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[clhw AT InfoAve.Net (clhw)]

Not to be argumentive, Bev, or to belittle your accomplishment, Ray (and
congratulations to you, also), but how does anyone can in the south without
a summer kitchen which is air conditioned? I've canned thousands of jars in
my life and quit doing it because the heat and humidity made me sick. No
air conditioning here.

I also tried freezing, especially green beans and peas, which I like better
frozen than canned, and was equally affected by the sauna the kitchen
turned into.

How do you do it??

>Congrats Ray....it does become addictive.  Most people have no idea of
>how much work it is or how satisfying it is.  It's kind of like art in
>it's creative aspects, yet functional and practical.
>It is amazing at how much used to be home canned just a generation ago,
>not to mention 2 generations ago.  I know, in pickles alone, we would
>put up close to 200 quarts, for ourselves and for gifts when I was a
>kid.  These days, for me 200 quarts of anything and I'd be near death.
>This morning and this afternoon, we canned more pears, this time for
>me....at least I had help this time. We just did a dozen quarts of pear
>chunks, 5 quarts of pear preserves, and 2 quarts of pear syrup, and I am
>exhausted...
>
>Bev