Do you salsa in your kitchen?
Canning season began for me yesterday with salsa.
17 pints to share...
17 more when the tomatoes are ripe enough.
I purchase all my fresh produce from our local hudderite colony.
These were some busy ladies when I got there.
I can't describe the wonderful smell coming out of their kitchen.
Today I am doing a double batch of our favorite relish.
Would you believe this recipe came from an uncle that made it?
Gotta love a man that cans.
The fresh vegetables need to sit for three hours
before I add the brine and put in jars.
Enough time to wash and sterilize my jars and lids...
and post this blog.
I am a huge multi-tasker and can never figure out
why everyone can't do three things at once?
I peeled too many cucumbers
so I will make a gallon of refrigerator pickles.
Nothing goes to waste in this kitchen!