On Friday I made rhubarb jam. The day before, reporter John Ross raised an eyebrow when I told him I love canning. He’s writing an Alive & Unedited piece about me that will be in the June 3 issue of Columbus Alive!
It’s true. It pleases my soul to take an in-season about-to-spoil fruit and transform it into something that will last years. I like the rhythm of my work when I am chopping, stirring, sterilizing, filling, and boiling. I love the ‘pop’ sound that tells me a jar is sealed.
And the rows of colorful preserves in clear glass jars as they cool overnight on the counter? Pure satisfaction, in my world.
If the thought of canning fills you with fear instead of affection, look forward to simple tips and recipes over the summer. You can also come to my Jam Party at Wild Goose Too Many Cooks on Sunday August 1. It’s $10 for a hands on workshop from 7 – 9 pm and everyone will go home with a jar of jam!
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Rachel,
I’ve only recently gotten bit by the canning bug, but I am equally hooked on the thrill of that little popping sound. Just this morning I was telling my husband about all my canning plans for the summer: tomato jam, strawberry jam, peach jam… I can’t wait. I’m looking forward to hearing about your adventures and being inspired by your posts.
Chefdruck´s last blog ..Exploring French Wines: Vouvray
I think the pop noise is the most satisfying sound! One little noise sums up all my hard work. I love knowing that I have peers who are as interested in canning as I am- too many people call it a “dying art”.
Josie´s last blog ..Cooking: A Love Story
Your jam looks yummy. Would you mind sharing the recipe?