Wouldn't it be great if there was a chill in the air, the leaves were just at the peak of turning those shades of yellow and orange that send your mind to fuzzy distant memories, and you had large pot of apple butter simmering on the stove top?
Instead it's hotter than hell, there's inner thigh chafing, Winona Ryder has made a triumphant return from her days at Saks Fifth Avenue looking fabulous in crazed mother chic, and I have a large pot of apple butter simmering on the stove top causing my beard to frizz and my glasses to steam over.
Harvest season is upon us folks! Get your Ball Jars and canning tools out because it's time to sweat like you've just walked up the escalators trying to look like you're in a rush. The vegetables and fruit are coming in from the fields hand over fist and you need to keep up! My poor ice box is nearing maximum capacity with frozen berries and my cabinets are stocked full of pickles. My winter larder is going to be phat.
As I mentioned above I am busy boiling down my apples and caramelizing my sugars with my jars sterilized and at the ready. Soon I will be nestled in corner of the sofa, Murder She Wrote on a loop, and sweat apple butter staining whatever ensemble I have chosen for that day's Netflix binge.
RECIPE FROM GOURMET COOKBOOK 2004 EDITION
Check out the USDA Canning Guidelines HERE
For more canning fun check out this post on PICKLED STRAWBERRIES! Click here!