Put up or shut up
I’ve been threatening to can all summer long, but never got up the gumption. But when our friends Nick and Russ contacted us about canning up a bunch of stuff this past weekend, we jumped at the chance. That Nick chooses to spend his birthday weekend cooking and canning is but one of the reasons we love him so.
It was dirty, sweaty, steamy, grueling work, but the fruits of our labors were great: 12 half-pints of pumpkin butter, 28 half-pints of fig preserves and 38 half-pints of pear butter … and we only conquered about half of the pears that they brought. (Nick is finishing the remainder today.)
I’ll be posting notes, recipes and photos over the next few days, so stay tuned!
(Photo: DPaul Brown)
This Post Has 6 Comments
Comments are closed.
Oh, hurry and post your recipes. I need a serious nudge into cannibalism. I mean canning.
But pumpkin butter? That sounds like something whose only role in life is to be given as a hostess gift. Tell me I’m wrong.
😀
OK, you’re wrong. 🙂 It’s good stuff! You can use it much as you would any fruit butter, though it obviously has something of a pumpkin-pie flavor. I also saw somewhere an idea of incorporating it into whipped cream. Myself, I can eat it by the spoonful.
oh. my. god. I did 6 cans of apple butter using nearly every pot, pan, and bowl in my kitchen, and was so exhausted afterwards, I figured I deserved an olympic medal. But I see now that I’m not even in the little league realm….you are amazing!!
Many hands make light work! Well, it was far from light work … but it was great just to have a communal project to work on like that. At more than one point, we had all four people working and all four burners on the stove going full-bore, and at least two burners were going at any given moment over the course of seven hours. I shudder to think what our next PGE bill will be like…
I’m shocked! I thought the pic was from some kind of industry that you’ve visited but apparently YOU have become one instead!
We certainly were industrious!