Growing up spending time on my grandparent's farm meant eating what was in season and preserving the rest. That's still how I think about food. When the garden is producing we’re preserving jams, jellies, pickles, salsa and whatever else comes in faster than we can eat it fresh.

Everything in the jar started in the ground, most of it on Keserauskis Farms and locally sourced. Made in small batches, the old way.

More photos will be added … I don’t always remember to take pictures after 4-6 hours of canning!