"The food that we canned from last summer is gone and I'm busted."
-Song Busted (sung by various but I'm listening to Ray Charles)
Last year I ran out of strawberry and cherry preserves. I tend to use them to flavor yogurt and top ice cream. So this year I'm trying to make sure I'm well stocked. When I do visit the farmer's markets I'll go for the cheaper seconds and the nice pints to turn the produce into a simple fruit sauce.
I do have the big canning operation with the large black pot and the rack and all the fun tools. However, when working with smaller batches I turn to the 4 ½ quart pot I cook rice in and ½ pint jars, which hold about 8 oz. It uses less water and is less of a hassle. This week I picked up even smaller jars at 5th St Hardware that hold only 4 ounces. Now I don't know the official stance on using a smaller pot, but I have used the small pot for dealing with small batches 2 or 3 cans of tomatoes and other things. I've gotten some mixed results. Some things sealed nicely, some other things, no so much and I just put them in the fridge.Cherries are coming into season and I will can a bunch and toss a bunch into a jar of vodka. Yes, my other form of preservation