I'm gearing up for the social event of the season tonight: Our Canning Swap. 9 of us are bringing our yummiest, most safely-canned jars over to my place and we'll trade and leave with all kinds of goodies.
I'm offering up Peach Bourbon BBQ Sauce, Caponata (featuring garden-grown eggplant), and Peach Salsa.
Here is the Caponata in progress.
It's been a busy canning season, with a focus on things we can in quantity, like tomatoes.
Last year we canned tomato sauce for the first time, but in a group of friends. This was my first solo effort for sauce in my own kitchen. Of course, the food mill is borrowed from my friend Karen.
After processing, it all went into the roaster, a thrifted Christmas gift from my friend Erin. Even when you work alone, it takes a village to can tomato sauce!
All told, we got 19 pints.
We used the Ball Seasoned Tomato Sauce here, which is my favorite for canning. I'm heading out the the farmers market now for more produce. It's a cold and rainy day, so I'm feeling like beets might be on the agenda!