More food preservation

I’m slowly filling one half-gallon glass jar with dried sliced tomatoes and another with dried plum and cherry tomatoes.  I also tried drying a few slices of yellow summer squash, and it seems to have gone much better than the oven-dried zucchini.

On the canning front, I have four pints of tomatoes done as well as the gallon plus of pickles and three pints of very tasty peach chutney that I really need to make more of.

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