Thursday, June 7, 2012

Canned Apriums!

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.


Christie said...

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. :)

Dr. Powell said...

I was just going to suggest canning or jamming! I loved doing those things in PDX!