|If your pee looks like this . . . No, wait; it’s the lemon juice for nine pounds of apricots.^|
This particular Monday I have stayed home, as has Scott, because it’s apricot season and that means time to replenish the world supply of homemade apricot preserves/jam/product. From start to finish it took us a little under three hours this time around** and while the water for sterilizing the jars took longer to boil than maybe we wanted, it all went pretty smoothly. We’ve ended up with seventeen jars (aka far more than we need) so we’ll have plenty to give away. They are, I insist, little jars of summer.
The highlights (or at least the bits for which there are photos):
Step one: find the recipe and notes from previous years.
Alternative step one: inventory and organize your jars, lids, fruit, etc.
|If you've been wise enough to stock a Virgo***, he will likely be keeping things tidy for you.|
|A tidy work space is a safe workplace.****|
|Waiting for the balance of jars to process|
|Jars have all pleasantly pinged (well, probably not that re-used jar that we'll be testing from shortly) and await their recycled labels.|
^Gin bottle photobombing this shot sadly contains tea.
*Books are important and life-changing and I'm glad that they exist.
**An advantage of jam- over book-making: it takes a fraction of the time. And tastes a lot better.
***Not available everywhere. Your results may vary.
****This photo is mostly about showing off the paint job in the kitchen.