Canning season used to last from June to October for me. I’m a little obsessed with picking local fruit, and the excess went to strawberry jam, squash pickles, apple sauce, and many more. It was common for family to receive four different jars of preserves from me for holidays, and jars often replaced wine for host’s gifts too. Many other things take my attention these days and varieties of fruit go unpicked, which is alright I think. I’ve narrowed down my favorites, which this year include peach/nectarine jam and hot salsa. A few jars will stay in my pantry, and I know many will be given away with love. My lips are tingling from tasting the salsa, and I know it will keep people warm all winter.
Canning Happiness
