Canning

Alden and his manic smile.

This is another picture from our trip to New Hampshire, at a BBQ. It made me realize the three of us do not have that many pictures with us all thgether. Alden loved swinging in the hammock, if I had two trees close enough together I would get one...We did some canning on Tuesday. Karen came over and we made a batch of blueberry strawberry rhubarb jam and a batch of rhubarb ginger sauce. The catalyst for our project was our bountiful rhubarb in the backyard. We still have more of the stuff then we know what to do with. We need to figure a way to harvest it and store it for a month while our raspberries ripen... then we'll be living in Pie City.

We have been talking about canning for several months, but had nothing to can. Finally the stars lined up with our rhubarb and Karen coming over with frozen blueberries and us having the jars, and discovering some old strawberries in the back of the fridge, and a canning book from 1951 in the basemant. Good stuff.

The process was a lot of fun and is basically boiled down to boiling down ingredients and jars over and over again. The jam is tasty and the sauce is awesome.

Jam =
8 cups rhubarb
1 cup strawberries
1-1/2 cup blueberries
1/2 lemon (zested and juiced)
3 cup sugar


Rhubarb-ginger sauce
1 lb rhubarb(chopped in 1/2" sections)
3/4 cup maple syrup
1 orange (zested & juiced)
2 tsp fresh ginger (zested)