Eating our own homegrown produce throughout the year is one of the benefits of having a large garden but in order to do so it must be preserved. As the tomatoes are ripening I am turning whatever we don’t eat fresh into juice. I will then cook it down into tomato sauce as needed. I did 10 quarts of juice this past week and will be doing more tomorrow.
I also discovered that we had way more cucumbers than we could eat before they went bad, so I decided to make a batch of bread and butter pickles. I haven’t made these in a few years so they will be a nice treat.
Do you do any home canning?
What is your favorite kind of pickle?