6 quarts of tomato puree, 2.5 pints of roasted peppers, 3.5 pints roasted tomatillo salsa, and a tray of roasted tomatoes are still in the oven. I'll can them before we leave for the city tonight.
It's a lot of work to preserve all this food, but if not now, when? Now is when the tomatoes are ripe, now is when the peppers are fresh, now is when the tomatillos are falling off the vine. And there's more than a hint of fall in the air, so I know the bounty isn't going to last much longer.
It got down to 39 here (in Shohola) last night. At about 7:30 Michael helped me run most of my houseplants (out on the deck...their summer home) into the garage. I left a few of the tougher plants outdoors. The citrus, Cymbidium orchids, and Gardenia 'Frost Proof' all stayed out. We'll see how frost proof they really are. A few degrees lower and even the tough guys will come indoors. A few more weeks and the summer vegetables will be done.
So now is when you prepare, process, and preserve. Roast jalapenos while the sun shines. And in January when we want spicy salsa on a burger or a jar of pasta sauce for a quick dinner...all this work will be a distant memory. And a very tasty reminder of summer.