So, I've been expanding my homemaking talents by canning this year. And, wow is it a lot of work! I've burned myself several times, it makes my kitchen the temperature of a tropical rain forest, and I despise the sight of fresh vegetables when I'm done. It's difficult to spend hours chopping and cooking to produce a jar of salsa when there's a Food Lion just down the road. And, honestly, I've wondered sometimes if it's really even financially beneficial. But, I think after I build up my jar supply and I grow (or bum off of other people) what I'm canning, it really is cheaper than buying it. So, here is the tally for this year ...
41 quarts and
30 pints of ...
peaches
green beans
pickled okra (yee-haw y'all!)
pickled banana peppers
tomatoes
salsa
peach jam
strawberry jam
and we have stocked an ample amount of peaches, strawberries, blueberries, and okra (an "ample" supply of okra isn't very much for us - I don't even know why we grew it this year, but it's producing like crazy!) in our outside freezer.
So, it seems crazy to spend so much time and money on canning. But, when it's all over, I have to admit that it's quite satisfying to see all of those jars lined up on the shelf: red, green, and orange. They're beautiful in a way. And, I'm passing on the art to the next generation: Kate carries around my jar-lifter-outer thing and tells me that her pretend food is "too hot".
And ... it's satisfying to know that my family will have lots of healthy canned food to eat while I'm recovering by myself in Hawaii.