High Temperature: 96F Low Temperature: 75F Sunrise: 6:42 am Sunset: 8:20 pm Humidity: 51% Wind: s 12 mph Chance of Rain: 10%
Last night, just before I got into bed, my husband came in from the garden with a bucketful of beautiful tomatoes. (Hmmm...wheels in head began to turn.) Since I already had the water bath canner filled and ready to go for the bourbon peaches I would be canning in the morning, I decided to extend the project and can the tomatoes as well. Until a few weeks ago I had it in my head that tomatoes had to be prepared using a pressure canner - an appliance that is as scarce as hen's teeth these days. I can't find the size/type I want anywhere. But, online I found several recipes using the water bath method to can tomatoes that will get me through until I can get my hands on a pressure canner.
So my morning was all about "putting up." I slow-roasted the tomatoes while I prepped and canned the peaches. Unfortunately, I suspect I may need to re-process one or two jars of the peaches as I could smell and see some bourbon in the bath water. I'll make a judgment call in the morning after checking the seals. The four pounds of tomatoes yielded only two pints! Perhaps not worth the time and effort, but processing them gave me more experience and also assured that we wouldn't waste any to spoilage.
Bird report: I no longer hear the sweet song of the Painted Bunting. It's just one of the first signs of a new season on its way. The night jar moved on some time ago. Soon the Scissortail Flycatcher will be off to its winter home. The loyal bluebirds, finches, and Pileated Woodpeckers will keep us company during the quiet and colorless days.