I think I hinted at having lots of lovely red bell peppers to use in canning. As chance would have it, I used the Roasted Red Bell Pepper Spread from the Ball's Complete Book of Home Preserving. Fantastic book with loads of great recipes. Not sure how I feel about this particular one, because it requires red wine vinegar, a full 1.5 cups of it. Highly vinegary recipes are not my favorite, so we'll see how I like it. I hope it turns into a spread rather than a sauce. ;)
Given my dislike for some of the pickled stuff, I think I will just try to freeze the red peppers I have left & eat as much as I can in the meantime.
Made Smitten Kitchen's Blueberry Crumb Bars. They've been a hit so far, so I hope the Master Gardeners Group I made them for likes them too.
Onward to the next reading project....