Yesterday it was a bucket of tomatoes.
This morning they were skinned and chopped along with two gallon size bags of ones that had been frozen when the harvest was too small to bother to can. Along with onion, garlic scapes, a squash, some salt and herbs all tossed into a giant pot.
Some simmer time and jar prep. The pressure canner hauled down and cleaned up from winter’s storage.
Ten quarts of pasta sauce base prepped and canned. Unfortunately, two did not seal so I can either reprocess them or better yet, make dinner from one and refrigerate the other for another night.
It feels good to be putting by for the cold months to come.