My "punishment" for reading HP7 last weekend, rather than canning in the cool weather, is canning in 96 F (heat index 103). The tomatillos just keep coming, and the salsa needs to be in jars on a shelf rather than taking up precious fridge/freezer space. So that's what going on around here.
Doesn't this look lovely and cool, though?
Our own tomatillos; Verrill Farm onions, garlic, jalapenos, cilantro. Citric acid and salt from far away.
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