I really thought I was done canning for the year. Then, yesterday the neighbor brought a wheelbarrow half-full of pears from their tree. I sprang into action! Here are a few of them:
Recently, my daughter canned 20 pounds of peaches. She came up with a lovely recipe that did not include sugar. Last year, when I canned the pears, I did use sugar. I've been trying to get away from that as much as possible, so was intrigued with her recipe. Her "syrup" has water, honey, lime juice and vanilla. Here is the combination I came up with. I peeled the pears, cut them into chunks, filled the jars with the chunks and then with the boiling "syrup" that had:
18 cups water
3 cups honey
juice of 2 lemons
1/4 cup vanilla extract
I processed the jars for 35 minutes in quarts - 8 of them. Probably about 1/3 of the "syrup" is left over, so I will do some more tomorrow.
A few weeks ago, a friend offered to let me in on a really good sale of boneless, skinless chicken breasts (all hormone and antibiotic free.) I picked up my order yesterday and came home and canned it. There was 20 pounds of meat and I got 18 1/2 pints.
Canning meat is much easier than fruits and vegetables! I will use this chicken breast meat to make chicken salad.
I guess canning season is never really over... I know that many things that I can would be better for us if frozen. We used to move a lot. I got in the habit of canning so I could take the food along. And then there are the inevitable power outages... and I've lost many things in the freezer. I do dry some of our things. We also have our unheated greenhouse, so we have fresh things through the cooler months.
I don't plan to give up canning.