Finished...and not

Here are the two shelves in the basement that I've appropriated for canning storage.From left to right on the top shelf we have:

• Crab Apple Sauce
• Crab Apple Jelly
• Rhubarb Vanilla Jam
• Strawberry Rhubarb Jam
• Blu-barb Jam
• Raspberry Jam

The bottom shelf holds (again, left to right)

• Rhubarb Chutney
• Corn Relish
• Dilly Beans
• Pickled Jalapeno and Serrano Peppers
• Peaches
• Tomatoes (two pre-spiced as per a recipe in my Bernardin Canning book)

I've canned over 5 dozen jars of food this year, all in small batches. I was done, finito, all ready for fall (along with all the freshly frozen veggies in my deep freeze and my carrots and potatoes from the garden - most of the carrots are still there in fact). I've washed all the canning equipment, save the pot since I'm using the water in it to water my houseplants and then dad called to ask me to can him some pickled beets.

I'm too nice.