Yesterday, I canned 10 half pints of raspberry jam, put up 3 quarts of dilled green beans and dried a lot of my homegrown herbs. It is very satifying to preserve food for the winter. It will be so nice to open one of those jars and taste the summer sunshine in a glistening spoonful of raspberry jam. It is particularly important to me because I can control the amount of sugar - this jam is made primarily with light agave syrup and a bit of organic cane sugar. The agave syrup is much lower on the glycemic index scale and better for you than a big blast of refined sugar. I put some of the jam in a small container to use now and it is good.
When my children were small I did a lot of summer canning. This year, I made a personal pledge to preserve as much local food as I can for the winter ahead.
The Farmer's Market and my own little container garden are bursting with summer's bounty. I had so much fun yesterday - I am bitten by the bug.