Thursday, August 6, 2009


The last of the peaches were used tonight to make 4 half-pint jars of Peach Mint Salsa, from The Complete Book of Small Batch Preserving. I doubled the recipe to finish up all the peaches. Plus I got to use a green pepper, jalapeno, and honey from the farm share and mint from my garden. It smells more minty and citrusy than peachy in the kitchen tonight. Oh, and I have no idea how this is going to taste - I didn't try it before I canned it. Once I finish I can put the canner away until the next crazy purchase and work on freeing up some room in the pantry in the meantime.

For the camping trip tomorrow (for which I still need to buy bait), I will be bringing some chili, pickles, 3 bean salad, jam, and some of this salsa. Obviously we're not backpack-camping. But this way, I don't have to keep as much in the cooler. Which doesn't fit in the car unless I put it on its side. Oops.

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