This year's canning event was the biggest yet! Meaning, one more friend joined our party of two. Zing! We had a full day of peeling fruits and vegetables, packing into sterilized jars, making syrups and pickling liquids, boiling jars and listening to lids pop.To avoid the scramble to find the right ingredients and quantities the morning of, I pre-ordered the produce from the Withrow Farmers Market a week in advance. Haystrom Farms from Picton, The Fresh Veggies Farm from Brampton, and Weber's Meats from Paisley were the Ontario producers that supplied the eggs and vegetables I needed to get my pickle on.
In total, we made
over 40 jars of preserved peaches, beans, eggs, beets, cucumbers, tomatoes and pears. The jars now stand in a line above my kitchen cupboards, soldiers of food preservation ingenuity.
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