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PICT0244Days start early during canning season, as you need to can, but also must get the chairs done in the studio also. So days begin when the alarm goes off at 4 am., this week I had a nice visit with a wonderful friend at Pharsalia Plantation in Tyro, Virginia. She wanted to learn to use a pressure canner. I don’t think she has a fear of one now.

While there we canned a couple loads of tomatoes, when I went to leave she insisted that I take several jars home with me. The are a couple of the jars. We canned in quarts and half gallons. Please take a look at Pharsalia Plantation, nestled in the beautiful Blue Ridge Mountains of Virginia. Pharsalia is a plantation home surrounded by orchards and vineyards, and exsquit flower gardens. It was a real pleasure to be there canning this week with Florence Morgan “Foxie”.

That day I also came home with a box of Seckel Pears, for those of you unfamilliar with this old variety of pear they are golf ball sized or a little larger in size, the are canned unpeeled and usually either pickled of spiced. I spiced and canned my pears, as in the pictures below.

PICT0233PICT0237These pears are spiced in a medium to heavy syrup, with whole allspice berries, whole cloves and stick cinnamon.

It was a day to stock up for the winter with the making of pork vegetable soup, all made from items in the freezer. This soup has a savory flavor and is perfect on a cold winters day.

PICT0239PICT0240This soup consists of slow roasted pork Boston Butt, along with potatoes, corn, peas, lima beans, plenty of onions, celery, ceyenne, garlic, with some pinot noir wine.