After waiting nearly two weeks for them to ripen, the above box of green Bartlett pears has been transformed . . .
into 33 pints of canned pears. I do still find pears one of the most difficult canning projects, but it seemed a bit easier this year. Derek was a huge help with the peeling. Thanks Derek!
Up next: Picking the last of my Shiro plums and making fruit leather and then moving on to processing tomatoes into sauce. I have a good tomato crop this year, but I’ll probably still buy a box or two of pears from the local fruit stand to supplement. I’ll definitely need to do this if I want to can tomato soup in addition to regular tomato sauce.
How is your food preserving coming along?