Having recently moved to a new house on acreage with a tiny orchard, I’ve been newly inspired to preserve some of the autumn bounty.
I have zero experience in canning and until recently have had zero desire to try it.
That’s why God gives us friends.
Alicia and I decided we’d tackle this intimidating canning thing together. So we made a list of 85 varieties of sauces, jams, chutneys and conserves that we wanted to make, and set to work harvesting and canning.
Rule number one of canning: have some good company because you’re going to be working all day. Alicia and I canned for 12 hours straight. I’ll be honest: we were a little nutty by the end of the night.
I’m sure our great-grandmothers would have laughed to have seen us scrambling around the kitchen forgetting to set timers and figuring out how to use this thing. It was a circus.
The applesauce tasted divine and our jars sealed properly, so I count the day as a success.
I would definitely do it again. I just need a few days break.
Besides…we’ve got 84 other kinds of preserves to make. We can’t stop now!