So far we’ve enjoyed BLT’s, bruschetta, salsa, tomato and ham sandwiches, raw tomatoes in every form and even the little yellow pear shaped tomatoes I tucked into the flower bed are ready to be enjoyed.
This year I made spaghetti sauce for the first time. I added garlic, onions, poblano peppers, green peppers, tomato paste, basil and other spices. I did it in the crock pot so the aroma wafted through the whole house for a few days. The plus side is, it uses a LOT of tomatoes up. The extra juice will be used in soup stock or possibly Bloody Marys!
Each year when I start the canning season I pull out the supplies, canner, jars, lids etc.; but my most treasured part is the jar lifter that was my grandmothers. Its old wooden handle has extracted thousands of canning jars from hot water baths. I was lucky enough to go with my mother when they were clearing out her kitchen and no one else wanted the lifter so it came home with me.
My Grandma O’Connell always had a huge garden and I can still see her pulling her little red wagon full of produce to the house, waiting to be preserved or used immediately. So each time I get to use the can lifter, I feel her presence and hope she guides me through a successful season.
I took this photo of my latest batch of lovely canned tomatoes; look at how awesomely red they are and the specs of poblano really make the jars look tasty. That is the can lifter in front and a funky wooden chicken guarding the jars! I can’t wait until the snow flies and we have a nice pot of chili bubbling away, made with the hubby’s venison and my canned tomatoes, sending a spicy aroma through our little log house. Life is gonna be good.