So far, its been pretty slow really, but I am ideally going to be canning a bit more before the end of the month, we will see how it goes..
The plan is to just do one monthly canning update, with some photos of the end products.
So far I have done up pineapple, its a very frugal canning project, twice a year, the local sales go on for a extra large pineapple for one dollar, (no tax) and each one makes two pint jars per.. so if you buy 20 pineapples, you get 40 pints, as pineapple is one of the fruits that can be canned in water, you don’t need to use a sugar unless you want to, and if you are reusing jars/lids, then the only costs are new lids, and power, so each pint jar of will cost around 60 t0 65 cents per, which is excellent compared to regular dole pineapple tidbit pricing, (granted if you don’t can, you can watch for excellent sales on those cans of pineapple but the can just keeps getting smaller)
If I can more, I will update it on this post, and then will add the single months post to the canning log on the top of the blog š A little bit of fresh sunshine on a cold winter day..
Just another Day on the Farm 
They always look so nice, all lined up, fresh out of the Canner…
Yeah, it’s a funny thing isn’t it? Those amazing “shrinking contents” in store packages, I mean…
I’ve decided to treat exotic fruits as “Exotic Fruits”. (I’ve become so spoiled) I was reading about the early Pennsylvania German’s & Amish and how they would come upon some exotic fruits. It was a rare event and they tried to find ways to preserve it and use it in small quantities. They did what is called “Sweets & Sours” with their meals. They would prepare their basic meal accompanied by all their relishes, Chow Chows, pickled dishes and Jams & Jellies. They really looked forward to church Sundays when after service they would all share their preserved delights. I tried making Pineapple Preserves and it came out wonderful tasting though a bit juicy still. Ingredients was 4 cups of pineapple and 4 cups of sugar. Put the diced fruit on lowest setting in stainless steel cooker pot with lid on to bring juices up. Stir often. When cooked down a bit, add sugar and turn heat up to medium stirring constantly. Work it slowly up to a rolling boil. I placed in half pint jars and processed them for about 20 min. I’d like to try it sometime using Tapioca to thicken it.