Celebrating fall, preserving style

Last weekend Ross and I finally got up the courage to tackle some required canning for the fall/winter. We started with what we knew how to do from last year – salsa. It works really well, lasts forever, and saves us a bundle (both in money and salt content) than the salsa available at the stores. Here’s a little photo-montage of the activities:

We probably have another batch that we should do in order to make it through the winter, but we’ll see if we have time.

While making and canning salsa, I also thought it would be a great idea to make squash ravioli from scratch. Wow, was that a lot of work. It’s now in the freezer, and I’m too scared to eat it.

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3 thoughts on “Celebrating fall, preserving style

  1. o.m.g. Looks like it took forever (I’m thinking back to the day when I got it in my head to make homemade perogies.) What kind of sauce would you make for the ravioli?

  2. Wow Jess, I’m impressed x 2. We stuck with freezing again this year… including a huge batch of tomato sauce. Our freezers are very full! We’ll have to tackle canning one of these years…

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