Yet another week of learning the canning and preserving life. Our summer squash aren't quite ready for another bout of pickling, but by next weekend they should be. The last of the plums (except for the ones that are too high) are in the storehouses. They were beginning to mold though, so instead of letting that happen we decided to make plum preserves. I was all for plum puffs, but preserves last longer (hence the name probably).
Below is a blow by blow picture collage of the event, but suffice it to say it worked out as well as can be expected when we have no idea what we are doing. If you like plum preserves, I think you'll like what we made. If, on the other hand, you prefer strawberry preserves, you'll probably think ours tastes a bit too plummy and not very much like strawberries.
We also made some hash browns out of our potatoes, but that will wait until next post. I thought those were a success (and much easier).
Imagine how good that plum jam will be on some hot, fresh biscuits. Yum!
ReplyDelete