Canning have far more meat and less juice/water that you can to boil off. They are usually higher in acid as well. But honestly, you can can pretty much any tomato.
The siding guys SHOULD be done tomorrow. It's just a little trim and the outlets and the light fixtures back up. I am exhausted between the noise, the mess, the noise, the music. They forgot to order some bottom trim, so they'll have to come back to put that on in a couple weeks.
Now I just have the gutters and downspouts and I hope that's only one day, MAYBE two.
I've baked for them once a day for two weeks as well.
Then next month is the deck guy.
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I either have one dying of old age or she's the first with cocci. ( I think she 5, which is ancient for a California production white.) We've been so wet, that wouldn't surprise me. PLUS they've been locked up for two weeks all day long with only an hour free time before dark.
So as long as we're low on egg production ATM, I'll toss eggs and treat for cocci.
It's always something.