Do you remember these? Some of them were finally ready to be canned today.
I chose to do half of them with an Italian herb seasoning (recipe in the Ball Complete Book of Home Preserving).
And the other half went in au naturel.
There’s my fluke… right over there… in the bottom right corner. Yep. I canned him, too.
Here’s a batch of tomatoes all blanched and ready to peel, core, and quarter.
According to my very scientific calculations (guess-timation – you’ve heard of this method, right?), I canned somewhere in the neighborhood of 100 tomatoes today.
I should warn you, I have an unnatural affection for canning jars.
And lately, I’ve become quite obsessed with seeing these jars fill up.