Canning has been in full swing lately here at Monkey central. I've been canning tomato sauce, tomatoes, jelly, and relishes.
I just bought a half bushel of concord grapes to can. I'll make some jelly out of them and can the juice of the rest, which we can drink or I can make into jelly later if I like.
Nothing tastes better than home canned food in the dead of winter and the cold of early spring.