I remember watching my grandmother make jams, jellies, pie filling, and assorted vegetables during the summer. Having fruits and vegetables from our garden or local farms year-round was perfectly normal. Once I was on my own, convenience food became more common than fresh food. A couple of years ago, I decided that fresh (or at least less-processed) food would be a step on my path to trying to be healthier.
Going through various cooking magazines, cookbooks, and family recipe books, I found many references to home canned food. A long chat with my grandmother set something in motion in the back of my head. I found myself drawn to the canning supplies at various stores. By the end of the year, I had purchased two canning recipe books, jars of various sizes, and other supplies. I waited for the summer farmer's markets in the area to start up. Reading and re-reading the recipes became my favorite summer pastime.
This weekend, it all came together. I canned!
4 oz jars of sugar-free strawberry jam
and 2 pints of rhubarb juice concentrate
Happiness is hearing that *ping*
Labeled and ready to share
Opening the first jar of *my* jam was a bit of heaven. It made the best PB&J I have ever had. The rhubarb juice has been added to sparkling water, diet ginger ale, and iced tea. If you love rhubarb the way I do, it is a must-try! It will be guest starring with Prosecco for an lovely spritzer this weekend, if I have my way.
I see many more canning adventures in my future.
After I finish my rhubarb tea.
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