"As the Jelly Jar Seals," a canning (soap) opera!

"Yes, I can!" is my punny slogan. I can and I CAN. This time of year, I CAN. Whatever I can (ha!) get my hands on. So far this year, it's been two types of pickles, pickled beets, and beet jelly. Today I think it will be carrots.

Canning is one of those things that gets a bad rap. Sure, it can be dangerous with the large pots of boiling water and glass, but the sense of accomplishment that a person can get from knowing that they are saving food for the winter, and when you open that jar of lovely summer in the depths of winter, it is a wonderful feeling. I love looking at the jars we've preserved and just enjoying the feeling of accomplishment. I have wonderful memories of helping my mom can green beans (I wiped the top of the jar) and helping my grandmother freeze corn (I held the bag). Each time I can or preserve, I think of those times with loved ones and even though Grandma has passed away, she is still alive in my memory and my heart. I feel closer to her when I'm doing something that I remember doing with her! And I still call my mom to double check things ("How much juice do I need?") Sometimes I already know; I just call to chat about a shared passion.

Canning is making a come-back. As people become more concerned about what is done to their food and where it came from plus as food prices go up, canning will continue to be popular.

I made a zesty bread and butter pickle plus a normal bread and butter pickle for Matt who's not so fond of the the "zesty." The cucumbers came from our CSA plus some from Matt's coworker.

The cukes with red peppers and onions for the zesty. So pretty!

I made 2 quarts plus 4 pints of the zesty and 3 pints of the normal. A quart jar is about the size of a large pasta sauce jar and a pint is about the size of a large jelly jar. Not to be confused with actual jelly jars which are often latticed on the sides to be "prettier" than the normal canning jars.

I also made pickled beets and beet jelly. Beets are almost the perfect vegetable. According to the Nutrition and You website, beets are full of fiber, vitamin C, potassium, and anti-oxidants.

So many people don't like beets and I think they just haven't had GOOD beets. Beets need to be dressed up a bit (my favorite way is boiled with butter and salt/pepper, yum yum!) but when canning, you can use all of the beet. Cook the beets for the pickled beets and keep the juice from cooking for the jelly. The only "waste" is the skins from the beets that you take off AFTER cooking. And you can eat the tops as either a salad or cooked, how wonderful!

The pickled beets in their jar; look at that color! How many purple foods are there in the world? :)

The pickled beets and jelly. Beet jelly tastes like a combination of grape and strawberry, very yummy. I also like that in the background of this picture is my sewing machine; look at this domesticated diva! Canning AND sewing! :) If only you knew the ugly truth...

I ended up with 1 quart and 7 pints of pickled beets and 13 jars of jelly. All sealed, so it was a good canning day! I didn't can everything in one day. I made the pickled beets and saved the juice for the next day to make jelly. You heat the juice up again anyhow so why not save it till the next day. Just be certain that you label it when you put it in the fridge otherwise it looks like a funky type of Kool-Aid and people might try to drink it. (Voice of experience!)

The jelly jars cooling.

There is always one victim when I can, the stove top. No matter how hard I try to keep things clean or not spill, I still do. I think it's part of the gig to scrub the stove after canning, especially if you've been canning something that drips (like jelly) or is a dark color (like beets) or cooks for a really long time (pasta sauce). The stove always looks horrible. Here's proof:

And after some serious scrubbing!

Like new!

If someone is interested in learning more about canning or learning how to start, I can do another post just on intro-canning information or you can check out the USDA or an Extension office near you for more info.

Next time on "As the Jelly Jar Seals," will Merrilee can carrots? Will she ever have enough tomatoes to make sauce? Will Matt come home again to a filthy stove top? And whatever happened to Mr. Stripey Tomato, last seen entering the M&M household and not seen since? Will the mystery be solved? Tune in next time to find out!