For all the space-age housewives out there, you know you're not supposed to put a canner on a glass-top stove. We've been canning outside for years using a camp stove. It's slightly inconvenient to carry the jars out from the kitchen, but a major upside to canning outside?
Your house doesn't get hot.
Your house doesn't get hot.
And you still get this:
After a couple of batches, all I had left was this many peaches.
Not enough for another batch.
But after Mike read my last post, he made this!
Peach n' blueberry crisp for me!!!
6 comments:
Yum yum!! I need your recipes (Parts 1 AND 2)!
Lovely. What a nice man you married!
Canning outside? I have never heard of that! Very clever. Yesterday and today I canned spagetti sauce and salsa( yes, we have an over abundance of tomatoes) all on my glass top stove. I think maybe I have heard that a glass top can shatter. Hmmm....anyways, the crisp looks divine.
mmm! Way to go. I have never canned before. My mom didn't can so I never learned. but sometime I'm going to do it. Maybe next year.
looks tasty.
Your canned peaches look beautiful. I love looking at my cupboard in the fall when it is full of all those pretty jars.
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