The food preservation extravaganza continues! This weekend was no exception.
The tomatoes are just beginning. These four baskets are enough to make 14 quarts of canned tomatoes.
Here’s our Sunday afternoon haul. After church, Martin and I started in earnest – 14 quarts of tomatoes, 10 pints of pears, and two batches of blackberry applesauce. We had the tomatoes skinned the day before and the apples were peeled and frozen in the freezer, so we didn’t have all the prep work.