Today we are canning-- stewed tomatoes: tomatoes (plum tomatoes), peppers, onions, celery, garlic, fresh oregano,"pizza thyme", basil.....we use this as a base for sauces, stews, and pizza, and often eat it cold as a side for meat entrees.
Already made tomato jam and will have enough tomatoes for one more batch soon.
Our zucchini all but gone, so are the yellow squash...pumpkins are turning orange already!
Our brother took 65 (yep, he counted 'em, lol)plum and beefsteak tomatoes, made sauce last week, for our upcoming church spaghetti supper (Oct 11). Added to sauce from other "gardener" parishioners , it looks to be a delicious event, especially since our Mark is an experienced chef. So nice to have cooks in the family, and to help out in the garden, especially since hubby has been in hospital, (doing better at home now)---so our garden has been taken care of, and all veggies saved and/or eaten.
