As of this morning we have 45 quarts and (18) 1.5 pints of pears. We still have some left so this morning we canned some Brandied pears in pint jars. They have a slight golden color to them and have to sit for at least one month to soak the favor in. Bet they will taste great this winter next to a fire with ice cream.
While the pears were processing we canned another batch of tomato soup which makes about 9-10 quarts of soup. We cut up celery, skinned tomatoes, onion, parsley and a few bay leaves. Let it cook down for a bit and then run in through a food mill and sieve. Then is must cook down to thicken and then into the pressure canner.