Our little canning stash; Five hours one Sunday

Some Sunday afternoons, I take it easy, heat up leftovers for dinner, maybe read some poetry. This Sunday, I made three different canning recipes, plus homemade broth that I then strained and used right away for chicken soup for dinner – oh, and sorted through the pear slices on the dehydrator. Amazingly, it only took five and a half hours including the soup-making and dinner break (& clean-up), so I’m calling it five hours of canning. I had chopped up the figs earlier, and cored, frozen, & thawed the tomatoes so their skins would come right off on canning day, so that all helped. I’m still learning, but it was fun, and only three jars had to go in the fridge for incomplete sealing 🙂 I’m tempted to buy more jars – this used up most of our empties – but the one closet shelf I managed to clear off for canned/dried food earlier this spring when the garage started getting too hot is now almost full!