Tomato sauce was saturday. 30 lbs of tomatoes (aka 1 lug) blanched, peeled, hand seeded, and diced. Plus onion, garlic, oregano, basil, and green pepper. The best part is that the tomatoes, basil and peppers all came from a neighbors garden. About 4 hours of hand work and 10 hours of simmering produced 11 pints of sauce.
Sunday was peach canning day. One full bushel (plus a bag full) of peaches were blanched, peeled, cored, and jarred for winter bliss. Home made canned peaches are WAY better than store bought because they have less sugar, no preservatives, and actually still taste like summer.
Here is me pouring a batch of blanched peaches into a sink full of ice water where the peeling fun took place.
This was the jarring team. The jars go into a metal rack and get submerged into boiling water where they simmer for 30 minutes. It is a tricky balance of temperatures and time.
Finally after 7 hours of fun with 5 people in the kitchen at all times doing things we ended up with 27 quarts of jarred peaches. Not all of them are mine of course but I definitely have plenty to feed anyone a taste of summer in the dead of winter.












