Since we had a few rainy days this week I decided to make the most of it and started a big canning/preserving session. All in all it took two days and now I am exhausted. Here are my lovely tomatoes which are coming in plentiful right now but I think the blight will put an sure end to that very soon. Sob. I make some sort of "lazy passata" out of them: chop tomatoes roughly, bring to a boil, puree and fill hot into jars. I´m not sure whether this is actually food safe (EDIT: You are probably on the safer side if you add citric acid and use a pressure canner!), but we ate this concoction all last winter and nobody died. It is great on homemade pizza and even better in this heavenly tomato sauce with onion and butter.
The carrots this year are out of this world. So tasty and pretty. If you are interested this variety is called "Robila". I´ll definitely grow them again next year. I turned this lot into a huge pot of carrot soup and then made another pot of zucchini soup (not pictured, but so many zucchinis, ah!). Both soups went into the freezer for cold winter days. Also, chard. Chard chard chard. I blanched some of it to go into the freezer as well.
As for the preserves, I made: Mirabelle compote and jam, blackberry jam and plum butter. By the way my recipe for plum butter is very simple - mix 3 kg destoned plums with 500 g sugar and let sit over night. On the next day put in the oven at 180 degrees and let it simmer for 3-5 hours until it has the desired consistency. You can add spices like cinamon or cloves but I like it better pure.
I also made two huge loaves of bread (not with ingredients from our garden obviosuly, but I was in the kitchen anyway) and a sheet of plum cake - all of it went into the freezer. Did I forget something? Probably. I am exhausted.
Next up: Pears, apples and even more plums. Hooray!