I grew up with the understanding that Mason jars were things you filled with jam, beets or mustard pickles.
My parents started making tomato sauce when I was in high school and expanded their canning over the last 10 years to include many different ingredients and approaches.
I was talking with my Father when he shared stories of his mother preserving whole fruit (or slices) in little more than sugar-water. Peaches, apricots, plums, strawberries and more. It instantly got my curiousity going and I had to learn more. We`ve been preserving whole fruit and berries for a few years now and these are often our favourite jars of the year. Leftover syrup can be used in beverages, ice cream, baking, iced tea while your fruit or berries can be eaten whole, served as desert, baked with, added to yogurt and lots of other options….