Monday, July 28, 2008
Canning Season Starts
The foodbank where I volunteer got in pallets of Crimson Heart Pluots. They are a cross between an apricot and a plum, with slick skin like a plum. They are sweet and juicy without the pithy taste you sometimes get from apricots. I adore them!!
I canned them all, doing 33 pints of jam and 33 quarts of pluots in a light syrup just for eating.
The jam turned out beautifully, the pluots alone? Not so much. They boiled over each time I removed them from the canner and the fruit rose to the top badly. While they won't win any blue ribons they will feed my family, and that is my ultimate goal.
I spoke to my Mom and she said maybe I was boiling them too hard, so the last batch I turned down to just a simmer and left them in the canner to cool a bit before I pulled them out. They didn't boil over and spew forth like the first batches did, but they still rose to the top and looked like they had had the life boiled out of them.
Any canners out there have any recommendations? I did a raw pack, and followed the directions for apricots in my Ball Blue book.
Oh, well. They still taste good.