Salsa and hiding behind in the quart
jars is roasted roma tomatos
I've become addicted to canning. It's just so fun that I can't stop myself. Last Friday, I made sweet pickle spears, roasted roma tomatos and garlic, and salsa. Saturday morning I made pickled cherry tomatos with garlic and rosemary. And Sunday afternoon, Michele and I made barbecue sauce. I just love the whole process from planting to harvesting to preparing to cooking to canning to enjoying the fruits of my labor! This weekend I have a craft show to visit (not vending just supporting friends), our church picnic, another church event tomorrow, and I'd like to wedge some canning in there tomorrow afternoon. I don't even know what I want to can, but it will probably be variety #4/5 of pickles (I've already made bread and butter, garlic dill, sweet pickle spears, and relish (though I don't know if that counts as a pickle variety, hence the 4/5)). I plan to do either kosher dill or a zesty sweet - I'm really leaning towards a zesty sweet this week and a potential kosher dill next week if I can harvest more pickling cukes. Like I said, it's an addiction!