Monday, September 24, 2012
From the Kitchen
Much like at granny’s house, September is “preserving” month.
As the summer fruits and vegetables hit their peak of ripeness, we buy in bulk and preserve for the next season. So far, we’ve made peach chutney and jam, plum sauce and jam, spicy tomato sauce, chilli sauce and mint jelly.
Today we are peeling and seeding 4 bushels of local red peppers and then barbecuing them – a perfect tasty addition to soup and sandwiches for next year.
The last product to preserve will be cranberries in early October.