The Thick of Canning Season

The date when I can get bushels of regional Roma tomatoes, sweet red peppers, and peaches from my grocer down the road came early this year, so I'm doing my heavy canning in mid-August rather than the end of it (and sometimes right into the Labor Day weekend).


Friday: 20 pints Zesty Tomato Sauce, 16 pints Tomato Stock, 7 pints Rummed Peaches.

Saturday:  6 quarts Pickled Sweet Peppers, 6 quarts Jardiniere,  began drying peppers, roasted peppers

Sunday:   3 pints and 5 half-pints Roasted Red Pepper Sauce, 7 half pints Peach Salsa, 7 pints Fire-Roasted Passata.  Jarred up 3 pints of dried sweet peppers.

Monday: 9 pints Melba-Brandied Peaches, 5 pints 6-Pepper Hellish Relish, 6 half-pints Bumbleberry Sauce.  Jarred up two more pints of dried sweet peppers and a pint of dried sweet cherries.

The major shelf got filled.