Yesterday was a marathon food preserving day.
- 24 8 oz jars of whole raspberries
- 16 jars of raspberry jam
- 16 jars of peach jam
- 28 pints of canned peaches
- 8 bags of frozen beans
Some of the jobs are quick – like the berries, just put whole berries in jar, fill with light syrup (sugar and water) and put in boiling water canner for 10 minutes.
Other jobs are more lengthy – like the peaches, blanch the peaches and slip off the skins, cut to remove pit, add some light syrup and bring to boil, then pack in jars and put in boiling water canner for 25 minutes.
The kids love the peaches and I love the berries on cereal and in yogurt for breakfast. It’s great in the winter when the fresh fruit supply dwindles, to be able to reach for a jar of fruit to add to any meal.