Ready to get my can on

I didn't realize that my last blog was in the middle of August...wow...Where has the summer gone. we're now at the tail end of the summer and it's canning season. That's right and I'm so excited to get my can on. ha ha ha...

I learned how to freeze corn over the Labor day weekend and the recipe that we used was amazing. It had butter in it and we roasted it in the oven before we froze it. Can I just say yum...
Now you may be asking why we chose to do corn first. It simple really here at the Botanical Center where I work they planted a ton of corn I mean a ton. They did it for the food pantry garden that they've been doing for the last two years. Here's the kicker They got everything harvested that they needed so the employees here got to reap the benefits of all the extra corn.
It was great. I invited my family down and we picked 5 huge luges of corn. My wrist hurt after cutting nearly half of it off the cob. When we were all done though I was so proud. I learned a new skill and it wasn't too bad.

Our tomatoes aren't quit to the point of where we have enough to start our salsa, but I'm looking forward to that day in the very near future. I have another plan to improve the salsa again and hopefully make it easier to make. Don't get me wrong I love our salsa especially straight out of the pot, but hopefully for lack of being able to readily find one particular ingredient(large cans of tomato paste) which I think can be substituted with something else(large cans of tomato sauce) and I think it might even change the flavor just enough to get us close as we'll ever get to Mel's salsa. Mel was the owner of an American Mexican restaurant that my family loved. Sadly as many other classics it was sold and now no longer exists. Tear...

That's why this is salsa thing is a passion of my family. We've been working for years to improve our salsa recipe to get it to where it is today. I plan on continuing the tradition and I won't stop until it's perfect.

love ya,
Britt