Summertime means canning time. I can both fruit preserves and tomato sauce. I managed to miss the peak of strawberry season but better late than never. I bought a box (six quarts) of strawberries from Buford Highway Farmers Market. This pot is four of those quarts cut up. As it turns out, that was a bit much for this pot, which boiled over when I added the sugar.
And this is the pressure cooker with nine pints nestled inside. The remaining quarts of raw strawberries made four more pints. I use the low sugar recipe. It isn't overpoweringly sweet and lets the flavor of the fruit shines through. Fruit preserves are a little bit of sunshine to hold for those darker days of winter.