It’s not really fair to blame this week’s home organization project on a jar of homemade jam, but I’m going to do it anyway.
It all began this summer when we made jam – and for once we canned it instead of making freezer jam. We needed jam (kids and peanut butter and jelly sandwiches go together, don’t they?) and I couldn’t take paying the prices for jams/preserves made with only fruit and sugar – becasue I refuse to buy fake sweeteners and especially high fructose corn syrup. But I was reluctant to make the jam myself because I was intimidated by the process. The cooker! Sterilizing the jars! The botulism! The, the, the….whatever. It was so easy!
After the jam was a success (and I mean it is so good – made with organic frozen berries from Costco, organic sugar, and pectin that requires less sugar – I had to lay down the law here – no eating the jam out of the jar with a spoon and I mean it. Does anybody want a peanut?) we could not be stopped. The canning bug bit us big time and we got crazy with our canning!
We canned pickles, green beans, beets, and eggs. We vowed to never buy these items again at the grocery store because, why would we? Now, what to do with all of this glorious canned food?