Still Jammin

With the help of a friend, we've canned nearly all of the apricots and some of the plums. We have 25 bottles of jam, currently. And all of them seem to have sealed, which I don't remember from my growing up years. We did can an amazing amount of food back then though.

I find that the full-sugar jams are just too sweet for me, so I am going to do a couple of batches of apricots with the less sugar pectin. In all of the freezer jams I've done, it's never worked right. So, here's hoping! But, our test spoonfuls of the other batches of jam have all looked great.

If I can find more free or inexpensive fruit, I will try my hand at bottling whole fruit and not just jams. I'm still hesitant to bottle the tomatoes when they come in. Because we all know I would be the one to give the family a deadly dose of botulism by not processing the food properly. . .