So, last Saturday, (I am behind on blogging...) Wifey, the Hawaiian and myself day tripped up to Sebastopol to visit my grandparents. They are the best grandparents, let me tell you. I just adore them. The purpose of our visit this time? Tomatoes. Mission: can two lugs, plus the half lug laying on the table, leftover from the backyard garden. Lots and lots of tomatoes. About five big, single layer boxes.

From the grandparents' backyard.

From the yummy produce place down the road.

More on grandma's bake cabinet. She's had that piece for years and years and years.
There were loads more that I didn't shoot pictures of. Tomatoes. You get the idea.

First, you blanch them, in order to skin them with ease later on.

Blanched, hot, and ready for action.

Grandma's hands do this in their sleep.

Our Hawaiian is a natural.

Wifey, also a pro.

Peel, chop, squish. Peel, chop, squish. Peel, chop, squish.

Mass production. I kept the blanched maters coming, and those three kept on filling jars. So many jars.

Time for vinegar- anti-botulism agent. Hooray! No botulism!

One half teaspoon per jar.

Then, while you are making sure the rims of each jar are clean with a hot, moist dish towel, you heat the lids.

One up, one down...keeps them from suctioning to each other. Grandma's pressure cooker holds seven jars at a time, so there are seven lids heating there.

When the lids are soft, Grandma grabs them with the tongs, and pops them on the waiting jars, fast as lightening. (Just because she's zippy, not because there is any weird time constraint or anything.)

Into the pressure cooker.

Aren't they cute in there?

My Grandparents bought this pressure cooker when they got married. A generous uncle had given them one hundred dollars, and they wanted something that they could use and keep forever. Here it is, sixty some odd years later, and the pressure cooker is still going strong. Awesome, no?

More jars soldiering towards the bath.

After the steam bauble pops up, we close the steam vent, and the pressure begins to rise.

Six pounds is the magic number. When it reaches six pounds, extinguish the heat, and wait for it to slowly return to zero. (This particular pressure cooker's gage starts reading at one, so six pounds is really five pounds. Five pounds is what you need.)
First jar out- soo hot!

We set them on a towel on the bake cabinet, so they can cool. As they sit, they randomly start to POP.... POP.. POP. POP. POP. It's a great noise- the sound of the lid seal forming over the jar.
I love canning. It is such a nice way to spend a morning with family. Not to mention how happy I will be making tomato sauces and soups and things this winter.

While we rallied the tomatoes, Babba played a few chords on his concertina.
After our canning was complete, we walked across the street to thew community garden, and picked pink and yellow raspberries. (To die for. Not even kidding.) Sungold tomatoes, and some basil for later.
We also brought home a zucchini tht must have weighed about sixteen pounds. We made tons of zucchini bread, and took the remaining three quarters of the zuke to our friends' dinner party the next day.
I can not wait to have my own garden. Absolutely can not wait.
A fun day was had by all. I am so thankful to have my grandparents to do things like can tomatoes with. The best.