Food processing -- my to do list for this week

I've concluded that if I don't post something somewhere about the things I need to do in the kitchen this week, they are quite simply NOT going to happen.

So, if you are reading my blog, you get to hear my plans. And maybe make a suggestion or two.

See, as part of my effort to keep things real, I'm going to confess something.  I just threw out a whole bunch of yucky produce.  Because I haven't been keeping on top of things.  That included such amazing things as:

• two heads of leaf lettuce that were nearly unrecognizable
• a very little bit of red cabbage
• two bunches of celery.  I probably could have salvaged a bunch of that, but I decided not to try.  Sometimes it is just better to let it go.
• About a half-dozen chili peppers that I don't even remember getting.
• 1 very mushy kiwi
• 1 beyond "over-ripe" banana
• 2 red bell peppers

I know better.

This week, I'm going to make a huge effort to get some things used up, stored, and out of the refrigerator.  That means I need to can:

• salsa.  This will be limited by the tomatoes I have.  
• I might just try a batch of tomatillo salsa too.
• A batch of hot pickled veggies.
• I'm going to try canning chili peppers (get the feeling I have a LOT of chili peppers around, don't you?)
• Nectarines.

And freeze:

• At least a gallon ziplock of diced/sauteed carrots/celery/onion.  If I keep going until I run out of celery, I'll probably be down to a manageable level of onions and carrots.
• And probably freeze some sweet potatoes too.  I need to look into how to do that.
• Dicing, partially cooking, and freezing potatoes is needed.
• I'm giving serious thought to freezing some melon for future smoothies.

Basically, if I can something and freeze something every day this week, I'll be through my list...

Someone holler at me if I'm not talking about how I've actually accomplished some of this.