They are so pretty, those singing jars of pickles and tomato
salsa, golden peach jam, apples and spicy blueberries. Each with one tiny song
– a little “ping” as the heated jars cool on the counter. The sight and song is
part of the reward of canning summer food for winter enjoyment.
This year we could not resist the bounty and gathered a
little of this and a little of that for a steady accumulation of these
pleasures, forgetting the really hard work that goes into this type of
preserving food. We started with blueberries and ended with cinnamon apples.
A five-pound box of tasty Michigan blueberries called for
that favorite recipe from the treasured FinePreserving by Catherine Plagemann. Find all the little half-pint jelly jars,
buy some caps and rings, sugar and spice, set it all up for a long look at the
interesting art installation.
Apples are easy thanks to the hand cranked apple
peeler/corer. Place the fresh apple on the spike, turn the handle and watch the
long strips of peel stream into the refuse bowl. To fully enjoy apples this
way, ask a three year old to join you. You will have delights to last your
lifetime.
Tomatoes are the hard ones. This year the little garden
could not produce tomatoes. In our frustration we went to the market and bought
a half bushel of big red globes.
Tomatoes come on in a rush which is why eating while
planning just what to do with them diminishes the crop before they are
preserved. Oh those luscious, wet dribbles spilling out of slices on a plate
with just a dash of salt, mmm wonder full, simply full of wonder.
Then the work begins, the mission: garden salsa. Drop
tomatoes one at a time in boiling water then into a big bowl of ice water, peel
and nibble, peel and cut, keep moving. Fill up vessels of chopped tomatoes with
onions, garlic, peppers, a little celery, spices, vinegar and a bit of sugar.
Keep moving. Drain. Heat in a pot. Get the jars ready (or containers for
freezing when the can part of canning gets to be too much). Prepare a hot water
bath for the jars. What the heck, this is a lot of work.
I am very aware that each canning season may be my last,
aware that in the disbursement of goods from passing elders, the jars of their
preserves are often divvied up among the living loved ones giving us real food
for thought. I am aware that these small colorful memories including the
immense joy of seeing amazement in young bright eyes at their first experience
saving food will last a lifetime.
Ping. One by one the cooling jars one-note at us as we lay
exhausted on the sofa. Yeah. It’s worth it.
Thanks for stopping by. I hope you get a chance to read my memoir book about the time I learned all this stuff, A Homestead Decade, How Crunchy Granola Changed My Life, Amazon Kindle 2.99. If you like it, please write a review. Enjoy this beautiful Autumn. Love your people every day.
affectionately,
Helene
