I have been working on unpacking slowly. Getting ready to do laundry.
Looked outside and saw some tomatos that needed to be harvested. Yellow and red make light red to pink tomato juice. Only two quarts but I will have to can this way I guess.
Also outside were trees and trees full of wild plums. The birds didn't get them this year. So the boys and I picked two large bowls full. They are cooked and ready to make into juice to freeze. I will make jelly later.
Wild Plum Preserves
5 cups pitted, tart plums (about 2 1/2 pounds)
4 cups sugar
1 cup water
Sterilize canning jars. Combine all ingredients. Bring slowly to boiling, stirring until sugar dissolves. Cook rapidly almost to the jellying point, about 15 minutes, stirring frequently to prevent sticking. Pour hot preserves into hot jars, leaving 1/4 inch head space. Wipe jar rims and adjust lids. Process 10 minutes in a boiling water bath at 5,000 feet.
Lunch was bacon, white cheese and yellow tomato sandwiches on toast.
One of them may be getting sick.