From left to right:
Blueberry Pie Filling (partially blocked by pears), pears (Bartlett), strawberry pie filling (blocked by strawberry preserves), orange segments in elder flower syrup, strawberry preserves, spiced peaches, spiced plum sauce.
Going to make another batch of unspiced peaches (ideally 20 half-pints), pears (also 20 half-pints), pineapple (20 hp), organic segments in regular syrup (16 hp), raspberry preserves (10 hp), blackberry preserves (20 hp), blueberry preserves (10 hp), mango in syrup (10 hp) cherries in syrup (10 hp), spiced/unspiced cranberry preserves/sauce (20 hp).
Once I get my pressure canner I can do bananas, tomatoes, stocks, pumpkin pie filling and vegetables. But not a bad start for the summer. My goal is to no longer have to buy canned fruit, veg, and other shelf stable goods. In season fresh is fine. Even out of season sales. We didnt really grow our own fruit this year but I was able to really get a solid amount of fruit on clearance and on sale due being to being in season.
by ArcaneLuxian
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