Sunday, August 1, 2010

Canning is Not for the Faint-of-Heart

The time for preservation has come, dear friends. It began with picking apples and processing them into juice, then setting them down as cider.

We'll bottle that this week.

Then the currants were picked and processed, then frozen. Now they are in the ale pail, on their way to this year's currant wine.

The apricots were picked and processed a while back and now they are simmering in a pan--with rather a lot of sugar and cinnamon--darkening into fruit butter.

The grapes are ripening and will become both wine and jelly.

The last of the raspberries are in a pie.

And last night we made blueberry preserves with local bloobs.

There's a colander full of Cortland apples on the table, pondering their destiny.

Pie? Jelly? Crisp?

They'll get processed tomorrow and bunged into the freezer. Then we shall see.

What are you eating, this first night of Lughnasadh?

1 comment:

  1. Oh, I am a bad pagan foodie. I did use some garden harvest in my dinner (cherry tomatoes and fresh picked parsley); but now I am snacking on Smart Puffs.
    Your canning inspires me; I will start gathering drop peaches from the farmers' market this week and make came out so delicious last year!