ReLocavore: Redefining "local"

A locavore moves from Wisconsin to New Hampshire and rediscovers what "local" means.


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35 Pints of Jam on the wall…

Sam and I took the day Thursday to go to Edgewater Farms and pick strawberries to make jam and other good things. We ended up picking 48 pounds at $2.50 per pound. The strawberries this year are the most flavorful, plump, beautifully ripe berries that I have ever picked. With berries this beautiful, it is easy to make fantastic jam.

However, that was not in the works. (/foreshadowing) I had to go to an important meeting and left Sam with a boiling pot of jam and 36 empty jars. Unfortunately, I think the berries were so sweet and wonderful, there wasn’t enough acid to setup the pectin. The jam didn’t set.

Rather than eat strawberry syrup on our toast, I opted to take the 4th holiday to reset the jam. Gigantic PITA. One unintended consequence – resetting the jam requires additional sugar, lemon juice and pectin. I had to add so much that I ended up with an extra jar of jam after resetting. So 35 pints of jam.

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Who is the Saint for canning and preserving?

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I may need some prayers and good thoughts tonight. Who is the patron saint of canning and preserving? Saint Christopher?

My first canning load of the season and the very first jar I put into the boiling water blew up in the hot water bath canner. 

I guess there’s one last jar of spicy rhubarb compote. Darn.