Monday, September 9, 2019
This year, I canned tomatoes.
Even though the other reason I put it off is the bad layout of our kitchen (to be remedied in the new year, once craft show season and book release are dealt with, and I've recovered from what part of the holidays I choose to participate in).
But I did it anyway. Instead of using my ginormous canning kettle, which can only sit on the extra-large burner next to the fridge (which doesn't like the extra large burner and makes resentful clunking noises), I borrowed a high stockpot from my neighbor and canned in smaller batches on the regular burner.
That meant I could only do 5 jars at a time, but they're done.
I also made candied jalapenos for the first time, using both jalapenos and poblanos from the yard, and a few Spanish padrons which had turned red (and hotter). The syrup on those is cider vinegar, sugar, turmeric, celery seed, mustard seed, cayenne and garlic powder. It smelled delicious.
Today's high only hit 80, so the kitchen wasn't the worst place to be, and I won't remember the heat when I crack a jar of tomatoes in February and the whole kitchen smells like summer.