This year, John and I have really been trying to primarily eat local produce. We planted our own garden this spring. It has been full of beans, cucumbers, strawberries, peppers, tomatoes and now the pumpkins and squash are really starting to take over. We also participated again in our CSA with Britt Farms and just adore the amazing box of veggies we get from Jennifer and Vernon every week. So, last weekend when my friends and I were drowning a little in the bounty of August meaning a ton of tomatoes and cucumbers, we decided to do a little canning. I’ve canned before with my grandparents, who were avid gardners/canners, but this was my first time with people my own age and in my own kitchen. It was a really messy but fun and productive day (I highly recommend doing it with friends). So, I thought I’d share our little canning adventure, it may not be as exciting for you all, but I am very proud of what a little fresh produce, some boiling water, a crazy kitchen and friends can accomplish! So, we started with this…
after some peeling and dicing it was slowly becoming canned tomatoes…
Lori, getting air bubbles out of the jars…
Kristin, placing our first round of cans in the canner…
and after a few hours of hard work and girl talk, it became this…
15 quarts of whole and diced tomatoes and 8 pints of homemade sweet pickled relish!
Check back later this week for some pictures of Kate and Marcus’s gorgeous outdoor wedding at Chinqua Penn Plantation!
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