8 more pints of salsa done. After this evening I am not canning anymore salsa this season. Not after that husband of mine forgot to wash the cutting board and knife after he finished chopping the jalapenos for me. I started to chop the onions for the salsa and then I accidentally rubbed by face and then my eyes. Which was fine until let’s just say when your face is on fire and you cannot open your eyes cause it hurts too much and then the mascara is running into your eyes making it worse and the phone is ringing and you can’t see or breath and you have to pathetically just sit on the front porch and cry your eyes out for like 15 minutes because you are some sort of garden nerd and you think canning your own salsa is a fun and brilliant idea until this happens. Yep, I’m done with the stinkin jalapenos and if that cry baby husband of mine tells me one more time that his arm is burning cause he forgot to wash his hands after chopping the jalapenos, I’m going to sock him.
I cannot believe I actually planted a second batch of these things. I have now begun to freeze the endless supply of beans because I’ve already canned 43 pints. So if you invite me to dinner anytime in the NEXT 12 MONTHS, I am bringing some sort of dish with green beans in it.
GOOD NEWS!!! The blackberry season has begun. This weekend I made 2 cobblers: one for us and one for the new neighbors that just moved in down the street. Last year I ended up freezing 5 gallons of wild blackberries and canned something like 40+ jars of jam which I gave away as gifts. This year I think I’ll only can 1 batch of jam, but I do plan on freezing all the blackberries I can find/pick.