Mrs WD and I both grew up on farms, and putting food up for winter was a big part of both of our childhoods. Now that we are retired and have time we have gone back to our roots a little bit and we're growing and preserving some of our own food. We are finished with tomatoes and taking a little breather, apples and cucumbers will be coming ripe in a few weeks. Then we'll be making apple butter, pickles, and relishes.
One load of tomatoes ready to be processed. We went through about 3 loads - about 90 pounds of tomatoes.
The garlic was ready to harvest first. We harvested about 20 pounds, with half of that in salsa and pickles and half still in storage for winter.
All together we harvested about 50 pounds of onions of 3 different varieties.
The larder isn't full yet, but it's getting there!
So far this year we have put up:
9 qts frozen tomatoes
2 pints frozen tomatoes
3 pints yellow tomato soup base
26 pints corn salsa
26 pints tomato salsa
3 ½ pints tomato salsa
10 pints dill pickles
4 ½ pints banana peppers
2 ¾ pints
banana peppers
6 pints bread and butter pickles
1 pound dried serrano peppers
¼ pound dried habanero peppers