We really discovered canning this year. It started with an overflow of strawberries (see June post). That led to strawberry jam. Then I found a recipe for strawberry-lemonade concentrate. While looking in the jam section of the cookbook I saw a cool recipe for kiwi preserves that I wanted to try. And tomatoes were really on sale, so James suggested salsa. We're not making very big batches - only 3 or 4 jars of each - so it's more manageable this way. Unless it cools off a little bit, it's going to be miserable in my kitchen when my garden finally ripens.
1 comment:
I would like a jar of salsa, or the recipe :)
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