So along with a large harvest comes..."What do I do with all this food?!" We have been giving quite a bit away, eating a lot of it, yet the refrigerator, basket, colander and windowsill were still overflowing. It was time to get the canner out. So for 8 days, I cooked, preserved, jammed, pickled and canned. I made fig jam, 2 different salsas, yellow pear tomato jam, tomato preserves, tomato lemon marmalade, canned 1.5 pints of tomatoes and made pickled okra. And here is the result.
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| One jar of each of the six tomato recipes |
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| All of the tomato jars minus 1.5 pints of salsa. |
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| One jar each of every recipe. |
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| All canned jars minus the 3 pints that had already been given away or eaten. |
When I was done, on Wednesday, (after going through about 12 pounds of sugar!) this is what we had left
...well, not counting the squash and eggplant in the refrigerator. And now the basket is full of tomatoes again. I guess I will get back to making salsa again tomorrow :)
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