The farmers are most generous and send me home with loads of fresh produce. To get the most out of these healthy treats I have had to beef up my canning skills. I haven't been canning in 20 years. But with the help of friends I have a colorful pantry.
I had two big bins of tomatoes which I turned into jars of stewed, spaghetti sauce, and tomato jam. The jam is more like a dipping sauce for crackers or tortilla chips. It is definitely a specialty item to give as gifts.
I also canned beans at Amy's house. Beans require a pressure cooker which I do not have. The pressure cooker makes things go fast.
While we waited for the beans to seal Amy played me a song on their pump organ. So wonderful and nostalgic.
Here are the beautiful beans.
Then I went to Elizabeth's to make red pepper jelly. Elizabeth has a science degree and it really shows when she cooks. She isn't a bit timid about experimenting with flavors. We made several batches of red pepper jelly using a variety of different vinegars. We used white, white wine, apple cider, and balsamic. The balsamic didn't jell but it makes a fine red pepper reduction.
I had Mikkie try the tomato jam and she was really impressed. She said she could eat a jar by herself in one sitting.
Not all the veggies are in jars. My freezer is full, too.