I'm starting a thread to document everything I can or preserve until season's end. I'll post daily.

2 pints blended tomatoes.

I spent too much time blanching, coring, and peeling whole tomatoes last year. This season, I'll simply blend whole tomatoes in my food processor and water bath can with citric acid and salt.

The baby sleeps and I'm hard at work canning caponata

6 pints caponata.

First time using this recipe. Pressure canned.

6 half pints of blueberry jam fresh out of the water bath canner.

Only fresh blueberries, sugar, and lemon juice. I canned a batch last week but @normonics kept eating them. Might do another batch before they're out of season.

4 pints pickled summer squash and 4 pints pickled green beans.

6 pints bread and butter pickles.

Dehydrated lavender, thyme, rosemary, and basil.

Picked up a couple boxes of seconds from our CSA farm. Canning sesh begins.

1/2 bushel = 7 quarts tomato purée

Preparing another batch of tomato purée. Using the pressure canner this time. Tired of water sloshing all over my floor from water bath.

Dehydrated goldenrod for tea, tincture and salve.

Shucking corn outside for relish.

Hit the mother load picking peppers at our CSA farm yesterday. Jalapeños, cayenne, Hungarian hot wax.

Into the dehydrator they go.

Daughter hangs patiently while I prepare the corn relish and water bath.

5 pints corn* relish.

*organic corn from CSA farm 15 min away

7 quarts tomato purée. I'll do whole canned tomatoes when the Roma bushels are ready from my CSA.

A quart of dried cayenne. Getting a lot of use out of my new dehydrator.

1 gal pickled yellow watermelon. These will sit for a couple days at room temp then go into the fridge.

More half sour pickles. I can't get enough of these.

Ready

Romas were ready at our CSA farm. 1 bushel to be canned.

Putting this in the thread even though I do this bi-weekly. Making 1.5 gal of yogurt from local, fresh, non-homogenized grass fed milk. It will stay good in the fridge for months and months.

Tomato processing party in here

7 quarts whole romas + 4 bags in the freezer. 1/2 bushel left to process.

tackling the other 1/2 bushel of Roma

Marinara and tomato jam

4 half pints tomato jam

3 quarts marinara from 14 lbs of Roma. I'm going to buy one more half bushel this season.

Paprika

HOT salsa with jalapeños, serranos and habaneros. At this point in the season, I'm out of pint jars. Almost out of quarts. Haven't even canned peaches or apples yet.

Herbes de Brookside: oregano, thyme, rosemary, lavender.

Last 1/2 bushel for the season. Tomorrow we drive to VT and pick plums, pears, and peaches.

10 qts roma. I might can one more batch of salsa, but tomatoes are pretty much done for the season.

4.5 quarts peaches in honey syrup. Some unfortunate air bubbles in this one, but they're sealing anyways.

The start of hot sauce. Fermenting for a week, blending, straining then adding vinegar.

Packing dehydrated tomatoes in olive oil for shelf stable storage.

Final to-dos of the season

Waiting on a ball jar delivery this evening to can more food. Underestimated my supply and every store locally was sold out.

My jars have arrived. Time to can these peaches.

One more gallon of peaches

7 pints of salsa. Hot, but not as HOT as the last batch.

Making mixed berry jam with all the foraged berries @normonics collected this season. Will can.

HOT sauce from fermented spicy peppers. Blended, strained, added vinegar.

End of the season pesto with Thai basil

We had a small concord grape harvest this year, made some jelly

6 quarts carrots. Raw pack.

Received a lot of carrots from our CSA this season. Was running out of space in my fridge.

Canning session underway for the best applesauce I've had in my life.

A mix of Gala, Northern Spy, Cortland, and Honey Crisp.

Over 1.5 gal of applesauce. I use the scraps to make a lazy ACV.

3.5 pints apple butter

7 quarts apple pie filling

5 lbs dehydrated apples