A little bit of food preservation

 Yellow romas waiting their turn for the blanching pot.  This year I think we're just going to blanch and freeze a bunch of tomatoes.  Unless the sauce fever hits us when we get some fall tomatoes!  We've made sauce the past three years, and maybe this one will be different.

 Sweet corn for freezing! Again, I'm into freezing.  We had a bunch of ears that hung out long enough for me to get my act together and process them.  I simply husked, trimmed, and steamed the ears, then cut off the kernels.  I put them in double bags with the date, and will be thankful in January when I make chili!

 This is only the first batch of pickled jalapenos.  There will be more!  Matt thought I was crazy because I made them on a Sunday afternoon, after a sleep-deprived weekend of markets.  I really like to use the brine in soups and stews, and throw in a pepper or two as well.  Delicious!