[Diana in Wisconsin]

Today's 'Adventures in Canning.' I will be attempting to Raw Pack tomatoes. I will add peppers and onions to the mix, and they will be a combination of red and yellow tomatoes, as I have plenty of both left to can. My sister is coming over to 'supervise,' LOL!

I am also making (and freezing) Lemony Kale Pesto and Bacon Tomato Jam and will also be 'canning' some salads that Beau can take with him back up to B'ar Camp. Season opens this upcoming Wednesday.

These salads really are terrific - used to pack them for lunch when I worked. They last a solid week in the fridge with no loss of flavor or crispness. The important thing to remember: Dressing and 'wet' ingredients go on the bottom, then your lettuce, then your shredded cheese or sunflower seeds, croutons, etc. These are terrific for using up all kinds of garden veggies, too. A wide-mouth jar works best. but any glass container with a tight lid (old mayo or pasta jar, etc.) will do. Below are wide mouth Quart sized jars.

[Pete from Shawnee Mission]

Good morning Diana and thank you for the new thread! Good morning to you and all the other dangerous canning “radicals”.

[freemama]

It went from 90’s and humid last Saturday to 60’s and chilly today! I am SO cold. We will not turn the heat on this early, though. The vegetable garden will slow down now. We have not had an incredible harvest this year. I think I need to do a better job fertilizing it next year. It’s easy to spray on some Miracle Grow, but I will be looking for better ways for next year.

We have two large planters on the patio with light green and burgundy coleus and pink, yellow, and orange zinnias. I have been very pleased with that mix this summer! But they are letting really leggy now and it will be time in the next week to switch them over to fall plants. I will be sad to see them go because that means summer is coming to an end.

[metmom]

So when you can peppers and onions along with your tomatoes, do you hot water bath can them or pressure can them?

Both peppers and onions would be low acid. Would the acidity of the tomatoes be enough to compensate?