17 pints of salsa (last week)
5 pints of BBQ Sauce (yesterday)
15 pints of Salsa Verde
6 lbs of green beans frenched, blanched, and frozen
4(?) lbs of assorted greens chopped, blanched, and frozen
4 gallons of pickles set to ferment
The last five things on the list plus a few hours picking in the garden all happened yesterday. No wonder I’m tired…and my feet hurt. It all looks so nice sitting in their respective locations, though.