Not music, canning. As the raspberries ripened a cup or two a day, they were enjoyed fresh, but most frozen. Once enough had been accumulated, the first canning session of the year was conducted. Realizing that I should have crushed the berries prior to freezing so that the amount I had was accurate. The first batch was made and canned in tiny quarter pint jars, there are many of them in the house and they don’t have much other use, though I think I may just freeze herbs and pesto in the rest of them this year. The lesson to crush before freezing was heeded and the next week or so of berry collection was frozen crushed and batch number two made when enough were accumulated, this time canned in half pints. At yesterday’s Farmers’ Market, we purchased several pounds of blueberries. We had planned to go pick them, but each time we planned to go, it was either blazing hot or raining. Also peaches and plums that were brought in from far enough away but still within the 50 mile limit that they survived the mid April freezes and snows. Yesterday before we took off to go see a play at Blackfriars American Shakespeare Center in Staunton, I made a batch of Blueberry Double Ginger jam, this morning, a batch of Blueberry Maple Jam, and this afternoon, a batch of Peach-Plum-Ginger Jam. That shelf is filling for gifts, family sharing, and our use.
The wild raspberries and blackberries are just beginning to ripen. We will gather them and depending on the quantity, batches will be made into either individual jams or a mixed berry jam.
Soon the cucumbers will begin and the peppers will develop and pickle making will commence. The only pickles made so far are a few jars of dilly beans. There aren’t enough of our beans to make too many jars of them. I will be freezing as many of the remaining ones as possible for our enjoyment when the season ends and we can no longer pick them from the garden or purchase them from the Farmers’ Market.
The pickle shelf will begin to fill soon. I generally store the canned goods other than jams in the root cellar, but I love the look of the pretty jams and pickles in my beautiful open cabinets, so this year, two shelves will be dedicated to them and the over flow along with the fruit sauces, tomato sauces and salsas will go to the root cellar with the garlic, onions, sweet potatoes, and pumpkins as they are harvested.