Here’s the first canning of the summer for me.
I made relish with onions, peppers and cucumbers.
I’ve also been oven-roasting tomatoes, then freezing them on the cookie sheet. Then I pack them into jars and return them to the freezer. They are great in soups, quiche and pasta in the winter time and it’s a good way to preserve all the sungold cherry tomatoes we’re getting.
See how others are preserving their harvest at The Gardener of Eden.
The relish looks good. I made mine this year. Six jars. I’ve almost finished the first. I keep wondering if I needed to make more. But I think I won’t make things that use it as much in the winter. Hopefully. I’d hate to run out.