Operation “No Fruit Left Behind” Continues
Just part of what we’ve preserved this week
We made a commitment to not let any of the garden produce go to waste this year (much to the chicken’s disappointment), so we’ve been canning, drying, pickling and preserving everything possible.
The tally for the past 7 days is:
7 gallons – Tomato sauce
4 gallons – Whole tomato
2 gallons – Spaghetti sauce
2 gallons – Pizza sauce
2 gallons – blackberry jam
2 gallons – Pickled peppers
1½ gallons – Cucumber pickles
1 gallon – roasted peppers
1 pound – roasted peppers (dried)
Still have a ways to go though. The tomato plants don’t even look tired, and the hot peppers are just kicking into high gear.
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