Canning season is here. We have about 50 pounds of tomatoes we picked this week and another 20 or more that we froze over the last couple weeks. Going to do crushed tomatoes for this batch.

That's just the reds, yellow and purple are getting canned later as soup.

After last years debacle of not being able to find canning lids, we made sure to pick up extras when we found them. We're well set on jars and rings. Learned the hard way when we went to can green beans last year. Ended up freezing almost 200 pounds of beans, gave away at least 100.

Still going through the 20 pounds of jalapeños from a couple years ago, frozen they keep very well.