Something must have happened that triggered the ripening of the tomatoes. They’re coming so fast and furious now that we have resorted to canning them. We also broke down and canned some Peperoncini peppers. I have no idea how they’ll turn out, but it was interesting learning how to do it.

Picked this week:
300 Roma Tomatoes
600 Cherry Tomatoes (I just can’t get myself to keep picking them)
300 Peperoncini Peppers
30 pounds of Red Potatoes
15 pounds of Blue Potatoes
8 pounds of Beans
30 Jalapeno Peppers
30 Banana Peppers
20 Green Peppers
10 Anaheim/Big Jim Peppers
10 Eggplant
6 Zucchini
6 Armenian Cucumbers
6 Onions

Canned this week:
5 quarts of Roma Tomatoes in water
9 pints of Peperoncini Peppers with Jalapenos and Onions