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.