Today is an applesauce day.
My goal is to make and can 14 quart. My stretch goal is 28 quarts.
It comes down to BTU/hours and how many hours can I stick with it. I started washing the first batch of apples at 8:45. It is now 11:45 and the first jars have been in the canning kettle for about 20 minutes and are not up to a boil, yet.
From the standpoint of conserving hot-water and clean-up, it makes sense to run the set-up as long as possible. Cleaning up after 28 quarts is no more work than cleaning up after 7.
That means that I won't be working on deer blinds or fixing mowers or verifying the optics on any equipment today.
28 quarts would get me a little over half-way to our goal of having 52 quarts in the pantry.
Laborious but a pleasant aching. The ERJ kitchen must smell wonderful. A pleasing aroma, heated home, stocking the pantry. All in all well worth the doing.
ReplyDeleteTo keep to the schedule, I use a second pot as a resovoir of heated water.
My memories of my mother canning is that it always happened on the hottest days. You are following a proud tradition.
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