These are the first two ripe butternut squash from our garden. I bake them, scoop out the innards and puree them in the food processor. The squash is then ready to use in any recipe calling for pumpkin. These two squash yielded 3 cups of puree.
I got tired of freezing sauce and our tomatoes just won't stop! We canned 11 quarts and 10 pints.
We froze 44 quarts of sweet corn, too.
Not pictured are the half bushel of peaches and 4 pints of blackberries we canned.
1 comment:
Bet you are starting to appreciate all the work you put into putting away veggies.
buita
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