Three quarts of pickled asparagus, one with extra spicy.

We’ve been processing tomatoes, originally uploaded by laurenipsum.

… a little at a time. We don’t have a pot that holds more than four quart-jars anyway so it works out.

We have also slow-roasted and frozen a couple of pounds, and have dried some too.

Pictured: Green Zebra; Ananas Noire; Black Prince; Brandywine; more varieties whose names I don’t know; some basil; an apple.

I picked a gallon of blackberries on Saturday and on Sunday we turned it into … well … it was supposed to be jam. I didn’t put as much sugar as it called for because I tasted it and it was sweet enough partway through the sugar addition process. But then it didn’t turn into jam, it just stayed syrupy. My mom the Jam Queen said, add the rest of the sugar, and bring it back to a boil, and don’t think too hard, just can it. So I was very careful following the rest of the directions, keeping about a million things on my stove right at 180°, and ladling jam into hot jars fresh out of the dishwasher, wiping rims, placing lids and screwing down rings, then gently placing into the (180°) stockpot. Eight half-pint jars went in and then we turned it up to boil for 15 minutes. On being removed, almost all of the lids popped immediately — yay! seals! — and the last few popped a few minutes later. So I was happy with my eight half-pints of blackberry syrup. We can have yogurt, and ice cream, and waffles and pancakes and crepes … but this morning, it looked as though the jars have cooled into jam after all! So that’s exciting. But I am sure it will be delicious regardless of the consistency.

And just now we have put 5 pounds of peaches into jars, and put it on to boil. Five pounds of peaches makes 3 quarts of canned peach halves in light syrup. I hope they turn out. I want peach scones in February.

Now I want to can everything! What else can I make? Stories, advice, recipes?