Adventures in Canning 2013
I caught the canning bug last year. Pretty bad, actually. I did peaches and pears and pickles and applesauces. I also made some canning mistakes like not getting the seal on those pears and letting them explode in my cabinets. (Ya, that was gross.)
This year, I have it again. And, I’m going to try to do better on my hot jars, hot lids, hot bath, hot everything procedures. Let’s start with two flats of fruit from Kelley’s Canyon Ranch. Mmmm. Good stuff.
I have a super cute “helper.” He made Lego vehicles in the kitchen and I tried to keep him away from the hot stove.
I also have super cute blue jars. I mean, really?? They are just pretty. I put the pears in them because I thought it was a better color compliment.
The peaches were a bigger hassle than the pears. Pears were just peel and seal with some syrup.
The peaches require blanching to peel, which also includes pretty much burning your hands over and over and over again.
They came out kinda pretty, too, though. Don’tcha think?
I should probably include a recipe of some instructions but … I’m feeling a little lazy. If you have questions, please let me know in the comments. Otherwise, I did a very light simple syrup with lemon in both the peaches and the pears and I boiled everything for much longer than I did last year. There’s science for you. Boil everything. The jars, the lids, the food after you put in the jars. Hours and hours of boiling water.
I heard lots of lids popping as they cooled on the counter, so that’s positive reinforcement. I have also chosen to store them in the fruit boxes on the floor in the laundry room until I’m sure they aren’t going to just explode in the pantry. (Lesson hopefully learned.)