Used the pear juice I steamed out yesterday to make jelly today. Used
the recipe in the Ball Complete Book as usual. Last batch made with
cooked pear juice came out a deep red, this batch is a pure golden
color, lovely stuff. All the pears came from the same tree so don't know
why this batch of jelly is a different color.

We are now truly out of pears, 106 lbs processed through our kitchen in
the last couple of weeks. Don't think we will need any pear stuff for a
long while now. I'm seriously thinking of running up a bunch of labels
to suit the Louisiana law on home preserved foods and hauling a couple
of cases of stuff down to the Farmers Market tomorrow. I've seen
homemade jellies and jams going for $5.00 to $8.00 a pint jar so we
could at least get the cost of the jars, sugar, and water back. <G>

At my usual hourly rate we would never be able to sell any jars. I'm not
saying how much that rate is as I don't want someone else sliding into
my customer base for the tech writing I do.

I think we're done with preserving until the fall crops of green beans,
cabbage, broccoli, cauliflower, etc. come in. It's looking to rain any
minute now so better go close up things.