Becoming a Master Food Preserver

After being ever-so-lucky to be accepted into UMaine Cooperative Extension's Master Food Preserver course, I've been attending classes a couple of nights a month in Gorham.  It is an extremely quick commute for me, with some folks traveling upwards of 3 hours to be there.  It has been SO FUN so far, and I am learning so much.  Every time (for real, every time) I leave the class I call Joe to tell him about my night.  Meanwhile, he's doing his best to smoothly transition the girls from the living room through the tumultuous teeth-brushing inconvenience, and then on to their beds without a war, and I'm going on about canning beans or eating fabulous chutney.  He is amazing as always.

Anyway, one of the things about the class is the incredible fate that is the fact that there are so many other people who obsess about canning, freezing, drying, fermenting, and generally preserving food as much and even more than me.  Who knew?  Did I mention how much I am learning?  Despite making jam and pickles (peanut butter too, of course) at least 40 hours per week during the summer, I have been humbled by the new information I've learned.  There are opportunities every week in class to be a part of some new preserving experience, from making quick freezer jam, to drying herbs, making flavored vinegars, freezing fruits and veggies, canning a variety of pickles, making sour kraut (fact:  Never tried it 'till now), and talking about it all the entire time.  It is wonderful.

Having been an educator for a dozen or so years, I'm fully aware that my own learning style is to "say back" what has been read or said to me for learning.  This can be extremely frustrating and annoying to a traditional teacher who wants to lecture and move on.  But in this totally hands-on class, I'm reading, asking questions, actually experiencing the lesson with my hands, and talking about it the whole time.  It is the perfect way to learn.  I can't wait to share what I've learned with everyone I know.

As the class is about half way through, I thought I'd give you a glimpse into what we've been up to so far.  Sorry I didn't get photos of strawberry jam/jelly night.  The low-sugar jelly was my favorite by far.  So delicious!  So really, this is just a bitty glimpse, and probably not totally in the right order.  I'm not too fancy when it comes to the blogging.  Here's some of the recent scoop in photos:

Our class, minus Lauren.  We'll catch up with her next time!

Prepping sage for its vinegar.

Herbal Jelly in the making.

It's a very serious moment of pondering pesto and dried herbs.

Blueberry Freezer Jam.

Prepping the peaches for freezing.

Perfect peaches.

The Most Beautiful Peaches!

Beans over Peaches.

I'm not gonna lie:  I'm pretty sure I ate most of this jar of dilly beans one of our groups made in class.

Canning beans.

Not exactly watching water boil, we have to keep an eye on the feisty pressure canner.

Just needs corn, then Corn Relish.  Mmmm.

Corn prep for relish.

Heidi was a trooper when it came to mashing the cabbage for kraut.

Everyone gets a chance to mash the cabbage!

It's pretty amazing that this results from simply "bruising" cabbage in preparation for fermenting.

Removing the blossom end helps pickles stay crisper.

The pickle line.

Quick sour pickles.

Out of the water bath and sealing.

Our first independent project included these terrific rye crackers...

blackberry jam, homemade cream cheese...

Wait for it... Pickle Leather!  Very odd, but not bad. 

Dehydrated spaghetti dinner.  Smart and yummy meal for the local boy scout troops to take camping.

Year-Round Maine Produce

In the summer, our kitchen is filled with fresh fruit and veggies. From cukes, onions, corn, and herbs, to an abundance of all kinds of locally picked berries and tree fruits, we have plenty of what we need for eating and canning. This time of year, however, individual "commercial" preservers like me have to search a bit harder for local produce, as our freezers are suddenly emptying of the masses we felt were enough for the year in the heat of last summer.

The truth of it is, to make a living (ha!), this time of year we jam-makers and picklers often succumb to buying bulk products from distributors, including fruit and veggies from far-away places, to supplement what we don't have or can't get locally in the winter and spring. I too supplement with far-away fruit but try to use as much as I can of these Maine-grown items year-round in our jam and pickles: Tomatoes, blueberries, cranberries, apples, blackberries, rhubarb, some raspberries (never enough), herbs, corn (thanks bro!), and eggs. I have three freezers quickly dwindling of my summer and fall berry, veggie, and rhubarb supply. We also always use local Maine honey and a bit of local cider vinegar. Seasonal favorites pop up soon, including dandelions (who doesn't have enough of those?) and fiddleheads, along with never-enough Maine-grown asparagus.  It's tough growing cukes in the winter and spring, and I even begged Kate of Tibbetts Family Farm to help me out with that, to which she laughed and offered to grow some in big planters for me. She must have felt my desperation. I'll wait on those until true summer comes along. Sometimes it's better to wait for something good in order to get it from Maine.

