Making the harvest last all year
Last year at this time, I wrote a post about the great salsa adventure. I had spent a full Saturday with three friends turning yummy Ontario tomatoes, onions and peppers into even yummier salsa.
I also canned tomato sauce and tried various jam recipes. There’s so much great produce at this time of year and at least for me, a limit to how much I can safely eat at one point in time!
So for a while I felt almost like I was addicted to this newly found hobby – so much so that I even wrote a column about it in the Guelph Mercury.
This year, I’ve been a little less productive…but do still have a respectable collection of strawberry and raspberry jam to show for my efforts (ignore the mix and match collection of jars!).
I’m still working on the salsa and the sauce as I’ve had a lot of time taken up by other commitments this year.
Canning and preserving is a lot of work but also comes with a lot of benefits. There’s no better way to enjoy the bounty of the Ontario harvest all year long – and, since it’s home made, you know exactly what’s in it and don’t have to try to decipher an ingredient label!