I've canned more tomatoes, tomato juice, and green beans than I had originally planned. I put six quarts of corn in the freezer after intentionally planting just enough, I thought, for corn-on-the-cob, fresh, a few times. Okra has finally started, and I'll be putting plenty of that in the freezer for our wintertime gumbo. My single eggplant keeps producing more than we can use. The sickly zucchini plant finally died, but if I can keep enough water going to the garden, I have a couple of young plants starting to bloom.
I've concentrated on canning tomato juice lately. When I have some left over that isn't enough to fill a jar, I put it in the refrigerator and drink it next morning. Now I find myself getting out of bed wishing for a glass of cold tomato juice, but I don't want to open a jar that I just processed and sealed the day before. So today I made about a gallon of juice, put a quart of that in a jar in the refrigerator, and after cooling the rest, will put it in quart freezer bags just for immediate use. I add a little sugar to it, and a little salt: I'd say 1/4 of a cup of sugar and less than two teaspoons of salt for a gallon.
I am giving lots of tomatoes away. Blight is always in evidence on the plants, and I don't want to waste a single tomato as long as we have them. If somebody can use them, that's great.
Today Cliff had to see the doctor to get his prescriptions renewed for another year. We are liking our young doctor better all the time. He is pleasant and caring, and young enough to outlive us, the good Lord willing. After reading a blog post on Dr. Kevin, MD, I'm glad we have a young one picked out. Doctors are expecting an influx of new patients next year.