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Sunday, October 30, 2011

Jam and Jelly

Peach, strawberry, mint, and blueberry.

The peaches are leftover from last year and have been biding their time in the freezer.  In order to use them up, we made a batch of jam.  I think next time we'll blend it more...

Two batches from strawberries we picked this summer.  These have also been waiting use in the freezer, pre-measured and pre-crushed.  It was just TOO HOT this summer to even think about canning.

Three batches of mint jelly that Myle picked and saved.  The mint is the ONLY canning today that didn't gel, and I suspect, in retrospect, that we used too much of the mint liquid.

One batch of blueberries we picked this summer.

It's amazing that we picked/harvested all the fruit included in these beautiful jars.  We filled 37 8-oz. jars and 2 pint jars (we ran out of jelly jars... we didn't realize we would fill so many!  Pint jars aren't recommended for canning jelly or jam, so we'll be popping these in the fridge and consuming them first).  Our goal each year will be to can at least a year's worth of jelly.

One realization we have had is just how much fruit we need to grow to be able to keep up with our kids... dozens of apple trees, gaggles of fruit bushes, hundreds of strawberries... WOAH.  I bought 80 pounds of apples a few weeks ago.  Where did it all go?  I think my kids ate 10 pounds.  Then there were a few pounds of peelings (our kids eat them dried), seeds, etc.  6 pints of apple pie filling.  3 quarts of apple juice.  1 quart of apple leather.  Only 11 quarts of apple sauce, which, when split between two families, is only a few weeks of apple sauce!

So far, the reusable Tattler lids are sealing properly.  Let's see how they work over the next year!

Until next time, remember, this is not paradise.  It's Purgatory Ranch.

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1 comment:

  1. You all are so inspiring! I have an inclination to can, and have all the materials, excepting the jars, but I'm just too scared. Maybe next summer I'll work up the courage! :) Keep up the awesome work!

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