... pop! It's become my favorite sound this summer. The sound of jars sealing on the kitchen counter.
The bounty of our fruit CSA this summer has just overwhelmed us. We've eaten peaches, nectarines and plums daily for weeks, but from the middle of July until now we have just not been able to keep up. It broke my heart to throw away fruit that was over-ripe to make room for each week's new batch. So, in August I learned to can.
I'm a mini-canner. I only make two or three jars (half-pints, at that!) at the time; my largest batch just six jars. But it feels so good to "put something away" for the winter. [I hear my grandmother saying, "waste not, want not" in my ear.] Mind you, I am not sure I will actually let anyone eat any of it.
So far we have peach, plum, Damson plum, fig and nectarine jams, plus Ginger Plum and Balsamic Plum jams, tomato jam, a sweet red pepper jam, and apple butter. Am planning on pear butter next and then I will have run out of space in my cabinet. Will have to give some away before I can make more!
|Nectarines mixed with sugar (and Splenda). Let it sit for 15 minutes and then cook it down.|
|Tomatoes starting to cook down. The tomato jam is wonderful - tomatoes, cinnamon, red pepper, sugar - and hits most of the bases, taste-wise. It's our favorite find.|
|Damson plums cooking down. Altho they took a lot of sugar, they are just wonderful. It was my grandmother's favorite jam, but I had only had the commercial variety until now.|
|Apple butter after a night in the slow cooker. Making butters this way is so easy!|