In the Kitchen

My kitchen is filled with lovely summer fruit. In an effort not to make myself sick, I've been canning.  The peaches were canned in light syrup; the apricot and Shiro plums went onto jams. The tomatoes have gone on salads and crusty slices of bruschetta.  Applesauce will be next. There's something very satisfying about loading jars into the root cellar as fall creeps in.