- 2 quarts + 3 pints tomato sauce
- 6 pints applesauce (3 cinnamon, 3 plain)
- 11 half-pints blueberry syrup (much more than the recipe said I'd get!)
- 5 cups blueberries in the freezer.
I have some cucumbers from the farmer's market that need to be used up, so I may try a can or two of pickles some night after classes or after I collect samples next weekend. Or I may put away the stockpot for now and focus on learning to knit in my free time (yeah right, what's that?).
Blueberry Syrup (from Ball's Preserving Website):
8 cups blueberries , crushed (about 3-1/2 lb)
6 cups water
1 Tbsp lemon zest
3 cups granulated sugar
2 Tbsp lemon juice
3 (16 oz) pint glass preserving jars with lids and bands (I used half pint jars)
Combine blueberries, 2 cups of the water and lemon zest in a large stainless steel saucepan. Bring to a gentle boil over medium heat and boil gently for 5 minutes. Transfer to a dampened jelly bag or a strainer lined with several layers of cheesecloth set over a deep bowl and let drain for at least 2 hours.
Prepare your boiling water canner. Heat jars and lids in simmering water until ready for use.
Combine sugar and 4 cups water in a clean large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, and cook until temperature reaches 230°F (my thermometer only went to 220, so I just guessed...). Add blueberry juice and bring back to a boil for 5 minutes. Remove from heat and stir in lemon juice.
Pour hot syrup into hot jars leaving 1/4 inch head space. Process the jars in the canner for 10 minutes. Remove onto a clean towel for at least 24 hours before checking the seal.