Today, I canned 21 quarts of tomatoes and 2 quarts of Bloody Mary mix with the left over tomato juice. I still have another 25 lbs of tomatoes to work up. I am thinking they will become spaghetti sauce. Canning food is a family tradition. I do it, my sister does it, my Mom does it, my aunt does it, my grandmothers did it, my great-grandmothers did it and probably even my great-great-grandmothers did it.
Mom’s red ribbon green beans at the county fair. She was so hoping for a blue. “Next year,” she said.
My sister got a Blue Ribbon at the county fair for her relish… And her cross stitch with the frame that I thrifted a couple of years ago from the Salvation Army.
Dad’s blue ribbon zucchini
Here’s a photo of the pears & zucchini bread they also preserved but didn’t enter in the fair.
On my list of things I would like to do… Canned peaches, peach preserves, apple butter, apple pie in a jar, sauerkraut, strawberry jam, pears in light syrup, green beans & corn.
What do you preserve?
Exploring Tangents 
