I can remember vividly devouring Novella Carpenter’s Farm City in one evening. Many parts, I could probably recite rather accurately, though I only read the book that one time. It had that kind of an impact on me.
I read the book as I was considering converting my whole yard to food, getting chickens, getting bees. And I likely credit that book for shoving me over the edge.
There was one passage that was particularly impactful, when Carpenter makes raw-pack plums. I don’t know why but the simplicity of the whole affair seemed to swoop me up into it’s romance.
Her method is kinda difficult to muddle through, if you are an experienced canner. It seems as though she canned the plums, opened ‘em, then canned ‘em again. Which is odd, very odd.
But I make my own version every year with ten pounds of plums — topping for a winter’s worth of oatmeal, with some brown sugar and cream.
Ingredients
Plums.
Method
Prick, shove in jars, pressure can for 3o0 minutes.
This is totally against the canning police. But there is nothing comparable for breakfast. Bon Appetit.
