Yesterday I harvested the first tomatoes from our 2014 garden along with jalapenos, cilantro, and sweet orange, red and green bell peppers. Since we also harvested our garlic just a few weeks ago, everything was ready to make a small batch of salsa.
Four pints were canned and one was kept to use right away. The 14 jars we put up last year were not quite enough to last us through the year, so I'm going to try and put up 21 pints this year.
The best part, of course, is enjoying this fresh, delicious, and chemical/pesticide free salsa. However, I must confess that knowing no jars will have to be recycled after their use is also quite satisfying.