Greg has been very industrious in the department of canning.He has made apple butter, three kinds of apple sauce, pear chutney, apple chutney, grape jam, strawberry preserves, apple jelly, and pickled peppers. I love to stand in the breezeway and admire it all. I'm especially entranced by four quart jars of brandied whole pears.
We picked the pears two weeks ago and they are gradually becoming ripe enough to use. After they are off the tree, they take a while to ripen and you just have to guess how they are doing since they keep it under their hats. Then they are perfect for a day or two, but secretly, then they descend into mealy blandness followed quickly by mushy rottenness. Also they are individualists and do not do any of this evolving as a group. So if you have, say, two or three hundred pears you will have two or three hundred different schedules for becoming mush.