Canning 101...50º

It is easy to slip back into the canning mode and with 14 jars of pears lined up on the table my mind goes crazy...All the canning equipment is set up, what else can we can?..We have deer and elk from last year that is the most likely to go into jars...Sooooo, Herb and I will get busy this morning sorting through the freezer, pulling out elk/deer and also pork that has been labeled sausage/canning...I really liked the pork and game that we ground together last year...Some of it was made into sausage and the rest canned in pint and a half jars (3 cups)...Since the meat will take a couple of days to thaw in the refrigerator, that leaves me time this morning to make another choc/zuchinni cake for an event at the Josephy Center on Friday night, before water therapy class at 12 noon today...On Saturday we will swap the water bath canner for the pressure cooker and will again be elbows deep in chunking, grinding, filling jars and keeping a close eye on the pressure canner.

In our spare time tomatoes will be roasted, garlic peeled, sliced and dried, the last of the wood pile will be stacked in our back yard, daily meals cooked, minimal house cleaning done and the garden totally cleaned up and put to bed for the winter.

We have some clouds this morning but a beautiful sunrise looms off to the East, another perfect day on Barton Heights...Hugs To All...OWAV:)

Home Canned Fruit for Winter.