Preserving Summer

Here are some snapshots from last weekend’s canning extravaganza!  We canned tomatoes, carrots (including beautiful, purple ones!), zucchini, and onions.

First we washed & chopped our produce, and then pulsed everything together in a food processor.

Then we boiled both our jars & our veggies (separately).

Next, we filled each jar with the veggie mixture and 1/4 t of citric acid (to help with preservation).

At this point the jars were ready to be sealed, so we put them back into the boiling water for about 10 minutes.

We got into a rhythm of cleaning, chopping, processing, boiling, filling, boiling, etc.  Fun company made all of this extra enjoyable. 🙂

After about 7 hours we had 39 jars of colorful veggies!

Thanks to Jessica for teaching us how to can, and to my parents for letting us use their kitchen.  It was a great day, and I can’t wait to open up these jars of summertime in the middle of winter!


3 thoughts on “Preserving Summer

  1. Pingback: Burnt Eggplant | Daily Ingredients

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