We did a lot of canning this week. 60 quarts of green beans, 62 pints of salsa, 11 half pints of apple pepper jelly, 8 quarts of sweet corn and we have 2 bushels of tomatoes, that were cut up, cooked to soft, food milled and currently cooking down to sauce. We will start canning 50 pounds of candy onions on Tuesday, unless I go back to the produce auction.

I want to get around 160 pounds more of tomatoes, more sweet corn, though it's getting late in the year for quality and some cucumbers for bread and butter pickles. We still have 3 types of dill pickles from 2 years ago. Those pickles are definitely mushier than when first made.

I grow a fair amount of tomatoes, but it is so cheap and easy to buy them in bulk from the Amish, that I buy a bunch and we put up a little over 2 years of sauce and salsa at a time. It makes for a lot of work, in few days, but a lot of ready, good food, for a long time.

Keith

That's the best way to do it.
Make it a every other year job, best if the whole family is envolved.

I agree.

Keith