I’m sitting outside in the Arizona desert’s nice winter weather, wearing a short sleeved shirt and listening to the pressure canner weight jiggle. It’s 8pm and 20C/70F degrees, which is perfect for canning in comfort.
I do this once or twice a year and you can see my setup HERE
If all goes well, I’ll have 11 pint jars of turkey broth to put up on the shelf. This combined with two other batches of broth should last us until at least Thanksgiving.
I love prickly pear jelly, but it’s not quite so much fun to make. The prickly pear fruit is ready in August and standing over a steaming pot of water when it’s 45C/115F degrees…well…I really like the jelly.