The basil I'd picked yesterday was taken out of the fridge, cleaned, stripped of its leaves and pureed with olive oil in the food processor, then spooned into an ice cube tray and frozen.
The strawberries had to be picked, so I got that done while the last picking was thawing for today's batch of jam. I found a couple more zucchini on my monster plant. I picked them and put them in the refrigerator to deal with tomorrow.
The necessary additional strawberries were cleaned and added to the jam stash, the others were cleaned and chilled for strawberry shortcake. The shortcake biscuits baked while I was making the jam.
I ended the day with 11-1/2 pints of salsa, 2 pints of tomato juice, 4-1/2 pints of strawberry jam, 1-1/2 quarts of refrigerator dills, just over 1-1/2 pounds of baby french beans, and fourteen cubes of basil frozen with olive oil.