“As an adolescent, I went to charm school, where I learned to pour tea and relate to boys, which, as I recall, meant giving them the pickle jar to unscrew, whether it was too hard for me or not. ” —Sue Monk Kidd
T H E F I N E A R T O F H O M E C A N N I N G
This week’s challenge on partner Susan and my alternate site was Preserving Food.
Mason jars come in all shapes and sizes and some of these jars are more in demand than others especially at this time of the year when the cooler autumn temperatures arrive and the more ambitious among us decide to maintain a family tradition and perform their own at home food preservations.
I have to admit that when I was a youngster I spent many waking hours helping my mother collect the mason jars and lids that would hold the many fruits and vegetables used in making her pickles, jams and jellies and of course her secret chili.
At times when you watch someone performing this perennial ritual you notice that it does take determination and an iron will to ignore the amount of work, effort and pride that goes into each and every mason jar selected.
As an adult I still relish the number of tasty items that can be canned and made at home.
For some folks it is a cottage industry while others ( like myself) enjoy the efforts that hard work and secret family recipes have produced after years of refinement.
Opening a mason jar might be challenging at times but putting the items into the jars and then preparing them for the winter is not really my cup of tea.