Can-stravaganza

Well, it's that time again! Time to fill the larder and get ready for a long winter of soups and stews and the occasional pizza with homemade sauce.

My friend Jen and I invested in 75 pounds of tomatoes and put up 34 quarts for our respective pantries. And Jen couldn't get enough and canned another 9 quarts of dill pickles in the same afternoon. And then I couldn't get enough and picked a peck of wild blackberries--the kind that grow in ever neglected patch of land in the Northwest--and turned them into jam for my Sunday morning amusement.

Super-canners extraordinaire: Laura & Jen.

Another angle to get an idea of the magnitude.

I had to break out the bacon for my first BLT of the season. That tomato beauty is home-grown--weighing in around 2 pounds.

Five pints of blackberry jam. It's extra delicious because it is seedless.

So far this year, I've done peach, plum and blackberry jam, sliced peaches, dill and sweet pickles, sweet relish, dilly beans and tomatoes. I've nearly exhausted my supply of jars...although I think I have enough to make a batch of jelly from the grapes growing all over the foreclosed home next door. And, if I come upon a abundance of something, I might just have to locate some more jars.