real canning

This year, I finally tackled real water bath canning. I had never had enough fruit to merit learning how to properly bottle it, but this year, I joined a home canning email group that orders bulk fruit from local growers. It was very fun (and addicting) to order boxes of fruit, pick them up at farms, and then figure out what to do with it all!

This year, I ordered:

2 flats of blueberries (ate fresh, froze 2 bags, made blueberry jam and syrup)

2 boxes of Rosa and New Haven peaches, 50 lbs (ate fresh, froze 2 bags, canned 6 quarts)

2 boxes of Red Gold nectarines (ate fresh)

1 flat of raspberries (ate within 2 days)

1 box Red Bartlett pears (ate fresh, canned 7 quarts)

2 boxes Ginger Gold apples (ate fresh, dried 5 bags, canned 3 quarts applesauce)

1 box Roma tomatoes (ate fresh, canned 7 quarts)

It has been a productive summer. I am very proud of myself; this is satisfying - and tasty - work.