— 4 pints and one 10-oz jar corn-tomato salsa
— 5 half-pint jars watermelon jelly (I hope…otherwise it’s watermelon…um…flavoring syrup?) Edit: Yeah, the little leftover bit that I stuck in the fridge doesn’t seem to be setting. But I bet one of those half-pint jars would nicely flavor a pitcher of seltzer for homemade soda :-) I wonder what’s up with my pectin problems? It’s supposed to last more or less indefinitely and I think I put it in at the right time this batch.
— Some experimental slices of watermelon in the dehydrator. Yes, you can evidently dry watermelon. It concentrates the sugars and gets intensely sweet. This concept amuses me.
Note to self: do not clean the kitchen floor in the middle of canning season. I mean, get the macroscopic gunk and spills off it, but wait to actually scrub until you’re not planning to coat it in corn and watermelon juice the next day.
(And yes, I have the day off again. I work on Saturday and Sunday this week. And Labor Day. I am not exactly thrilled with this plan, but I enjoy food and rent.)