this my canning blåg

i mean stock, i guess

i would like to report for the blåg also that the canned tomatoes taste really good, i've made a few batches of pasta sauce from the crushed but haven't yet cut into the whole. just takes a little while to boil it down to desired thickness. will definitely make more next summer but may boil first, then crush, to see if that's more efficient.

i have purchased another $9 turkey for stock. free range! black friday!

i got a half bushel of peaches. will make peach salsa tomorrow because they are kind of hard right now and recipe calls for under-ripe peaches, then jam later this week. multiple types of peach jam. then will vacuum seal and freeze a few pies' worth. i also got 2 quarts of pickling cucumbers so i need to do pickles first.

peach salsa was quite a project. lots of cutting and my hands are burning bc i touched a habañero but it's very good, also v pretty.

Jealous!

i made 3 pints and 2 half pints of jam. an experiment to see if the bulk pectin from the amish store is any good. tomorrow and wednesday i need to finish my peach projects! i was successful at quickly peeling them tonight, not sure what my problem with the blanching method was before but i dreaded it.

i got 2 boxes of plum tomatoes, may get more next weekend depending on how much i hate this

btw, the bulk pectin at the amish store doesn't work that well. it seems you need to use a lot of it.

ended up getting:

• 5 quarts of "sauce" (crushed tomatoes in grocery store language)
• 8.75 quarts of "crushed tomatoes" (more like whole peeled tomatoes but somewhat broken up)