The heirloom tomatoes are producing tomatoes right and left. Last year I tried salsa. This year I tried tomato sauce. The brown beans are soup beans; calico if I remember correctly. It is a tight fit in the greenhouse. The green tomatos were knocked off during picking.
We were pretty happy with the tomato sauce, but it seemed a bit acidic. If anyone knows how to fix that I would appreciate advice. I used the recipe from the Ball Canning Cookbook.
This is the final tally after a rainy day spent in the kitchen.
*Four bottles of raspberry vinegar.
*6 pints of tomato sauce (tried one).
*6 jars of raspberry jam.
*7 jars of Sassy Saskatoon jelly. (Made from left over wine pulp)
*5 jars of raspberry/current jelly.
*Started some Tantalizing Tatanka wine.