canning

part of the agricultural intern position that sky and i have taken on is CANNING! our goal has been to grow as much food as possible, and preserve as much as possible for the winter. we kicked off on saturday, bumbling through the tomato canning with kelly's help. should we cook them down? can them whole? add spices? take the skins off? a quick call to Acorn and we had what we needed "just add a bit of apple cider vinegar and you'll be fine!"

On Monday, i made a bunch of pesto with basil culls from the farmer's market via food not bombs, as well as a big pan of zucchini bread. Alexis approved fully, and licked the bowl. Tuesday, sky made another batch of lacto-fermented purple kraut. i've become very addicted to the kraut.

today, we did another round of tomatoes and then got adventurous with roasted peppers--preserved in a balsamic vinegar, olive oil, garlic rosemary concoction. whoa! major yum. its pretty decadent eats around here these days, with all of the luscious tomatoes, zukes just starting, peppers, basil, and beets. not to mention onions, leeks, carrots, cabbage....

next up: canned blackberries and blueberry jam. peaches, pears, grapes...and FIGS! though the figs don't usually make it to the canning stage.