I'm finding I don't have the stamina to do marathon cooking and canning, anymore. So, I cooked a large batch of spaghetti sauce (with tomatoes from the garden) on Sunday afternoon. Refrigerated it, then used some for family night dinner on Monday (served 9), and canned the rest this morning ( 6 quarts and 1 pint). We should have more ripe tomatoes tomorrow, so plan to make another large batch of spaghetti sauce tomorrow afternoon, refrigerate it, then can it on Friday. While babysitting the canner, I play on the IPad, make lists,etc. I really need to start getting organized for canning for winter and also for Christmas gifts.