Well, I suppose that proves it. Summer is really over. When we woke up this morning, it was threatening to be a gray, cloudy day. As the morning went along, it started to rain, and has been a nice, slow drizzle ever since.
You know, as much as I love the sunshine and warmth of summer, the flowers, the bike rides and outside time, there’s something homey and snuggly about the first rains of Autumn. It’s the perfect time for snuggling up with a soft, fuzzy Mr. Bob, for one thing.
Unfortunately, Mr. Bob will have to snuggle with Little Girl on the bed, as I’ve got things to do around the house. Today’s top priority will be doing something with the second harvest of pears off the little tree in the front yard.
I’ve already tried my hand at canning preserves and been pretty successful. Emboldened, I’ve decided to try canning them in syrup. I followed the general instructions I found here. I don’t have any citric acid or lemon juice, so I soaked the pears in water with white vinegar and salt. They stayed nice and white while I was peeling and cutting.
Next step, get the syrup ready.
And the jars.
Pack the pear slices in the jars.
Next, cover the pears with the boiling syrup.
Everything I’ve read says it’s important to get the air bubbles out, so I did my best. The pears were packed in pretty tightly, and the syrup was quite hot.
Ready to put the lids on. This little ingenious devices has a magnet on the end, perfect for lifting the lids out of the boiling water.
Screw the rings on tightly and place the jars into the hot water bath and start the boiling process.
I let them come to a boil and then set a timer for about 10 minutes. Then I pulled them out of the water and set them on the counter to cool.
Not bad for my first foray into canning fruit. I think I’m getting the hang of this whole canning thing! It’s so exciting, I keep finding myself looking for other things to can.
Have you done any canning or preserving? How’d it turn out?