A week or two ago I decided to try canning for the first time on my own, since living at home with my parents. When I was growing up, all summer long was canning, picking, shelling, blanching, freezing, weeding... we had a huge garden. It was a big job. I hated the heat from the canning and was afraid because I witnessed a jar or two exploding.
But, I decided it was time to face my fear and give it a try on my own.
First, you wash all the jars. (this was very satisfying)
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Then, you boil everything, including the lovely yummy rhubarb-strawberry-apple preserves you decided to make.
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Then, you fill the hot jars with the hot preserves, clean the edges, put the tops on, screw it down tight and turn it over to seal.
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Then, if all goes well, you have lovely little jars of preserve. Apparently you are supposed to do a final hot water bath before you are officially "done," but I wasn't aware of this and didn't really have the equipment. So, hopefully there wasn't any botulism floating around my house.
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So it turns out that
Tammie had never tasted rhubarb. How can this be?!? This must be rectified at once! So I sent her a jar. Which apparently she then proceeded to hoard and not share with her children. I approve.
Then, a week later, I got a nice fat envelope in the mail from Miss Tammie. No, it wasn't a doctor's bill for the botulism case... it was this lovely little birdie clutch! She made this for me. I am so touched.
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I love, love, love the grumpy owl on the inside flap. Isn't he adorable? I love this little bag so much. I am plotting what to put into it. Lipstick and a credit card? Paintbrushes? Birdseed?
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Fun with the post! I love this! I sent off quite a few care packages last week, which was fun. It's so much fun to get packages in the mail.
3 comments:
no botulism here!
sending and receiving care packages is the best isn't it?
so glad you like the clutch. :)
You forgot to mention the lovely ping the lids make as they jars cool and the seal is formed! I think you are fine not to boil the jars afterwards. I never do and no one has suffered--yet. I put the washed jars and lids in the oven at 400 for about 20 minutes so they are nice and hot and sterile when I put the hot preserves or whatever I am canning in them. I learned the oven trick from a former coworker who grew up on a farm. What a lovely bag from Tammie! And thanks for the care package you sent to me :)
I'm eating up all the other jam as quickly as I can! Like we need botulism on top of everything else.
I *love* the clutch and so does my mom. :)
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