Nothing says summer in Maine like windjammers anchored in harbors, tourists in lobster bibs, cocktails on the deck, kayaks tied to the tops of cars, a warm piece of homemade blueberry pie, and gathering seashells. To me summer means a season of farmers’ markets with just-picked produce, artisanal goat cheese, fresh baked bread, decadent chocolate truffles, and best of all a lot of (usually really good) homemade jam.  There is something very simple and pure about being handed goods by the person who grew, picked, or made them.

I did not grow up watching my uncle farm or have a grandmother who canned, but because of my father’s family’s routes in rural Arkansas I heard stories from an early age about farmers showing up at the back door with fresh produce, homemade butter, and bacon they traded for my grandfather’s legal services. Farming whether on 100-acres or in one’s 1/4 acre backyard plot has been a way of life in this country since the first settlers set foot in Plymouth, MA.  So, it seems to reason what with history’s recent financial upheaval people would gravitate toward tradition and become more engaged in DIY projects and develop useful (gardening, sewing, cooking..) skills. I certainly have embraced this idea!

With the help of my friend Margaret and her homesteading workshops I am learning to make my own jellies and jams.  Saturday, under the tutelage of Master Preserver Allison Duffy, we joined a couple other women to learn about home food preserving and to make strawberry jam.

First, we learned about acidity levels (this is essential to canning safety), equipment, methods, resources, processing, and headspace (important to creating a good seal). Then on to the actual production: prepping the strawberries, mashing them, preparing the canning jars and lids, bringing the strawberries to a boil with a sugar-pectin mixture, and processing in a water bath canner. I have laid out a few photos from our fun day to document the steps.  For the Strawberry Jam recipe go here.

Having taken a couple canning and preserving classes before this one I now feel comfortable enough with everything involved to begin making my own.  Because Margaret’s workshops are so much fun I will continue to attend them and undoubtedly will bring new questions, mishaps and hopefully success stories back to Allison (I am fairly certain she knows everything there is to know about canning and preserving at home).

For information on canning and preserving go here.  Oh, and check out this site for recipes!!