Adventures in food preservation
I have never had an urge to can before, not when it’s 110 degrees outside.
But up here, in the northern country, I can feel the change in the air, and it has brought on such a flurry of activity. The days are still warm, but there is a cool breeze, the apples red and the Canadian geese are on the move.
And I feel like a squirrel, hurrying to gather and store for winter. There was no time to plant a garden this year, but I’ve been at the farmer’s market each week buying a bushel of tomatoes and carrots, and bunches of delicious basil and dill.
I will say, truthfully, that the whole canning business had me terrified. Boiling jars and lids, skinning tomatoes…eek! But, never being one to ease into anything, I just dove right in and spent an entire morning elbow deep in tomato pulp. It was such a lovely, tactile, cathartic experience. Then at the last minute I got nervous about water-bath canning, and stuck the whole lot in the freezer.
The next day I gave myself a pep talk. I could do this canning thing, and if the family got botulism, what a story to tell! I went through with the whole process, and no one has died, yet.
Addison had been begging to make dill pickles, so we try our hand at that as well. We’re calling them our Halloween pickles, because that’s about the time they’ll be ready.
I’ve been making batches of zucchini bread and chocolate zucchini muffins as well, but we seem to eat those up as fast as I can freeze them. All the kids pitched in to make raspberry jam after we went berry picking.
Asher has pitched in by taking good, long naps, and sampling the fresh fare.
Now, I really should get on to unpacking, organizing the basement, and finally hanging pictures on the wall, but I have all winter to do that, right?