|vintage crinkler from a quick trip to Virginia|
22 quarts dills
6 quarts bread-and-butter (recipe from Mennonite Community)
12 pints not-so-sweet bread-and-butter (from Tart and Sweet, a library book I browsed)
9 pints pickled red beets + 3 quarts brine for marinating eggs
I waterbathed all of them to ensure a long-lasting seal. I did this on the burner on my outside grill, setting the jars on a nearby table in a sheltered spot to cool. At this point in the summer, my routine is familiar and automatic. The big things on my preserving list yet are applesauce and all the tomato products. The growing season started late this spring, and now our cool weather might shorten it on this end, so it's possible I may not get enough tomatoes to make salsa, ketchup, pizza sauce, and tomato soup in addition to canning whole tomatoes. In any case, we have enough pickles!