Wow.

Top shelf, left to right: salsa; jams and jellies galore.

Lower shelf, left to right: applesauces (in at least three variations); juice concentrates; pickles, dill and sweet.

Expanding to a second set of shelves

Bottom shelf: canning pots and a pretty blue aluminum stock pot.

Middle shelf: tomatoes; more tomatoes; enchilada sauce; tiny jars of jellies and jams, perfect for gift giving.

Top shelf: apple preserves (a.k.a. pie filling), more applesauce, and pear sauce.

Highest shelf: old laptop computers. This will eventually (hopefully) get cleared off and ready for more canned goods. Next year. Maybe.

This used to house small containers.

Now it’s tomato sauce, tomato sauce, and more tomato sauce.

But where did I put the awkward and odd shaped small containers?

In my older, worn canner and a spare I picked up at a thrift store.

There you have it, folks. Storage, Daisy style. One problem: I don’t have room for the empty jars. Not that many jars are empty at the moment.