
I have been meaning to write this for about a month now, but when I've had the time to do it, I haven't had the energy. When I've had the energy; it's been too late at night to start blogging.
This summer Erich and I explored the world of home canning. Canning has become a lost art, I think. Mom has told us that they would spend all summer canning. Once things were ready in the garden, Grandma, my aunt, and my mom would can it. Mom said it was hard, hot work- because you stood over the boiling water all day. Plus, it has to be done in the summer, when temperatures are already high. Mom never made canning sound like a pleasant experience.
We never canned at Mom's. I don't know if it was the memories of her own experience as a child that kept her from canning. More likely it was simply that there was no need to can. You could go to the grocery store and buy canned or frozen vegetables. It was much easier. Thanks to shipping, you can also get fresh vegetables year round, even in Upstate NY where the growing season is about 2 months (Three in a good year). I don't remember my Grandmother canning, so she must have stopped somewhere in the 1970's too. Probably for the same reason- it was no longer a necessity.
My mom always made jams and jellies. Raspberry, strawberry, grape, blueberry, hot pepper. Those are the memories I have- stirring the pot, waiting for it to boil. Then carefully pouring the hot liquid into jars, filling the jars with a plug of melted wax. I had the special job of writing out the labels- everyone said I had the nicest handwriting. Whenever we've had to write out something (party invitations, place cards, etc) it became my job. Mom would give the jam as Christmas gifts. People were always thrilled to receive the jam. It wasn't until I started carrying this on myself that I realized what a nice gift you are giving someone.
When we moved in, Erich planted raspberries in the back yard. I was opposed to this, because I had memories of childhood summers spent picking raspberries. I always picked on the outskirts of our patch. I was never really enthused with the outside- bugs and dirt do not appeal to me. You'd think I grew up in the city, rather than the country! After a couple of years, our little raspberry patch started producing. The first year we had enough for a couple of batches of jam. I bought decorative baskets, filled them with jam and homemade cookies, wrapped them in fabric, and gave them as gifts to the people I worked with. I like to wrap the baskets in colored tulle. It is cheap (a couple of years ago I bought it for 49 cents a yard at Walmart), and looks nicer than cellophane. Plus, you can see through it-so the recipient can still see what is in the basket. Last year we had enough berries to make 72 jars of jam, which was 8 or 9 batches. We made jam for quite a while! :) I've still got jam left, and have been getting creative using it in recipes.
Each year we have planted a bigger garden. This year, we had an abundance of cucumbers. Erich's father (who lives next door) also planted cucumbers. Erich eats pickles, but not cucumbers. I started eating cucumbers with lunch and dinner (and sometimes as a snack). I took them to work and shared the bounty. And yet they kept coming. So we looked at making pickles. I was terrified of canning, but then found we could do a cold pack pickle. Instead of sealing the jar in hot water, you put them in the refrigerator. So one weekend we made bread & butter pickles. You can buy little seasoning packs with all the right spices, then you just add vinegar and sugar, and of course, cucumbers. We ended up with six pints of bread & butter pickles. The recipe said to wait three weeks before opening for best flavor, so when our three weeks were up we had a pickle unveiling dinner. We invited Erich's dad over (his mom was out of town). We had hamburgers, fries, and of course, pickles. Then we sent Erich's dad home with his own pint of pickles. The pickles were good-not quite as sweet as what you would buy at the store, but they are good.
A couple weeks later, we had another surge in the cucumber production. By this time, I was sick of cucumbers. They are my favorite vegetable, but I can only eat so many! We had 12 ready in one day. They aren't little cucumbers-each was 6-8 inches long! I searched online and found a recipe for relish. We bought the Ball Canning Sample kit. It had jars, a recipe book, and a basket and sling to hold the jars in the pan. I was certain my big stock pot was deep enough. Unfortunately, the cucumbers were ready on a Tuesday. If it had been a Thursday, I probably could have gotten away with putting it off until the weekend. But I knew they would not last until the weekend. So after working an extra long day, I came home and the process started. Erich and I peeled and chopped cucumbers, peppers, and onions for an hour and a half. I had never felt the need for a food processor, and that night I wanted one more than anything! (The following weekend we bought one). According to the recipe, we had enough cucumbers for three batches. You have to let the chopped vegetables set for a couple of hours. I used that time for my 'relaxing' time.
Then it was time to cook the vegetables. Since my large pot was the pot we were using for the actual canning; we had to use my next largest pot for cooking. This meant cooking one batch at a time. Each batch was supposed to produce 4 pints. The first batch filled one pint jar. Hmm-- something is wrong! We put the one jar into the hot water bath. You are supposed to bring it to a boil and then boil it for 10 minutes. This is when we realized my big pot wasn't big enough! We had boiling water all over the stove. It is now about 9pm, I have been on my feet for the better part of four hours, I'm tired from work, feeling like I am failing miserably, and getting crankier by the minute. I am snapping at Erich. I'm hot (did I mention this was SUMMER? And we are standing over a boiling pot of water?). I'm totally out of my element. All I can think is that I want my big comfy bed. Oh, and to never see another cucumber again!
The canning process finishes on the first batch, and we have one jar of what does look like relish to show for our efforts. It doesn't look like the green relish we're all used to; but it does look like relish you might find in someones grandmother's pantry. We repeat the process for the remaining two batches. I think I have found a new 'worst smell'. Cooking cider vinegar, sugar, spices, cucumbers, peppers and onions together. You do NOT want to lean over that pot and take a big whiff. But my sinuses were clear that night! :) By the end of the night, we have made four pints of relish. It was a lot of work for four pints. I cleaned up the kitchen (didn't want the smell of onions lingering any longer) and fell into bed. Vowing never to try canning again. We had been making relish for over 6 hours from start to finish.
I came home for lunch the next day to find Erich had been shopping. He bought us the correct stock pot for canning. He thought the previous night was a success, and did not have the same negative opinion that I had of the whole experience. I did briefly question his sanity. For dinner that night, we had hamburgers. WE cracked open a jar of our relish. I took a fork full out of the jar. I really tasted the onions and it seemed spicy. But when I put it on the burger, I started to like it. There is sweetness, and the bite of the onion. It's more complex than the green relish you purchase at the store. I waited for Erich's opinion before voicing mine. Both of us decided it was pretty yummy. Erich has been eating it on turkey sandwiches instead of using cheese (I don't really understand that, but he likes it). We've already gone through one jar in a month. I had hoped we'd have some left for my parents to try in December, but I don't think that will happen.
So our canning experiment wasn't a total failure. Having the right size pot will probably help us tremendously. My mom sent me my grandmother's Ball canning book. This book is older than I am, and I imagine it was not the first one Grandma owned. She has several recipes marked, and now I'm wanting to try those. Erich and I have spent a lot of time looking through the book, getting ideas of things we would like to make next year. In doing so, we are already planning our garden. I guess I will be adding canning to my list of hobbies. I would like the garden to cooperate next year and have the harvest ready nearer to the weekend!
