I was learning to can peaches with our friends.
I know, I know, I need to be more risk averse. But seriously, stress fractures are kind of a straw that broke the camel's back kind of thing- apparently that part of the bone just weakens and weakens until one day it flops onto its chaise lounge, puts its hand to its head, and says "I give up". And then it cracks.
The good news is, canning peaches was fun and canning is not as scary as it seemed to be. I mean, botulism is pretty damned terrifying, don't get me wrong, but after doing some reading I've learned that fruits are acidic enough to make botulism risk virtually nil as long as they are processed correctly.
|Speaking of processed, I thought it only right that the old timey-ness of this endeavor should be captured with a vintage filter.|