[homesteadmamma]

As I watch the shelves filling up once again, I think of how canning brings such joy to me, even with the work it entails. As I wash the jars, boil the lids, peel the fruits and veggies, I'm in awe how the pioneer ladies slaved away in order to have a full larder come winter.

They didn't have the conviences we have now when we do our preserving and they slaved away in heat with no a/c, and yet their shelves much have brought them simple joy during the long winter months, when they were able to go to their larder and bring food to their table, when they were able to share with the neighbours who may have been burnt out or were sick.

As I look at my shelves, I'm reminded of these pioneer ladies and I'm reminded to be thankful; thankful that I have the health and the ability to do this wonderful work, thankful that I have an electric stove with a/c if I need put it on, thankful for the $$ to pay for the fruit. When I run downstairs to get a jar of pickles, jam, etc., once again I'm thankful for God's provision in allowing me to be able to do this work on my homestead.

Do you enjoy the canning/preserving process? Are you thankful for it?

 

[MJsLady]

Well as of yet I have not had the means to can. I do plan too though. My sister did when I was growing up, she made pickles (never figured out the secret to chrunchy ones and she was always disappointed in her soggy pickles!) strawberry jam, we teens missed morning classes to go picking, wild blackberry, mulberry, and any other fruits we could get by the bushel.
I am really hoping my health holds next year so I can do my own garden, and supplement it with the farmers market.
Thanks CJ for reminding me of why i want to do this!

 

[dz_blonde_girl]

I like hearing the lids pop! I enjoy seeing the full shelves. Maybe this new perspective will help with the rest. Thanks CJ!

 

[homesteadmamma]

Karen, I love hearing the lids pop as well. Michael thinks its the funniest thing when they pop. He laughs and laughs.

 

[mustang80]

I would love to get into canning more. The most I've put up is strawberry jam and I haven't done that in a while.

I also like to put up applesauce, and I plan on it this year. I usually freeze it, though. Keeps all winter!

 

[doodlebug]

I haven't canned anything since we moved 3 years ago; we had to leave behind our wonderful grape arbor, oh how dh misses the grape jelly made from those grapes. I will be canning in a few weeks as we have a tree full of pears this year and I also plan to buy some peaches so I can make fruit cocktail and can some peaches as well. I like to hear the lid pop too lets me know I did everything right. And I love looking at the jars of new produce sitting on the kitchen table while they cool. I certainly feel sorry for what the pioneer women faced, I'd hate to think I had to can stuff over a woodstove or open fire when the temp here is 90 degrees with 90% humidity and wearing a long dress and petticoats, yuck.

 

[Michelle]

I haven't canned anything ever....I'm a bit intimidated by it all, but I would love to start.

What kinds of things do you can, CJ?

 

[homesteadmamma]

Michelle, I do anything that can be canned in a hot water bath.

So thats:

- peaches
- pears
- blueberries
- jams/jellies
- tomatoes
- salsa
- chili sauce
- pickles
- relish

I think thats it for me.

 

[duckduckgoose007]

Cj....Would you mind sharing your recipe for Chile Sauce with me? I made it years ago, but cannot seem to find my old recipe. Thank You in advance. Have a great day.

 

[Julie]

As I'm cooking away at the jam and getting it canned, I also have often wondered how the pioneer ladies managed to "put things by" without the modern conveniences we have today. My mother's mother grew up on a farm in Michigan where Papa had a root cellar. Mama made butter and also canned many things. Today, many many years later, Auntie Pat, Aunt Melza, and I are endeavoring to carry on the traditions. My grandmother made the world's best pickles to die for; I will have to dig out her recipe and try making them.

Over the Labor Day weekend I will be making a small batch of the sweet chili sauce Gran always made, as I have 8 half-pints, one full pint, and 3/4's of a full pint left over from 2001 (I did not make any last year). It's good with burgers, meatloaf, roast beef, huevos rancheros, or even **gasp** a dip if you were desperate!! Sometimes if there is too much juice in the pot, I will strain some of it off and process it to use in soup stock just for flavor.

After I got my jam canned in June, I will often go down to the basement and pull out a jar or two and just LOOK at the beautiful gleaming jars of jam. The color, flavor, and texture can be a work of art. And it tastes so good!! I'm gonna go quick make some bread now --

Julie