|These are some of my jars.|
I love to can. There’s an art to it, a rythem, and when I stack shelves of broth and jams I feel good. I know what is in those jars, I usually know who grew it.
I like knowing that the food I feed my family is made by me. I like knowing that we have food stored away. I like the alchemy of jellies and pickles, and the way jars of tomatoes and pears look on the shelf. I love the taste of home canned peaches.
Today I organized my shelves of canned goods – jams on one shelf, pickles on another, broths on another. Empty jars kept together, organized more or less by size and neck width.
I discovered that we are set for pickles, probably for several years. We need peaches, possibly some apple sauce, certainly more apple and grape juice. We are completely out of beef broth and fish broth, fine for chicken, and have lots of veggie broth.
So now we can strike into canning season, with its sticky jam pots, jewel colored jars, rich smells, and long days of hard work. Maybe some cherry jam and cherry pie filling this weekend. We will have to see. Maybe some strawberry jam. And I noticed I have only one jar of blueberry jam left…