kitchen salsa

 

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!

 

~b