatoes out on a clean surface, such as a countertop. Inspect each tomato thoroughly. Remove any tomatoes that are mushy, have large cracks, rotten spots, or signs of mold or insects. The goal is to select only firm, ripe, and healthy tomatoes for canning to ensure the quality and safety of the final product. Smaller imperfections like minor cracks or unripe parts can be trimmed off in a later step.

Goal: Carefully sort through the harvested tomatoes, discarding any that are overripe, damaged, or show signs of disease, keeping only the firm, healthy ones.