I can’t think of summer without remembering all those hours and hours in my childhood picking, washing, sorting and canning fruits.
This pictures what I did over the last two days: three different batches of pickles, two different batches of peach preserves and a batch of what I call “stone fruit preserves.” (Stone fruit: peaches, apricots, plums, pluots and nectarines – using a combination of whatever seasonal stone fruit I find at the farmer’s markets at a good price.)
My mother always made us can at the hottest part of the day. It made sense in her mind: the cooler part of the hot summer days, my mother (a devout-to-the-point-of-insane Jehovah’s Witness) made us go door to door selling the Watchtower and Awake. So from noon to 4 you would find us sitting outside in the oppressive heat, sweat dripping, hair matted, knives slipping, skin sticky from fruit juices …
When I can by myself, however, I have so much fun! I pick the coolest part of the day and listen to music I sing along with or dance to as I move around the kitchen. Periodically I emerge from the kitchen to show Thor a jar of particularly beautiful jewel-like colored jam or preserves!
My habit has been to can vast quantities of fruits and vegetables over a period of days, but I recently read Melanie McClellan’s Why Small Batch Canning is Awsome.
I decided I simply must have a Kuhn Rikon 4th Burner Pot! It seems perfect to use to can a jar or two of leftover fruits!
Has anyone used a pot like this?