Learning From Mistakes

Well, I planned and planned and Googled and YouTubed. I bought this.

And these.

I bought jars.

I was ready to try my first attempt at canning. I chose pears at their apparent easiness. The jars were sterilizing in the oven. A big bowl of water with lemon juice was waiting.

My vision.

Reality.

FAIL. Huge fail. They were all rotted inside. I wanted to cry. Anyway, I am going to try again this weekend.

*sigh*

This was funny. This was a weird auto.correct. I was going to type, how perfect and auto correct made it either Black Rat or Your Friend the Rat. WTF? I have never typed Your Friend the Rat in my life. Or have I? What does that mean? 🐀 🐀 🐀 🐀

Last night I didn’t take my magnesium with my evening meal and barely slept. After the pear FAIL I was tired and cold and feeling overwhelmed so I decided to lie* down and fell into a deep sleep. I woke up 2 hours later tangled in my blankets and wondering what happened.

*Thank you Eric Clapton for Lay Down Sally and Bob Dylan for Lay, Lady, Lay for telling me lies about the difference between lie and lay.

16 thoughts on “Learning From Mistakes

  1. I have canned peaches, apples, cranberries, and mandarin orange pieces without their membranes but I have never canned pears. Once you start canning veggies and fruit guurrl, you never want to stop. You will find yourself doing it every weekend. I can bet on it. I just love canning. One thing is, I would love to have a canning pantry just like that picture you posted. My aunt had a canning pantry in her root cellar and it was amazingly beautiful. She was the one who taught me how to can. One thing to know when canning., if you are canning high acidic foods used the water bath. Low acidic and meat items should be pressure canned. If you want to know more, I found this site for you that has great canning information in pdf form so you can download it and print it all out.
    http://pickyourown.org/water_bath_canning_directions.php

    • Thank you for that awesome link! I am actually terrified to pressure can. One of my first memories is my grandma’s pressure cooker exploding. And the botulism. I don’t have a cupboard like the one shown but I do have an old cupboard downstairs that will work. I am looking forward to this adventure

  2. I affirm what Leanna is saying, canning is so satisfying once you get the hang of it, it gets into your bones. Also right about the high acid and low acid foods. Another good link is https://nchfp.uga.edu. I found a course to take for the pressure canner before I started doing it, and even then I was on edge the first few times. I think that was a good thing, being that vigilant, I developed good habits, and I wrote them down too, so I can get back to it when I want to, without having to reinvent my wheel.

    How discouraging about the pears! Life is like that though, isn’t it, things go wrong, things take unexpected turns… life is full of surprises! I think you have some lovely fruit about to enter your life.

    • I really wanted to take a class but haven’t been able to find one. I think most people feel the same as you. It’s a dying art. I love the idea of doing it myself but sometimes it can be cheaper to just wait for the sales.

Come, let us reason together... Isaiah 1:18 (Comment moderation is on.)

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