Here are some examples of Maine-grown items I used this week with which to make jam and relish.

Keeping tomatoes local in April means opting for these
hot-house yummies from Backyard Farms.  These were for the Spiced Tomato Jam.

Utilities from Giles Family Farm.  Apple Sauce and Apple Pie Jam.

Anderson Farms, of course. Quickly running out!  Corn Relish.

With about 50 pounds left, I hoarded these cranberries from
Old Grey Beaver Bog in Kennebunk.  Cranberry Hinkle Hatz Jam and Cranberry Sauce.

Bradybury Farm, Hollis.  Blueberry Jam, Pickled Blueberries,
and Black & Blue Honey Pie Jam (low sugar/high honey favorite).

We picked up this local vinegar right at Hannaford.
Supplies are limited. 

Typically I use a combination of wild and cultivated blueberries from Maine, which are easy to come by year-round. Still, Bradbury Farm in Hollis called me yesterday to see if I needed some, as they were going to unplug their freezer. I drove up the road to the farm (just a few miles), where Mrs. Bradbury GAVE me a 30 pound bag. She carried it out of the house, brought it to the car and put it in my trunk. Think I'll be making her some Black & Blue Honey Pie Jam.

Having children changes everything.

In the United States, in Maine, where our children can go outside and play freely, where we have the space and patience to stand in a spot long enough for a chickadee to land on our hands for a snack, there is very little fear for tragedy.  The difficulty in parenting is balancing that ideal with the reality of a bigger picture, including bad people who do bad things.

When a horrible thing happens in the world, several questions pop into my head, invading the fluidity of a regular worry-free day, and causing truly sleepless nights.

What kind of person am I to have brought children into this awful world?  How am I going to help these girls grow up and steer clear of this madness?  What are the things I can do to continue to make them feel safe and yet make sure they understand how to protect themselves in every situation-- I mean, Every situation.  My mind goes nuts thinking about all of the ungodly things that could happen.  And then I think about what they are learning in their first years of school.  The basics.  Be kind to each other.  Don't dwell on the little things.  Help someone when you can.  Watch where you're going.  Take risks, but don't hurt anyone, including yourself.  Remember that everyone has a story.  Trust the adults in your life.  Stranger danger.  Ask questions.  Keep going.  These are the things I ought to be focusing on too.  And hugs.  More hugs.  Appreciate the simple things. 

New and Hipper

Yeah, I know it's been a while, but I really do have some good excuses.  The jam business has turned into more of a jam and peanut butter business, with orders-a-plenty busying up the holidays and the farmers' markets.  We've also gotten quite a few local wholesale requests from coffee shops, bakeries, and produce markets.  I'm happy to have my PB&J wherever the local foodies frequent.  Also, you can't blame a girl for taking care of herself more than her blog, right?  Enough said about all that.  The point is, the jamming is good, thanks to all of our awesome customers.

Now, more about me.  You'll see over on the right of my blog that I am a self-classified "runner."  I sort of think that once a person has been running for a good while, technically speaking, no matter how fast or slow, how short or long the distance, one is a runner.  However, I have not been actually running for over a year due to a bum hip.  Suddenly after I turned 40, I felt pain in my hip.  It was drastic and sharp.  I could barely walk, forget about run.  It happened abruptly while running one day.  And I run slow, so seriously, I was not pushing it.  I just couldn't run or walk without severe shooting pain in my hip.  That pain spread all around the hip joint and led me eventually to see a doc to have it checked out.  The short version is, after some physical therapy, a couple of cortisone shots, and some chiropractic care, I was told I needed a new hip.  Actually, I was told that from the beginning of the doctor's visits, but because of my age, doctors wanted to take other measures to see if we could make the pain go away without replacing body parts.  Bad from birth I was told, with the ball just not fitting the socket properly.  Thus the socket was chipping away where the ball was running into it in all the wrong places.  In the x-rays you could actually see one of the little chips floating around my hip joint.  Gross, I know.  Anyway, last week I got a new hip, and here's what it looks like, except this one's about double the size of the one in my body now.  And yes, the new hip is pink.  How cool is that?

So now, one week later, I'm up walking with a cane, driving my kids to local Maple Syrup Weekend events, getting over it.  They say that people who have had this Anterolateral Hip Replacement surgery can look forward to resuming ALL regular activities within three months.  Does this mean I'll go back to running?  Already, although I am still bruised and swollen, exhausted after being up for a couple of hours, and it's obvious I am growing into parts that are not originally mine, I feel the running itch.  It would probably not be the smartest idea to take it up again, but we'll see...  I think I'm a runner.  

Having said all that, I do love hiking too, and it's probably better on the joints.  See you out there soon.