This fall I decided it would be fun to can some fruit. I was inspired after a Relief Society activity about food preservation. Since the only thing I have ever eaten that was home canned is fruit, I decided to start from there. ( I have not yet gotten used to the idea of canned meat.) I went to the farmers market and got 8 quarts of peaches and pears. And I bought a lot of jars (but not enough--requiring a mid-canning run to get more).
Staci, the expert food preservationist, was kind enough to come over to my house to teach me and help me with the process. Fortunately it was a relatively cool day because the kitchen got pretty toasty. We washed, peeled, cored, and sliced fruit, made syrup, filled jars, and finally into they water bath they went. Out they came steaming hot to sit of the counter while we could hear the pop pop of the lids sealing. Every single can ended up sealing.
It was a lot of work but they sure look pretty. In fact I don't really want to open a jar and see how they turned out. (We did open a jar of pears and they were tasty.) We ended up with 18 1/2 pints each of peaches and pears in light syrup.
The jars are still sitting in neat little rows on the kitchen table while I try to figure out the best place to store them. Thanks Staci, I wouldn't and couldn't have done it without you. I may not be ready to try meat yet but I am definitely up for trying something else.



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