Yesterday I spent six hours in the hot kitchen (but I had a good fan) canning about half of my half bushel of peaches and 8 pints of blueberries. The yield was 16 8 oz. of blueberry jam and 15 8 oz. jars of peach butter. Today I canned the rest of the peaches into light syrup (8 pints), which is always the first preserve that gets finished.Â Â
Whenever I can, I write the date next to the recipe in the Ball Blue Book, and I noticed that in the previous years (starting in 2009) the canning season for peaches and blueberries started at the end of Â August and ran on into September.
Amie was very happy to label them for me.