we’ve been busy.
It’s been a busy couple of evenings.
“Can while you can!” the sign at our CSA pick-up said. Taking that advice to heart, we came home on Wednesday with about fifty pounds of heirloom tomatoes, grown just down the road by our wonderful farmers and sold at a bargain. Committed to some homemade holidays this year (never mind our desire to gorge on our own tomato sauce and ketchup come winter), we canned late into the night last night, chopping, measuring, bringing scraps out to the (very spoiled by now) chickens, listening to RadioLab podcasts and relying on guidance from Sherri Brooks Vinton’s Put ‘Em Up (which we think is a fabulous guide to canning by the way). Hard on the back and on our beauty sleep, but worthwhile nonetheless, our jars and freezer are stocked with tomato sauce, next to some little cans of ketchup we couldn’t stop tasting all evening.
Not quite satisfied, I came home this evening determined to try one more recipe in Sherri Brooks Vinton’s book – her spicy peach salsa, which let me tell you is wonderous (and currently cooling on our kitchen table, lids popping as I type).
Canning is not always a joy on a humid, hot, late night, but is oh so satisfying nonetheless. I’m proud of us for setting this goal and meeting it as vegetables come into season in enough quantity to pickle and sauce and jam, despite all of the other tasks around the house that compete for our attention. Each time we take the time to can a bit, I’m reminded that we’re a really good team and are living out those values and visions we’ve set for ourselves as a couple. I can’t help but smile and start peeking around for more recipes.
Which is good, because Saturday is mere hours away – and that bushel of peaches isn’t going to jam itself.