I’ve done a bunch of canning this summer. I’ve canned jam, tomato sauce and soup, peaches, applesauce, and more. This was my first time canning pears. Compared to everything else, the pears were difficult. I bought a box of pears from the fruit market and then waited a week for them to turn the perfect shade of yellow. The pears were perfect. The problem was peeling them. Peeling the pears was a slow and tedious process and I had to have Derek step in to help me out with this part of the canning task. Everything else with the pears was a breeze, but the peeling, sheesh, what a pain. If there is a better way than manually peeling them, let me know.
In the pear picture above, you could see a bunch of paste tomatoes on my counter. These are tomatoes from my garden that have ripened. The tomato harvest has been pretty sad this year, but I’m doing what I can with what I have. I used my Roma tomato strainer to strain the tomatoes into a juice that I am going to use for a sauce tomorrow night. There isn’t enough here to go to the effort of canning, but there definitely is enough for a nice dinner.
Speaking of dinner, tonight I’m making split pea soup and am using this giant carrot as one of the ingredients. This baby is huge! I found this carrot at the fruit stand and was intrigued. It has a really nice flavor. Plus, it is huge!