I do pints because I am cooking for one person. Both pints and quarts process for 20 minutes. Make sure to use a medium or light syrup because the sugar is the preservative for these. I make little mini pies so I don't have a ton of leftover pie(and so I don't have to eat a whole pie in 3-4 days!). I found some 6 inch pie plates on amazon a couple years ago.
I love apples mid winter and the ones that have been in storage are bland/mealy to me. So I like to get a good cooking apple and can them for use until spring fruits start. Today was a peck of Haralson apples that I peeled and sliced(gotta love old fashioned kitchen gadgets for this!) on the peeler/corer/slicer. Packed into jars with a medium syrup then water bath canned for 20 minutes. Shelf stable and will easily store for a couple years but they never last that long...
Breakfast egg pie, not an entry, made this 3 months ago! Bacon,Bisquick, eggs, bit of milk(want a thick pancake batter consistency), lots of cheddar, onion fried in the bacon fat. Bake at 350 until a knife comes out clean or just coated with cheese
First winter squash is cooking! Acorn squash baked then filled with brown sugar and butter then finish baking it off. Some baked chicken too tonight. Chicken is form a friend I traded a bunch of herbs.
Here is a nice small footprint smoker that will do extended runs for things like brisket and butt http://pitbarrelcooker.com/ I would prefer one made from a 55 gallon barrel but for limited space that is the ticket.