We're trying to not let any of the garden produce go to waste this year (much to the chicken's disappointment), so we've been canning, drying, pickling and preserving everything possible.
Sweet peppers are ripe so we're pickling and roasting today so we can preserve them for later. Pickled peppers are delicious and super easy to make with this recipe.
The tomatoes are starting to ripen. In the photo, clockwise from top left, it's Carbon, Brandywine and Roma. Lots of saucing and canning is in our future.
This year's "jam session" yielded about 3 gallons of blackberry and raspberry jam. We picked a little more than 20 lbs of fruit and used this foolproof recipe