Canning has begun in earnest. The pantry shelves are bare and Michigan’s bounteous fruit crops are coming in.
Ten jars of strawberry jam, ten jars of currant jelly, seven jars of strawberry lemon marmalade.
And leftover strawberries for dipping in sugar and eating.
Cherries, blueberries, and mulberries will fill out the rest of July, then blackberries, raspberries, peaches, tomatoes, and peppers in August and September, and apples and pears in September and October. I’ll be trying out my new pressure canner as well for things like beans and whole fruit I couldn’t do with a water bath.
Last year I hardly canned at all and was forced to buy store-bought raspberry jam. Ew. I’ve been too spoiled with homemade to ever really enjoy that stuff again.
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