The blue tub of tomatoes were bagged and stuck in the freezer, the tomatillo frozen, the ground cherries husked and put in the jar with the rest of them. There are enough to make a batch of jam now. Maybe tomorrow.
Two of the gallon bags of frozen tomatoes, mostly the paste variety, were dumped in the cleaned out blue tub and water run over them until I could slip the skins off. They were put in the medium stock pot, crushed and chopped, seasoned, and simmered for hours and just before time to prepare dinner, 7 pints were canned. The remaining bit and a jar of frozen pasta sauce with some kibbles of Italian hot sausage were simmered more to provide the sauce for tonight’s spaghetti.
I was happy to find a flat of pint jars with new lids on them in the basement, so all 7 sealed properly. After canning season when the lids return to shelves, I will stock up for next year and reserve the reuseables for freezing. I have dozens of jars, plenty of rings and dozens of the reuseable lids. I will use them when the product being canned can be frozen if they don’t seal, but the regular mouth pints don’t freeze well, they tend to crack as the contents freeze. The regular mouth half pints have straight sides like wide mouth pints, so they work in the freezer.
The hat I am test knitting and ripped out a few nights ago is back where it was, 8 more rows to go before the crown decreases. I will finish it before I leave for the retreat and the designer of the pattern can see it for real, not just photos.
We need our daily walk, it is going to be hot, but at least the sun will be low and nearly dark when we end.