Story by Preserving Guide • 10mo A s the seasons change and fresh fruits come into abundance, there’s no better way to capture their vibrant flavors than by making jam and jelly recipes.

Later, as I was pushing Mary’s stash into the back-bottom shelf of my fridge, I might have let the withering beet greens from the shelf above form a natural canopy over her pickle jars.

After processing, remove lid but leave jars in canner for 5 minutes before removing jars to a towel laid on a heat-safe surface. Let jars stand undisturbed for 24 hours. Check seals after 24 hours.

Add the pears and cook, uncovered, until the pears are tender, about 45 minutes. Remove from heat and let the pears cool in the liquid. Cover and chill for several hours.

Pears are one of the signature fruits of autumn, and a nice change of pace from summer’s delicate fruits and berries. Though there are thousands of varieties, Bartletts are the best known.

Toxii, 31, has undergone a string of extreme body modifications in recent years, including having her nose removed, and says she has many more to come ...

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