Wednesday, August 28, 2013
tenday trip: canning fruit for the winter
Soon after our plucky heroine arrived in Mud Bay, there was an excursion to a farmstand out on the road to Steamboat Island. These were beautiful morning glory vines growing just alongside...
A delectable assortment of wonderful homegrown organic veggies, and organic fruit from over the mountains. Cases of peaches and nectarines came back to the house, and Cathy and I planned to fill many many canning jars with fruit for the winter to come...
Juicy fragrant peaches, some to be canned for winter fruit, some to be made into crisp or cut and stirred into homemade ice cream, and some just to eat them up yum!
Gorgeous perfect freestone nectarines, freshly washed and ready to be cut up...
... and put on the stove, to be heated up before packing into jars.
The stove at Mud Bay, with all the burners in use! We canned for the better part of two days.
Nectarines get canned skins-on, which gives an incredible vivid color to the contents.
Some (but by no means all) of our canned fruit. I took home just under four cases of mixed nectarines and peaches, including a few jars each of nectarine-ginger jam and peach-almond-rosewater sauce. This adventure also gave me the chance to try out using the Tatler re-useable canning jar lids, and it was great to find that they are not at all difficult, and the process is quite similar to the familiar metal lid routine. I feel very confident to start using the ones I was gifted with last year, and also feel confident in having the strength and stamina to get back to my home preserving activities, which were derailed in 2012 by cancer surgery and treatment.