The best thing about summer is fresh vegetables… I love everything about them! From picking them from the garden, arranging the different colors on my table, and of course eating them! Last year, I decided to learn the techniques that preserved some of the summer’s fruits (I put up Daddy Joe’s corn). This summer I expanded our pantry to include pickles… dill, bread and butter, half and half, you name it. The kids cut 2 bushels of pickles for our project, and had some fun in the process. We had one minor injury… Harrison’s thumb (healed up nicely, though). Mandy and Andy joined in the fun to make more pickles, peach jam, and pasta sauce. I even dabbled with Lloyd’s favorite …orange marmalade (sort of failed, but he still loves me). Jennifer and I experimented with pear-ginger jam and also more peach (that she and all 4 kids picked from Jones Orchard). We’ve done this for fun, and it’s been hard work! To put this in perspective, each year my Mom’s family put up 500 canners each summer. This was so her family of 9 could eat throughout the winter. Although I don’t want that kind of pressure, I do want to master the art of preserving.
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