The 22 quarts all sealed. Perfect. I crashed finally about 11 pm last night, with tomato smell all over my sore and tired body. I began to chop, puree and food-mill two bushels of Roma tomatoes at about noon. Finished that phase at about four p.m. Then came the cooking and chopping carrots, celery, onions, etc, etc. I cooked both the chili sauce and the pasta sauce until about 9 pm. Canned it and washed a few pots, etc. Then I left a giant mess and took the bird up to bed.

I am still exhausted. My back feels like a train wreck.


Empty, washed quart mason jars


One bushel awaiting the knife.


Pots gleaming on the stove.


Chop (only one finger cut this year!), puree and finally the food mill.


Hard work but it saves me lots of money and I ingest ZERO chemicals!


NOW we're filling the jars. Almost time for a scotch and the queen-size rack.

I made just 10 quarts of chili sauce and 12 qts of Modena style pasta sauce with lots of Balsamic. The chili is a mouth-burner, and has Sandia chili peppers in it. I will probably make more sauces in a couple weeks.