“Don’t can apricots today!” it told me the other day. “You have no sugar in the house.”
But I looked at the vast quantities of quickly ripening apricots in the kitchen and knew they wouldn’t wait.
I drove to the store to pick up sugar.
Back home, I made my sugar syrup, washed and heated my jars, got my canning water to a boil, and prepared seven kilos of apricots.
All was going well until I was packing the fruit into jars. I kept an ear on my canner, making sure it stayed at a boil while I worked. When the bubbling hiss faded and died, I knew the gas bottle was empty. Not now!
I left off my jar filling and raced outside to switch gas bottles.
Back inside, water, jars, and sugar syrup were cooling, but I finished packing the apricots in and poured sugar syrup over them …
Only to find I was about a cup short of syrup. Gah! I quickly made up a small batch to finish off the jars.
Into the canner went the jars, and I heaved a sigh of relief. It took longer than usual to bring it all back to a boil, but I shrugged it off. It’s always that way for a cold-packed fruit.
Then a few minutes into the boil, the canner started boiling over—orange, chunky, foamy water spilled onto the stove. Darn! A jar had broken. It’s rare, but after 30 years of use, sometimes the bottom of a jar will pop off during canning.
So for 25 minutes, I fought the sticky water boiling over on the stove. When I finally pulled the jars out, they were all coated in slimy chunks of overcooked apricot from the broken jar, and the stove was an gooey mess.
The six remaining jars all sealed, though, which was good. Pity about the stove. Took forever to clean.
Later, once the water had cooled, I tackled the job of emptying broken glass and gunk from the canner. And the first thing I did was drop the remainder of the slippery broken jar onto the floor, where it smashed to pieces.
Then, just to add insult to injury, when I dumped the chunky sticky canning water onto the compost pile, it somehow funnelled through the pile directly onto my foot.
Cleaning up the mess took almost as long as the rest of the process, and I questioned whether it was worth it, or if I should have simply thrown away a couple of kilos of fruit and called it a day before I started.
Then my daughter pointed out that we had the makings of six fruit desserts there, ready to pull out on a winter evening. She had a point—we’ll enjoy that fruit, and by winter, I’ll have forgotten the frustration of preserving it.
But, still, I keep thinking I could have sat on the porch with a good book instead …