I know that everything essential and great originated from the fact that the human being had a homeland and was rooted in tradition.” Martin Heidegger
This past week I received a call from one of my daughters asking if I would like a jar of her first batch of crabapple jelly. I was so excited to be picked as a taste tester! It was her first try at canning and her excitement was catchable, as she had not shown an interest in this ancient art, although I had done a lot of it in her growing up years.
Canning brings back so many memories of my childhood. I remember my mother carefully washing jars, lids, and rings. While they air dried, I can remember her washing the cucumbers and making the brine for the dill pickles. Then taking the jars and filling them with either sliced cucumbers or whole small cucumbers.
She’d pour the brine into the jars and lower them into the canner. After they boiled for a time, she’d carefully lift them out, line them in neat little rows, and cover them. We’d all anxiously wait for that loud “pop” that let us know that the jars were sealed properly. Oh the memories!!!
Each newly harvested fruit and veggie had its own place in the canning que. One year I counted 82 quarts of strawberries. They were all gone by New Years 😳
Well, needless to say, the crabapple jelly is delicious, especially on Cobb’s bread transformed into French Toast that was to die for…..❤️ There’s the picture to prove it😍
Next we tackle dills…but canning is so much easier today because after you fill your jars and close them, you just stick them in the dishwasher and after a complete cycle…voila …Done! Except we still wait for the “pop”. It’s just tradition.