As I start to type this, the clock on my computer reads 12:30 AM
(Sept. 2/11).
We just finished removing the last of the jars from the BWB canner, a
total of 26 pints of chili sauce and 6 quarts of tomato juice.
It all started yesterday with going to our garden to harvest tomatoes,
peppers and onions (had to buy the celery (never had any luck growing
that).
Blanch and skin tomatoes, chop everything else, measure, boil, bottle,
then process 7 pints or 6 quart jars per batch.
Tired, going to bed now. Hope the offspring appreciate this stuff.

Ross.