But, when I got the small box, I knew that it wasn't going to last for 2 people for the main day, the day after, etc. So, I asked myself what I could do about it, and came up with the recipe that I posted. :-)
When I make cranberry or blueberry loaves, I always use lemon or orange in them, which is what gave me the idea for the juice in the blueberry sauce. It might have been a little cloying without it, for this purpose.
Oh, good list, and great price!
I agree with making small batches of jam/preserves. Sometimes, things ripen throughout the season, for example. Or, you might buy a little at a time of berries, etc. And, let's be honest, it's a bear to spend 24 hrs....or longer, straight canning anything. Been there, done that...usually on the hottest day of the year. Thank you, Murphy! So, small batches appeal to me on that level, too.
I learned, when growing the big garden, to avoid crops/varieties that all came due at once. It's tempting to grow determinate tomatoes, but the indeterminate ones let you spread the work out over time.
Did they have any tips, or was the trick just to make the small batches?
That was my plan for this summer and fall. I got extra lids, and dug out my canning items. But, then we were evacuated, so that went by the wayside this year.
I don't mind cooking with jelly, but I can count on one hand how many times I've made it. Whereas, I can't count the number of times that I've made jams/preserves.
I miss my equivalent women here, too. Amazing women who ran their ranches, or were in charge of logging camps back when, etc.