I've had the past month off of school and had wanted to do a lot of sewing during this "break", but I've found myself working on other projects instead. Earlier this summer I picked local strawberries and made homemade jam. It was my first time canning as an adult and I couldn't get any of my jars to seal. I purchased canning supplies also hoping to make some pickles as well. However my interest, and LeMont would say obsession, has gone beyond strawberry jam and pickles to many other canning projects. I love the idea of eating something I've preserved myself. Equally important to me is knowing when my food came from, especially in our current food system. The egg recall has only increased my desire for healthy, local food. Plus its great to know that by using reusable canning jars it also limits the amount of resources I'm using.
Over the past month I've made dried peaches, peach jam, kiwi jam, dried kiwis (very sour, I may not keep them), dried blueberries, pickled green beans, pickles, cucumber relish, spicy pickled carrots, blueberry lemon jam, blueberry lime jam, and blueberry meyer lemon marmalade. I've filled up a whole shelf in my pantry with preserved goods.
Here's a few pictures of what I've been doing.
Thanks for stopping by,