After some consideration, I think this summer's #canning has to go like this:
1 Check the stock, clean up the spreadsheet. Tomato sauces are almost to zero, condiments are mostly 1 or 2 years old which is still fine, jams are all over the place.

2 Make a list of needs for a year. As in pizza once a week means 50 jars.

3 Go buy in bulk.

4 Make stuff, tick boxes.

Ah, summer.