Applesauce day #2! 24 apples made 6 pint jars, with a little dish set aside for supper later 
I’ll need to buy more apples and make more, but this is a start.
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Which varieties?
Everything I picked - evercrisp, pink lady, cameo, golden delicious.
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Ta-da! I wasn’t sure about making a whole recipe, but I did. Tasty! Of course, there were some subs, including frozen garlic scapes for some of the garlic, and Turkish red pepper for Korean.
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Candied kumquats with a vanilla bean and a wee bit of Clément rum. This is the result of 4 cups sliced kumquats, two pkgs.
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Latest pepper jelly trial.
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Aji Amarillo and Escamillo pepper jelly.
In spite of reducing the sugar by almost half (and using a low-no sugar pectin recipe), this batch came out better, at least with regard to texture. Husband prefers the sweeter batch.
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I was “window shopping” for new jars and saw this.
It begins by saying “The Penley jars discussed in the post below are no longer in production. This post is originally from 2011. If you are looking to purchase canning jars that aren’t made by Ball Canning, I recommend you look to a jar distributor like Fillmore Container. They sell a wide variety of mason jars.”
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These are my hands-down favorites, but they are eye-wateringly pricey here, and it’s hard to find seals
I love something like those for storage! Does anyone use something like that for hot water bath canning?
I have used Weck jars for water bath canning. But when I am teaching, I only teach using the two piece lids, because they are the only ones that have test data.
Looking at recipes on the Le Parfait website, there are some instructions which differ from the USDA and National Center for Home Food Preservation recommendations. Proceed with caution!
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I have used Weck jars
@KarenDW I’m going to try that. The tulip jars are so attractive. I always put what doesn’t fit in the canner in those
I see now that on the other pages they have things like more traditional canning jars with two piece lids.
I see they also have jam jars with what looks like one piece “twist”lids. I’m not sure they are for hot water bath canning. One of these days…
I water bath processed these when I lived in France and had super tight seals.
The only time I ever had seal failure was when I took my elderly neighbor’s advice to just turn the jars upside down ubtil they cooled.
A few weeks later all four jars of jam had molded…so never did that again!
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Does anyone else have Kilner Ravenhead jars? I have no idea how I happen to have these. ( I know why I have the clip top ones.)
So frustrating that the wide bands are different from other wide bands, especially since they seem to rust so much more.
Here’s a bit of history, although the part about the red plastic lids isn’t resonating with me.
Regular wide Mason bands on the left. They don’t fit! Argh!
Also; finally making apple butter. I took a little bit of early as apple sauce!
Doing it in the oven.
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Two lbs of overripe gem pears were turned into pear butter using this recipe: https://veggiefunkitchen.com/wprm_print/pear-butter-crock-pot-recipe
I added a squeeze of lemon juice and used whole cinnamon and added some cardamom pods.
Turned out well! I didn’t bother canning.
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I had fruit that needed using, so I made some blueberry and persimmon sauce using a pint of blueberries and a couple of Fuyu persimmons that were getting a bit softer than I prefer for eating in salads, etc. A splash of crème de cassis for liquid, and since the persimmons were plenty sweet, no extra sugar. This made a couple cups of tasty sauce, one jar for the fridge and one for the freezer.
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Another canner load of applesauce today. This was a significant “to do” during the holiday break, and I finally got it done.
This will satisfactorily stock us until next year 
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I managed to turn my summer harvest of elderberries into 12 half pints of jelly over the holiday break as well. Made some room in the freezer, at least. Now to work on using up all the frozen tomatoes and eggplant!
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I was totally motivated by all you winter canners to deal with the 12-15 lbs. of garden fruit lingering in our outdoor fridge. I took everything and cooked it down in one large pot. Mostly apples, which were mostly Granny Smiths and Fuji, along with a few Honeycrisp. 3 Asian pears went into the pot, as well. Sauced and done. Ready for 2026!
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