30 lbs of pears.
60 lbs canning tomatoes
green beans, beets, heirloom tomatoes, peaches, apples, and purple peppers. I froze the peaches for later, ate the heirloom tomatoes, apples, and purple peppers, and canned the beets and green beans.
My first night, I canned 12 pints of tomato wedges.
Steve wanted to do the dilled green beans, we got 4 pints.
Other food not pictured include 1 pint pear butter, 6 pints smooth basil marinary sauce, 6 pints chunky marinara sauce, 9 pints of salsa, and 3 pints of baby beets. I am so tired of canning, but it didn't stop me from experimenting with different flavors of gnocchi last night. A friend of mine came over and we made sweet potato sage gnocchi, sun-dried tomato basil garlic gnocchi, and rosemary black pepper gnocchi. All gnocchi is sitting in my freezer waiting for a night when I don't feel like cooking.