I'm sitting here waiting for the pressure canner to cool down to 0 psig.
Has five pints of green beans in it and two pints of water to help with
the mass.

Once that is done I have three pints and a twelve-ounce jar of butter
beans to pressure can. Those will take 40 minutes at 11 psig to be done
versus the 20 minutes at 11 psig for the green beans. We've already
pulled the butter bean plants as they have done their duty. The green
beans are still making so they will be there until heat gets to high for
them.

Bringing in lots of sweet chiles nowadays too, have about fifteen or
twenty waiting to be chopped and frozen. About half are sweet banana
chiles the rest are bells. Tomatoes are starting to ripen so I bought a
forty-ounce package of Wright's smoked bacon yesterday, coming onto BLT
season for us.

We got 3.25 inches of rain Friday and Saturday morning, already soaked
into the ground. No more drought for us, at least this year.

George