Stocking Up

Last week I showed you the five quarts of green beans I canned. This past weekend I was busy storing up some more summer goodness for the winter.

12 pints of green beans ( you can also see the dill pickles in there too)

2 pints of tomato sauce

cups of green peppers - frozen

1 cup jalapeno peppers - frozen

3 cups banana peppers - frozen


This adds to the 3 pints of peas I froze a few weeks ago and the 16 pints of dill pickles. My goal this weekend is to make both sweet pickles and bread and butter pickles (probably 8 pints each). I'll let you know how it goes.

I will also do a tutorial the next time I make tomato sauce. It really isn't as bad as I thought it would be.