Well, I've done it again. It's been over a month since the last post. But that's mostly because I've been busy with my new internship!
Yes, I finally got one. It was very short notice, so I wasn't able to give my other job enough notice to get out of most of my shifts, which made July the month of no days off. I just lacked the mental energy to force out a or even think about a post. Other than that (and the strain on my back from bending over a microscope all day) it's been a really great experience so far, and I'm glad I have the opportunity to do it.
I've been up to many a nifty thing in the last month. I'll be sure to update you on all of it in the very near future. But for now, let's talk about canning cherries!
This week, I tried my hand at canning for the first time! Okanagan cherries were on for $2.99/lb at the produce store, so, naturally, I bought about ten pounds over the course of the week. I shared, ate and froze eight pounds, but two of them went into the great canning experiment.
I've got to admit, canning is terrifying the first time if you're the worrying type. It sure was for me, at least. Are the jars and lids sterilized? What's that sound? Did they seal? Did I wipe the rims well enough? Is the water hot enough? WHAT IF I EAT IT AND DIE?!
Well, I'm happy to report that I did open one of the jars, and I did eat it, and I did NOT die. They're even pretty darn tasty. I used this recipe from Simple Bites' Canning 101 Series. I made three 250mL jars each of the vanilla and almond variations. It was easy, pretty quick, and I'm pretty happy with the result. I might use tall jars instead of short and maybe a slightly heavier syrup next time though. It's also a good idea to make an effort to keep the types separated. I forgot which jar was which before I could label them.
If you're thinking about home preserving, you should really give it a try. It was scary, but really rewarding. And the second time, you'll be experienced, so it won't be scary any more!