We tried our hand at canning some of our homegrown veggies for the first time this weekend. We had just over ten pounds of tomatoes and a ton of cucumbers so we got ambitious. The folks who previously owned our house left some canning supplies behind and we've often thought about giving it a try. What you see in the photo are jars of spaghetti sauce, tomato juice and a bunch of pickles. Some of the "tools of the trade" are also in the photo. It was quite a task, but I think it'll be worth it in the winter. We also bought a freezer chest for out in the barn. We've been freezing a lot of the zucchini and yellow squash for future use. Some is chopped up into bite size pieces to put into sauces, pasta and other dishes while others are shredded for zucchini bread and other recipes. We've already gone through one round of zucchini bread to eat and share and look forward to more.
