Tomatoes, plums, peppers, okra, cucumber, pickles, cherry jam, cookies, and cantaloupe (including cantaloupe slices, one of which we ate at the market). The banana peppers and okra were pickled on Saturday. The large tomatoes and jalapeno became salsa on Sunday (picture coming soon). The Roma tomatoes will be dehydrated on Monday along with some of the figs from the trees out back. Ok, here is my canning question. Why is the vinegar cloudy in the banana peppers (pictured below)? Its the same vinegar that was used in the okra which did not get cloudy. The cloudiness is gone now, but I'd like to know what caused it and if its still safe to use.
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