Canning!It's harvest-time here in Ohio, so we're eating what we can, and what we can't, we can! Mostly we've been putting up tomatoes--whole for soups and also in ketchup and spaghetti sauce as well as "sundried" (or dehydrated) for pizzas--but we also did some applesauce and apple butter. Today, I taught Bard how to can tomatoes and she did a batch on her own. When the jar lids emitted that pleasing "POP!" I patted her back. She'd done good!
She also made fennel-lavender tea which was an absolutely gorgeous shade of purple. She added lemon to a glass of it, and it turned lemonade-pink! We determined that fennel is a natural PH indicator. What fun!
I've been putting things in the freezer, too. The excess basil has gone there, as well as batches of raspberries, blueberries, salsa, jalapenos and green peppers and peaches.
I hope to get some corn in the freezer soon and maybe some more stuff--onions and pizza sauce, maybe. Pears would be nice, too.
Are you canning this year?
