Tuesday, September 4, 2012
Labor Day Weekend: Preserving the Harvest
1950's corn relish
Fire-roasted pepper-tomato sauce
Roasted red pepper spread
We're utterly exhausted. And yet the work was entirely worth it. We have a pantry filled with gorgeous canned goods that will last us well into the spring.
Canning is tiring work. The kitchen is hot. Our feet are sore. But, somehow, it's worth all the effort.
After all, we've spent mere hours storing up foodstuffs that will feed us for days and weeks. It's nourishing food that will sustain us through the autumn, winter, and most of the spring. And best of all, we know exactly where it came from and what's in it.
And don't even talk to me about the amazing bloody marys we'll be making with that tomato juice. Best. Ever. No lies.
Happy end-of-summer everyone!
Happy Eat Local Challenge Milwaukee!
Hope your weekend was lovely and your harvest season is bountiful!
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