It’s that time of year again when this woman’s thoughts turn to preserves. The seeds of those thoughts are genetic, from a long line of women food preservers from the coast of Newfoundland. In the late summer, when berries and other food items were at their prime, genes nudged the women into picking and preserving.
I remember the bottles of preserves my family and friends had stored for the winter when fresh fruit was impossible to buy due to lack of availability and money. There is a part of my genetic core which delights in these stacks of preserves. The gene makes it possible to enjoy the process and look forward to it every year.
This year, I made the supply of pickles, twenty-five bottles, for the coming year. I love them, while my husband is a food purist and eats few condiments, especially pickles. These zucchini mustard pickles go well with anything.
After our annual trip to the apple orchard, I made apple sauce for the kids. They enjoy Nan’s apple sauce and can devour a bottle at one sitting. Now a third apple sauce monster means I made extra this year. Fifteen bottles will last them a few weeks.
The orchard also sells plums and they make delicious jam. In the recipe I use, plums are boiled at least four times over two days and make especially good jam. My husband and I are not particularly fond of jam but the kids love it, so they benefit again.
It appears the gene has been passed along to the next generations too. Our daughter made plum jam with the help of the girls. They too loved the process and enjoy a spoonful stirred into porridge or on toast. Owen looked on in wonder, enjoying the occasional piece of plum which came his way. The future looks bright for preserving in this family.
My job here is done!
I must have the same preserving gene in my DNA as I am a JAM maker! I can't see any quantity of colourful fruit without being able to envisage it all stuffed into jars and then spread on toast or muffins at breakfast time.
I didn't ever come from a preserve family, but I know I sure do enjoy them when they come my way. It all looks so good, and I wish I lived close by so I could sample them! :-)
My family didn't really make preserves but I do remember my grandmother making jams and they were delicious. It's funny but I just checked out a library book on making jams and jellies but I haven't had a chance to read it yet with all the moving and unpacking going on. I am going to try it out at least one or two recipes as soon as the kitchen is assembled again.
oh i so wish i could do this. my sister is a master at canning, i wish i had gotten that gene, although, i think she learned from her husbands family!!!
No choice in my family; my mother conscripted all of her children, and grandchildren. The benefits were cost and quality. I canned the garden produce. My daughters do the same. I doubt my grands will.
My parents tended to freeze everything- garden vegetables in freezer bags, jam or apple sauce in butter containers. The basement freezer was a big one. There wasn't a lot of preservative jars in our household.
I love pickles and applesauce. My wife makes applesauce but it doesn't last long. I have it in my porridge.
I am not certain that it is in my DNA, but I certainly have it. As did my mother. And do love pickles/chutneys. Jam not so much.
Since I bought the dehydrator most of our fruit is now dried and we use it as snacks. Cheers Diane
No one in my immediate family possesses this gene.
Nice work Marie ☺ I am so often tempted to pickle fruit and veg but never seem to get around to it. I have made strawberry jam though, it was delicious 🍓
Lol. When you have the gene, it’s irrestible, Shammi.
Wish you lived nearby too, Jan.
Hope you are settled away in your new place now, Barbara. Good luck with the jam.
If I can do preserving, anyone can, Debbie.
It amazes me how hard the women worked just for a jar of jam, Joanne.
We didn’t have a freezer until I was older so preserving was the thing to do, William.
Our grandkids like applesauce in porridge too, Bill.
I like the process as much as the product, EC. Having all the preserves on a shelf gives me a sense of security, just like my fore-mothers felt.
I’ve never considered a dehydrator but it’s a great idea, Diane.
Lol. Too bad, AC.
I enjoy this time of year for many reasons, Grace and preserving is a big part of that.
You are ready for the colder days to come.
We had an old Concord grapevine out in back. Every year mother made jelly until she gave up on the work. Then she made jam. :) Brandied peaches. My friend in Comptche makes dilled green beans. You would love them.
I declare. It really IS genetic! YAY for your gifts of preserving...and for the grandkids who reap the benefits!
You were busy!!! The family will appreciate!
Not only delicious but absolutely beautiful in their jars!
Wow! That's a lot of work, but so worth it. I'm sure everybody will be loving it this winter, if they last that long. I LOVE pickles and apple sauce. Sigh...
I would love those green beans. I’m going to check them out, Mage.
I love to do preserving for the grandkids, Ginnie!
This time of year is busy, Catarina.
I love to see the stacked jars, Jenny.
The work is worth it with every bite later, Kay.
I have always preserved food as well, Marie, and my mother and grandmother, so perhaps there is something to it, lol! Your jam and applesauce look delicious, and will be surely appreciated by hungry bellies :) My mother always made mustard pickles, but no one in my family likes them but me, so I don't do it anymore. I enjoy hers whenever we visit. Always feels so good to preserve food!
Wow, they look wonderful. My family does not have this activity in their history - so I never learned to do it. But I agree, it feels like treasure stored for when the cold weather sets in. Great job.
The zucchini mustard pickles sound delicious! I love pickles; hubby hates them, but that means more for me. It definitely sounds like preserving food runs in your family. Enjoy all of your preserves!
I have said for years I should start doing preserves. I would eat ALL the applesauce!!
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