Grab that pepper...

... or better yet, nine or ten pounds of them, directly off the back deck.

Place them on the counter to admire the fantastic colour,

and add a few pounds of tomatoes and whatever other vegetables are plentiful.  Seed and core the peppers,

and then give yourself a break by chopping everything in the food processor.

Cook it thoroughly, puree again in the food processor, add some spices and heat it again in order to can.

There's just nothing better than seeing a row of pepper soup quarts ready for the pantry and a cold winter day (unless it's tomato soup, or fruit puree or BBQ sauce, or pepper spread....well, I guess it's all marvellous).

It's so great to have a gardening fool in the family, isn't it John?!

Hot peppers!

Another of my favourite autumn canning sessions starts with a food processor full of sweet peppers (and the odd hot one!).

Chop, add some sugar, cider vinegar and pectin, and heat until the colour sings.

 Process in a boiling water bath, and you'll be snacking on hot pepper jelly throughout the winter.  It's incredibly good on a cracker over a softened Brie, served with a glass of chilled white wine, especially if it's snowing outside.

Roarange Hot Pepper Jelly

Sorry, did I say the 'S' word - I'm taking that back, because it's still sunny and warm outside, and I'm loving all the fall colour.

The bathroom reno chaos is nearing an end and it's a darn good thing, because I've got a private painted paper session booked for four budding paper artists tomorrow morning...fix, dust, clean, dust, organize, dust, stack, dust....you get the idea!

If you're looking for private lessons or a special play time for visiting friends, send me an email (windinn@shaw.ca) - I'd  love to set you up with some time in my studio.