I’ve been very busy this weekend. So far, I’ve canned Strawberry Rhubarb Jam, Pickles, and Tomato Sauce. I started off with Pickles on Friday afternoon. We’ve recently moved, and my jars were hidden somewhere in the house where I couldn’t find them. Had to go back to the grocery store after going there in the morning to get some groceries. They had everything you ever needed at the grocery store for canning. Different sized jars, peptin, packets of spices for making salsa and pickles, and every kind of vinegar you could just about imagine. I met a nice old lady there and we ended up talking about making pickles in the vinegar aisle for awhile.

For the pickles, I just used a seasoning packet or pickling packet. Don’t really know the correct word for that is. It called for distilled white vinegar, water, the packet, and jars. Pretty easy, and I still have yet to try them. This Saturday morning before my mom and I went to the craft show I had made Strawberry Rhubarb jam. Wow, that stuff is so good you could eat it by the spoonful. There is still a lot of rhubarb left over and we have plenty of strawberries in our freezer. I might make some extras to give away as Christmas gifts this year. I’m tempted to go back to the grocery store and to just get some ice cream for the jam. mmmmmmm

This afternoon, I was a little bored after my nap and made some tomato sauce. There was a gallon full of cherry tomatoes in our fridge after we had picked them on Wednesday this week. It was kind of a pain in the butt to  boil the cherry tomatoes and peel them all. In the end I ended up with 5 jars full  of sauce and forgot to put salt and lemon juice in one. That helps preserve the sauce so that it lasts longer… After  spending most of my weekend canning veggies and fruit, it was a fun experience. I had never really canned like this before, but for Christmas last year I gave everyone some Strawberry Cranberry jam. Nobody ended up dying from botulism thank god so that means I did something right, right?