RE: Making Vegetable Stock for the Pantry -by Sunscape

I somehow ended up with two pressure canners, too, and occasionally run both at the same time, except then I have to keep track of which timer is for which canner, because they never get started at the exact same time. Ha ha! One is probably 30 years old, the other maybe 15-20. I don't really remember when I got them. I started out 40 years ago with my mother's really old pressure canner that had 5, 10, and 15 pound weights to put on it. You probably remember those, too.

I won't be dealing with tomatoes for quite some time yet. They don't ripen up as quickly here as they did when we lived in Minnesota, perhaps because it isn't as humid and the nights here are cooler. There have been some years when I only got one or two red tomatoes before the frosts got hard and I had to bring in all the green ones and wait for them to ripen in the house. On the other hand, the nice thing about that is I end up canning tomato things when it's cooler weather!