- I canned 9 half pints of Strawberry Jam.
- I'm in in the process of making 7 or 8 more jars of Strawberry Preserves. They are plumping overnight before being canned tomorrow.
- I set aside two quarts to make Strawberry Pie for a picnic on Friday.
- I made the strawberry syrup to mix with cream for making a batch of Strawberry Gelato.
- I put one cookie sheet full of strawberries in the freezer.
- And I made a strawberry-mango cobbler for dinner tonight. ( I added a bit of cinnamon and cardamom to the recipe. If you like your cobbler sweet, add more sugar to the fruit).
Earlier this week we were perusing my favorite canning book, The Joy of Cooking: All About Canning & Preserving, and saw a recipe for Mango Preserves. When we went to the store on Sunday, mangos were on sale. So yesterday I started Mango Preserves and did the canning of them today.
Preserves take two days because first you let the fruit and sugar sit in a cool place for 4-8 hours, then you bring the fruit to a boil and to the jellying point. Then the fruit sits overnight to plump so it won't float in the jars. Finally you return the fruit to a boil before processing it in a boiling water bath.
The summer canning season is off to a good start!