Week #2: Pepper Jelly

We still have a few items to can from our 2017 harvest.  This weekend involved taking jalapeno, cayenne, and poblano peppers out of the freezer and making red and green pepper jelly.  Altogether we canned 12 red and 21 green pepper jellies in 250ml canning jars.

Sweet n' Spicy!

Both jellies taste great on top of cream cheese on a cracker, mixed into tofu, and on toast with butter!

Our microgreens are coming along rather well.  We will probably eat them this coming weekend.

Watering the microgreens on the shelves in the basement