Canning

August and September 2013

Breaking in our new kitchen, Oregon

Doing some late night peaches with Heather

Pear-Apple Sauce
Ingredients: Apples and Pears

Pears from Medford.  Ordered 2 boxes: one for sauce and one for sliced 

Learned a new trick: peal pears with a potato peeler!

This summer seemed a little (a LOT) crazy with moving, and travelling, and tons of new (to us) house projects and re-do's, and work, and kids, and life. . . but I still wanted to let my Domestic Goddess out for a bit (since she really only comes out in the summer and harvest months).  I was able to get a bunch of jam done (some with Lesli, most with just me), and then bottled peaches, pears, and apple, pear and apple-pear sauce.  

Learned some new things: 1)DON'T leave the peaches in the hot water too long before you peel them!  2) Store pears in the fridge if you can't get to them for two weeks and they will be fine and just the same as when you left them.  3) Neighbors love pears as a 'thank you.'   4) The 'right' apple makes applesauce creamy, not by adding pears.  5)  The pears from Medford (Bartlet, I think?) are by far the most delicious pears around (and I am not a pear lover, and I eat these babies!).  6) The potato/carrott peeler is my new best friend when it comes to peeling pears.

I had some late night peach fun with a new neighbor (called her at about 10:30pm and she came over about 11) who had never bottled fruit before and wanted to learn the tricks of the trade.  

All in all, it was worth the sacrificed sleep and I just love looking at the bottles of bright and beautiful (and delicious) fruit on my shelves.