My kitchen is echoing with the sound of smacking lips. That and a loud "pop", followed by cheers signal one of my favorite times of year:
I was thinking as I munched on a piece of toast lathered in fresh hot jam, while cheering for the popping lids: what an increasingly unique experience. Yet my kids hardly know it. They are growing up thinking that homemade jam, salsa and applesauce are "normal".
Here's the thing: canning and making jams, is a dying art. In years past it was a necessity for winter survival. But with commercial canning, it's now become a delicacy. Moms aren't passing the skills on to their kids. In fact, many of my contemporaries don't know how to can and preserve. We're already on to the second generation of losing this homemaker's skill.
I'm doing my part to pass along the skills to my children. Hopefully they will continue it. They certainly have a culinary appreciation for homemade jam and applesauce. And they're developing the know-how.
Enough rambling. If you're a canning neophyte and want to learn how - give me a ring. I'll be more than happy to teach you. And just so you know - it took us all of an hour to put up 5 jars of jam. It was a matter of crushing blueberries and boiling them with pectin, adding some sugar and then spooning into clean, hot jars. Then we put on the two-piece lids, inverted them for five minutes and enjoyed the scrapings from the pan while we waited. Now I'm listening to lids pop and anticipating a few months of yummy blueberry jam.
Anyone else out there do some sort of home preserving and care to share? I'm thinking I'm not as alone in this as I feel.