George Shirley wrote:

> You preserve food as long as this bunch of overage geeks has and you
> also will come up with some labor saving tricks. B-})

I imagine so!

Last year (or was it the year before? time flies), I made some
citrus jelly, and y'all told me I did it wrong, and you were
probably right[1]. It didn't kill anyone, thank goodness, and since
then I've been using my lack of a canner as an excuse not to try
more stuff. But I'm determined to press on. My partner has plums
on his tree, and I'm going to make jam from them first. I will do
my homework and then give it a shot. Really, what I'm hoping is
that I eventually am able to make pickles and chutneys and hot sauce
and stuff -- we don't actually use all that much jam/jelly around
here, but condiments are another story.

Oh, and if I can figure out how to can my mother's spaghetti sauce,
that will be a bonus. The stuff takes a day and a half to cook, and
she just gave me the pot she's made it in all my life as a gift
(because she prefers another pot I gave her a few years ago). It's
HUGE, so if I can can the sauce instead of freezing it, that will
make me a very happy Serene.

Serene

[1] The Certo box said to just turn the jars upside-down; y'all told
me it should've gone in a boiling-water bath, so I put it all in the
fridge, and it was used up quickly enough that it wasn't an issue.

--
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"Faith is believing what you know ain't so." [Mark Twain]