There's something so wonderful about the summer and the bringing forth of fresh fruits and veggies. Especially when you have helped grow them or at the very least know where they came from. This summer I am apprenticing on the University of Kentucky's horticulture farm, specifically to work with the organic area that offers a Community Supported Agriculture (CSA) to students and employees. Though there are days when this experience is tiresome and the hundred degree weather makes me want to hide in the walk-in cooler, the knowledge that I am gaining and the organic produce that I am bringing home keep a smile on my face.
Growing up, my family always had a garden in the summer and it was a kid's worst nightmare when the time came for green bean harvesting and canning. Now that I am older and farther away from my family than I would like, canning is one of the many skills that I regret not learning from my mother. Fortunately for me, she is just a phone call away when I need to pick her brain.
This is the first summer that I have canned anything by myself beyond the pickles I made last summer. It's a daunted, but intriguing task that I so want to master and with plenty of vegetables in excess around the farm I have helped myself and jumped in feet first. Last week I made salsa and if my husband isn't just trying to earn brownie points, than it is pretty darn good. This week I am trying tomato sauce and I must say it is also quite tasty. I just didn't realize how many tomatoes it really takes to make just a few jars worth.
Without writing anymore, I will leave you with the note that so far my recipes are all adaptions from Ball Canning's website: freshpreserving.com. Check it out and enjoy!
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| Chopping up the veggies |
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| Cooking down the sauce |
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