It's been a busy weekend canning. Over two days I did the following canning.
24.5 quarts of frozen veggies (cauliflower, broccoli, onion, green pepper, garlic, green beans, and brussel sprouts)
21 quarts of spaghetti sauce
15.25 quarts mild salsa
9.75 quarts of V8 juice
35.5 quarts of tomatoes
6 quarts dilly beans
4 quarts dill pickles
It sounds like a lot but it sure goes quickly during the winter!
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