I’ll never be accused of being a Martha Stewart-esque homemaker, but I do like to cook. This summer, I got the canning-freezing-preserving bug and here’s what I ended up with.
The first project was a joint undertaking between me, younger sister, her husband and daughter.
Tomatoes were the order of the day.
We started here:
These tomatoes, plus the other crate we bought because these were too ripe, were to end up canned and as marinara sauce. The sauce part was easy, but the canning part created much angst.
But we prevailed. And this…
And then this:
And, ultimately, this:
The next week, the peaches at the Farmer’s Market caught my eye and they ended up like this:
Have you ever taken a really hot biscuit, added a fat slice of butter to its steamy center and then slathered on homemade preach preserves? Well, if you haven’t, I highly recommend it.
The final project was undertaken by me and husband.
Plus dill….Plus the secret ingredient….
It all adds up to summer in a jar. It’ll taste great come January.