Food in jars. The strawberry jams were Vibrant jardinière--I think the brine turned hot pink from the purple carrots. Hot dog relish and a jar of cucumber chunks in the leftover brine.

Used local rainbow carrots for the jardinière this year. They're cut into fat coins -- yellow, red, orange. The purple carrots' COLOUR GOES SO DEEP and then centres as yellow or mustard. Was surprised by how deep the purple goes as the ones at big grocer is only millimetres thin.

One of my gigantic mixing bowls filled with prepped veg for the relish. This is the only time I wish I had a food processor. Peppers and cucumbers done by hand. Was too tired to do 1kg of onions by hand last night, so I pureed them in the blender. Curious if I'll taste the difference (will know in a month, after it cures properly).

Spent #FoodDayCanada weekend canning. Yday: jardinière (with leftover brine for cucumber chunks). Today it's relish and garlic dills (not done yet). Local rainbow carrots for the j; the relish ingredients before turning over for the overnight cure. Deets in alt-text.

#EatLocal #FoodSky #Canapalooza