Another busy day done and ready for a relaxing afternoon. I started the morning picking beans while Norman took his walk. I noticed yesterday that the top row of beans needed to be picked but could not because of the rain. This morning it was clear and dry so as soon as I could see I got beans. There were quite a few in the other three rows fully mature also so got my basket full before breakfast. After breakfast Norman and I set to cleaning and cutting the beans and then canned them. We got 6 quarts and one pint of beans. While those were cooking Norman timed them and cleaned up the kitchen, and I went to the grapes and cut those. We had left the green ones there to get ripe and I noticed today they were ripe and needed to be picked. I usually like more green ones than I got but the jelly came out good anyways. While the beans cooled enough to open the pressure canner we both worked on cleaning up the grapes and then we cooked them and Norman got out the press and squeezed them. We got almost a quart and a half of juice. Then I had to get dinner so Norman again cleaned up the kitchen down stairs while I went up to the upper kitchen and got dinner. After dinner and a short nap, we went back down stairs and made the juice into jelly. We got 5 jelly jars full of very pretty grape jelly. That is the last of the grapes and I have just one case left of the jelly jars and will use that for the apple jelly when the apples are ready. We are still eating off the gardens – we have beans, of course, Swiss Chard, butter nut squash, leeks, peppers, cucumbers,and green tomatoes and of course potatoes without going into the canned or frozen things. The parsnips are almost ready. We will still have canning of beans to do, several load of those over the next couple weeks and another big batch of green tomato relish and a few can of pickles and one more load of tomatoes which we plan to get on Tuesday of this coming week. We will go to Dunlap and get four 25 pound boxes and can them on Wed. and Thursday and then it will be back to he beans. The canning job is winding down. If we don’t have enough jars to can all the beans we will use the crock to pickle the ones that are left. Tomorrow we turn the corned beefed, can’t wait to look at it. It will be another week or two before we can try it. I want an old fashioned New England boiled dinner of corned beef and cabbage and a meal of ruben sandwiches. Hope it comes out good!! Have a good day.