Does this go on all summer?

Not in this heat!

One year though we put up 100 quarts of tomato juice, 45 pints of peach butter (like apple butter but used peaches) and about 20 ears of sweet corn and 15 quart bags of the corn cut off the cobb. Oh and I forgot we also froze 35 quart bags of spinich and made 15 quarts of beets. PLUS we hulled 6 quart bags of purple hull peas and 30 quart bags of green beans.

And how long did that last?

The by the time we used up everything took about 3 years total. It was still good though, we didn't die. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

YUM YUM, spinach cooked in bacon grease!

That's a long time for some of that stuff. Did you freeze it all?

If you have an outlet to get produce cheaply, you should try canning. It isn't hard and the quality of the food is so much better.

Just need some pint or quart canning jars, lids (sometimes called flats) and rings.

Cut your maters up (Just chunk them so they are all about the same size) and dump them in a pot (we use a 16 quart SS pot with a thick bottom) until they get really soft and mushy. Then we put them through a strainer like I was talking about earlier to separate the juice from the peelings and most of the seeds.

Pour the Juice into your hot jars, seal them up and wait for the lids to "Pop" and they're sealed!

You can find out everything you need by going to the ball canning website. Start here
http://www.freshpreserving.com/home.aspx

No, only the green beans and the spinach and purple hull peas. The tomato juice and beets are the only thing we canned.

Sounds like you've been doing this for a while.

Sorry for the delay, Patty was sick and needed something to eat.

Yeah, we've done it a few times.

canning is a great skill to have.