Thursday, September 22, 2011
Canning Jams, Sauces, and Salsas
Recently, I was "up north"-as it is commonly referred to by Michiganders-at my cottage in Wolverine, MI. I enjoyed the end of summer by biking along Lake Michigan, visiting Tahquamenon Falls in the Upper Peninsula, then seeing Lake Superior, and doing lots of canning with my mom and family friends. We made marinara sauce, different kinds of salsas, pickles, dilly beans, and peach and blackberry jam (from blackberries on our property). I decided to sketch a still life of our accomplishments.