I spent Saturday in the kitchen, canning. Working in the kitchen has always soothed my soul and my soul was definitely in need. I already had a batch of fermented hot sauce sitting on the counter waiting to be pureed and bottled.
The color was much more orange this time, I had more orange and yellow peppers in this batch. Not as pretty as my first batch, but goodness, does it taste good. I texted a picture to a friend who is travelling and let them know that hot sauce awaits him upon his return!
On Friday I picked up a flat of local strawberries from the farm stand. Saturday morning, I made three batches of strawberry jam. It went rather quickly, so after the third batch, I went back, grabbed another flat and four pounds of apricots.
There used to be a local farm that grew apricots and I absolutely LOVE apricot jam, but they have since closed. It is surprising how difficult it is to find local apricots. The ones I got on Saturday are from Lancaster County (about 2 hours away) so they were localish. Anyway, I made another batch of plain strawberry jam, one of strawberry lemon jam and then the apricot.
As far as I am concerned, this isn’t a bad way to spend a Saturday! I pureed the rest of the strawberries and froze them so I can make a batch or two of mixed berry jam once raspberries and blueberries are in season. In about two weeks, we should be seeing sour cherries, raspberries, and blueberries in our area. I can’t wait!