I cannot believe that our canning season is almost coming to a close for us. Who knows what else we may stumble across.The taste of freshness of summer/fall will be achieved throughout the cold Wisconsin winter as well.
Here is our tally thus far:
5 pints of jalapeno jelly
40 quarts of tomatos
2 quarts of tomato sauce
22 quarts of apple sauce 4 flavors(plain, blueberry, strawberry, and cinnamon spice) ....
we are also canning some pear butter for some friends
We are getting more tomatoes from some friends.Our shelf in the basement/cellar is getting pretty full. It is better that than the freezer.
Do any of you can, if so what do you process??
Here is our tally thus far:
5 pints of jalapeno jelly
40 quarts of tomatos
2 quarts of tomato sauce
22 quarts of apple sauce 4 flavors(plain, blueberry, strawberry, and cinnamon spice) ....
we are also canning some pear butter for some friends
We are getting more tomatoes from some friends.Our shelf in the basement/cellar is getting pretty full. It is better that than the freezer.
Do any of you can, if so what do you process??
