I grew up with a mother who would make jars of home-made pickles. For YEARS AND YEARS I refused to call it "CANNING" because the preserves and such were in jars, so I called it "JARRING." My mother would get so frustrated, "My dear, it's not called jarring, it's called c-a-n-n-i-n-g."
Well, if canning involved actual cans, I would be happier with the term. Finally, in my late thirties, I relented and began calling it "canning."
I've never seen anyone go through the entire process of canning other than when I was about 17 years old and half-way observed my husband's grandmother slicing her peaches, getting them ready for canning. Oh how I wish I'd been wise enough to be glued to her kitchen while writing down her every step to PRESERVE HER RECIPE!
|Grandma Ester with my husband on her lap.|
His feet are still huge.
Lord, I miss those peach preserves.
For years, I have wanted to learn how to can. I admit, the process seems daunting to me. It's foreign to me, but I yearn to give it a try.
In my thirties, before my mother passed away, she presented me with a gifts for canning --- the big pot, jars, and books.
This week, I purchased some Liquid Pectin and a set of canning tools. I could not find the metal grate that is supposed to go at the bottom of my large canning pot, so I had to buy another one. I don't know how to use any of it, but I've GOT IT ready!
Now, I must go into over-drive to make my lists of seasons for certain veggies and fruits, so I can know which foods will be at their prime for canning, depending on the month for our Southern state of Texas.
Right now, we are exiting October and heading into November, so I will have to check the local Farmer's Market to see what they are selling. Down the street from our residence, they have days of "pick your own berries" and I need to participate so we can have very fresh, grown on the vine fruit ready to be canned berries. We get enough blackberries on our own land, so I will be ready for summer 2014 to do my own blackberry preserves.
I suppose jars of strawberry or raspberry jam will be the gift I will be handing out to everyone at Christmas 2014, well, if they are edible.
Since I don't have anyone in my family alive who is experienced in canning, I have been searching on-line for instruction and found this great site:
No pressure-cooker for me, not yet.
This week, I'll be exploring my options. Pretty soon, I will be a pro at jarring...I mean, canning.