This is one of my favorite times of the year: canning season! The peppers, tomatoes and fruit are rolling in and it's time to get them put up for the cold months.
This is one day's bounty- and my sinks are true double sinks- 24 in square each. That is over 7 pounds of hot peppers, with a couple bell peppers mixed in.
We've had a lot of cherry tomatoes this year. While I love eating them, I don't can them. If I do anything, I'll dehydrate them and store them dried.
All those peppers! I only canned half of them and got all these jars of hot pepper relish. The other half went into the freezer. Peppers freeze really well- just cut them to the size you would normally use them fresh and put in a plastic bag. For bell peppers, I cut them into finger-length strips; the hots just get the tops trimmed off.
There are 3.5 quarts of crushed tomatoes there as well.
I had 12 pounds of peaches, so I made this peach jam (minus the cinnamon and added 2 T of vanilla extract). It was so good we ate almost a whole jar before it even got cool. Would be a great ice cream topping as well! I'm also quite pleased that all my jars sealed this week; I had been having some problems with sealing earlier in the year. I think it might have been a bad batch of lids.
I think there will be more tomato canning this week, but that's probably about it for now!