Canning season is officially over for me! Phew!

I love making use of nature's bounty, but it's a lot of time and work to bottle, preserve or simply use up all the fruit and veggies I get each year from my garden and others. This year was one of the most bountiful yet:

- Apple butter (12 pints, bottled)
- Apple pie filling (7 cups, frozen)

- Carrots, cut (3 one-gallon bags, blanched and frozen)

- Cherry pie filling (10 cups, frozen)

- Grape jelly, purple (8 pints, bottled)
- Grape juice, purple (40 quarts, bottled)
- Grape pie filling, purple (12 cups, frozen)

- Peach butter (6 pints, bottled)
- Peach jelly (10 pints, bottled)
- Peach nectar (6 quarts, bottled)
- Peach pie filling (7 cups, frozen)

- Salsa, mild (24 pints, bottled)

- Swiss chard, steamed (eaten)

- Zucchini bread (8 loaves made at intervals and eaten by my family)
- Zucchini, steamed (eaten)

Now time to rest and enjoy the fruits of my labors throughout the winter.

Purple Grape Juice! YUM!

Lots and lots of carrots!

The entire family (minus our 3-year-old) cutting carrots

An entire garden box-full of carrots reduced down to these two large bowls, later blanched and frozen

One of our weirder carrots this year *laugh*

Making salsa? Hmm

Two pies I made for hubby's birthday. The one on the left was made from my parent's sweet cherries.