Our fruit-only CSA has us faced with a bounty of delicious fruit. Rather than watch it fester and end up in the compost, I thought I'd jump on the micro canning bandwagon and give home canning a try.
The first batch: last week's apricot-plum hybrids. I stored half in the fridge, so these were not quite ripe yet. Put them in a boiling bath, peeled, seeded, and halved them.
Sanitized the jars.
The set-up.
Some adult fortification (gin and fizzy cranberry juice).
Processing in medium syrup (2C sugar to 3C water) for 25 minutes.
And viola, 3 jars of beautifully preserved Apriums. I'm gonna store these away for the fall/winter when such delicacies are sparse.
2 comments:
I remember next to nothing of the canning experience even though I helped my mom do it every year - pears, peaches, green beans, etc. It's always seemed so intimidating to give it a whirl on my own. Now I know that was because I didn't have the adult fortification. Phew. I can proceed with the canning. Those looks delicious, by the way. :)
I was just going to suggest canning or jamming! I loved doing those things in PDX!
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