Photo: stebulus/Flickr

Welcome full-on to September, folks. Labor Day weekend has come and gone, but our summer fruits and vegetables still linger. Thank goodness!

Now’s your chance to can those tomatoes, instead of chopping and slicing them every which way for a salad (though that is obviously delicious, too). And peaches? How about turning them into a jammy sort of fruit butter. Here’s how.

Here & Now resident chef Kathy Gunst guest appeared on yesterday’s show to guide us through making end-of-the-season roasted tomato sauce and peach butter. Pay-back comes in a few months. You’ll be soooooo happy.

P.S. If you’re adequately inspired, read on: PRK’s Jamie Lutz recently reviewed Can It, Bottle It, Smoke It and Other Kitchen Projects by Karen Solomon.