…here’s half a fridge of preserves!
The taller jars (white tops and the likes) are 0.5L, the big ones are 1L, the smaller ones are 200-450ml.
Raspberry, elderberry, blackberry, plum, apple sauce, autumn pie mix and various mixed jams. Fruit mostly foraged, given or got on the cheap locally.
All preserves in boiled, undamaged pop-top jars, resealed with heat – canning without a canning bath, if you will. I was unsure about this trick, but after a whole year of eating jams made and preserved this way, I trust them. Should be great for Halloween and Christmas and still be edible and usable for a full 12 months from the date on the jar!
I probably made around 20L total, but I had to use some on the day due to jar shortage and gave some away to friends and Jon’s coworkers.