Yes, I've been at it again this week. I can't help it. Although I've only been canning and preserving for three seasons, it is in my blood to stay. And I love it. I'm always pouring over my canning/preserving/jam making books looking for something new, different and exciting to do with the bounty of produce Michigan produces every summer. Here's a peak at what I did this week:
I made some pretty interesting preserves/jams this week, such as Tomato and Caramelized Onion Conserve; Blueberry Mojito Jam, Roasted Pepper Relish; Zucchini and Pepper Jam with Spices; Blueberry Conserve with Pecans; Mexican Pickled Pintos, Corn and Peppers; and 13 additional pints of various types of tomato sauce. I counted 44 jars of goodies to add to my pantry.
I also spent a wonderful afternoon with these lovely ladies (my husband's great nieces) making homemade ricotta ravioli.
As you can see, it was another productive and very fun week in my Michigan kitchen.
Next week... it's Peaches!
What fun! Not to mention fabulous!
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