Sunday, August 5, 2012

apricot preserves

Two grocery bags of apricots = 11 half pints of preserves

My eight quart stockpot was only big enough to fit half at a time. Woof!

I picked, cleaned and cooked down the apricots last Sunday. Then everything sat in the fridge until this weekend. Brought the preserves back to a boil in the stainless steel dutch oven (in 2 batches), then processed them in the big stockpot.

Since I don't have any real canning equipment, I improvised with foil at the bottom of the stockpot (instead of a rack) and rubber band-wrapped tongs (instead of a jar lifter). Ghetto fabulous!

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