I had the house blessed today and sent my priest home with salsa, cherry vanilla pancake topping, fig port jam and some peach pie filling. He does most of the cooking at his house since his wife works later.
Still working on the canning I did summer before last. I went wild that year since we had lots of produce available at decent prices. I know this area well enough, to know it wouldn't last and it didn't! :sad3: Produce was sky-high last summer and VERY little of it.
Glazed a turkey meatloaf with some spiced cherry, red onion, balsamic jam the other night and DH went wild for it!
Trying to make a dent in my canned fruit. One problem with having the pantry in the basement is "out of sight, out of mind". I don't want peach/apricot/pear/tomato season to roll around again and still have a ton of past years' stuff left!