Thursday, July 12, 2012

Food storage

Last night I managed through 11.5 pints of strawberry rhubarb jam. It was 85F in house but the berries and rhubarb were all ready so it had to be done. That makes 26 pints of jam for awhile. Now I am on to planning for those cute little tomatoes that should be quite large soon enough. The bush beans are flowering well and the corn is still upright. The zucchini has a few blossoms on so hopefully salsa and Spaghetti sauce will be projects later this summer.

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