Seven more pints of tomatoes and these were perfect. I'm using the smaller of the two stock pots so far, but I may switch to the larger kettle and get a couple more jars per batch at least. I have two batches in the fridge and will probably have at least one more amongst the tomatoes on the counter by the time I finish the fridge ones. It's supposed to get really hot this weekend so I may not have much more fruit setting for a while, but I still have a lot ripening. I need to do a few batches of sauce also. And then there's the salsa.

The refinance should wrap up next week, it seems the guy in charge of the account took a week vacation and didn't pass it along to someone to work as his backup. Don't mind us, we're just waiting to get on with things while you're off playing.

Have any of you ever canned zucchini? I was looking at the blue book - I can blanch it and freeze it or I can blanch it and can it. Process long enough that it will be thoroughly cooked and soft. Will it turn to mush?

SRS