One of my favorite thrift stores is closing--this is the second time
this year that this has happened, and they are not in any way related to
each other. As of June 1st the store is gone for good. It annoys me
because THIS one had remained relatively inexpensive and still yielded
the occasional Really Cool Goodie Thing. The only saving grace is that
this week, their last, they had everything at 80% off. One of the
things I scored was an assortment of large canning jars for mere pennies
each. Canning jars means, of course...
...that we started off
on Saturday with a trip to the local strawberry field. N. always enjoys
going there and begins shrieking loudly, "Strawberry field! Strawberry
field!" while we are still a block away from it. This makes us giggle
and at the same time plead with her for the state of our near-shattered
eardrums.
"The Before Version"
The
field is nicely kept with a lovely double row of mixed wildflowers on
either side of the narrow concrete walkway, flowers that are nearly as
tall as I am. Clouds of honeybees wander from flower to flower, intent
on the coreopsis, poppies, batchelors buttons and nigella. J. is
allergic to bee stings and it makes ME so nervous as he wanders lazily
along the path that I have to force myself not to grab him by the collar and seat
of the pants and frog-march him quick-time past the flowers. Just beyond the
flowers is a small patch of assorted beans, squash and tomato plants,
all in various stages of bearing. N. is fascinated by seeing produce on
the hoof, as it were.
The
prices are a bit stiff but since it's the only game in town, there ya
go. They have it down to a science, it's just enough to make a face at
but not enough to walk away from. Then a quick stop at the market for
Certo pectin, a 5 pound box of superfine sugar and two boxes of new jar
lids and bands...well, maybe not QUICK since the store manager,
miserable human being that he is, has decided to rearrange the store
again. We collar a worker and are told that the canning supplies have been moved from the baking aisle to the hardware aisle.
Home
again to the strains of the child begging for a strawberry (No, they
need to be washed first--we'll be home in just a minute--I KNOW they
smell good, just hold on!). Then it's time to round up the oversized
kettles and huge wooden spoons, the neato special rubber coated
jar-lifter tongs that make life
so much easier and that special
nifty flat spoon that skims away any foam that forms. When canning it
is important to get everything ready ahead of time, because once you
start there is no stopping.
The jars, lids and bands are washed
in hot, soapy water and then left to boil their way to sterility in the
big black and white spatterware enamel kettle. The berries are washed
and piled into a large 1940's era yellow and white Pyrex bowl. N. has
been begging to help, so she and I retire to the living room with the
sparkling berries where we sit on the floor with them. I remove the
stem from one and show her how to hold it in one hand, give it a good
squeeze and drop it into the oversized 8 cup Pyrex measuring cup. We
work surprisingly well as a team, her little 4 year old self balancing
the delight of squishing the berries, with the icky mess it leaves on
her hands afterwards. Trying to teach math, cooking and family
traditions I go over the basics with her: we need 4 cups of crushed
berries, 7 cups of sugar and one pouch of pectin to get 8 cups of
preserves. While we work I tell her stories from my childhood of
harvesting and canning fruit. The living room survives with no fatal
strawberry stains and the kid is sent off to wash up.
Much as N.
wants to, this is the part where she is NOT allowed to help, or even be
near. The berries and the sugar go into the large stainless steel pot,
along with a tiny bit of butter to reduce any foaming. The Baker's
Sugar, really just a superfine grind, is neat since it doesn't have the
sandy, gritty texture that regular sugar has. Really nice for baking.
After
the berries do their bit and boil, in goes the pectin. Another minute
of boiling and then it's off to the races. This batch has foamed a bit
so it's skimmed, then it's ladeled into the jars within 1/2 an inch or
so of the top. Check the jar threads for any residue and then fish a
lid out of the pot where they seem to swim away with jerky little
shrimp-like movements, slip it into place and then screw on a band. I
use a kitchen towel to hold the jar and lid in place while I crank the
band on tight. It never does to forget that you've just filled that jar
with boiling fruit and grab it bare-handed. The the jar is transferred
to the far counter and placed upside down, where it will remain for 5
minutes for the heat to work it's magic on softening the seal of the
lid. Same with the rest of the jars. A small bit of leftover jelly
from the pot is scraped out of the pot into a little Pyrex dish as a
treat for N, and the canning implements are left to soak with hot water.
After 5 minutes the jars are turned upright and left to cool.
I
take N. her treat of the jelly sample and she is very excited to be
tasting the end result of the morning's adventure that she helped with.
The sample is also a test to make sure that the preserves will set
correctly--not to stiff, not too watery. This batch seems to be fine
and I sit to relax a while and wait for the musical "Tink!" of the jars
as they seal themselves. It's a sound that always takes me right back
to my childhood in Norco, where every summer was a festival of canning
peaches, apricots, plums, nectarines, quince, assorted vegetables and
bread-and-butter zucchinni pickles. The zucchinni yield at our Norco
home was ALWAYS, without fail, insane. And my father was determined
that nothing would go to waste, so when he bought a packet of seeds, they ALL got planted, thank you--which led to ridiculous piles of zucchini. We canned and froze as much as we
could. I never thought to ask him why he planted so many damned
zucchinni plants in the first place.
While the jars cool in the
kitchen I sort through some old video tapes that need work. I pop one
in that I made for myself and my far-flung family members back in 1993, it's a collection of events I filmed that year. Also on this tape is a collection of family
photos that I gathered from everyone, videotaped and set to music. The
tape has deteriorated some and is in shockingly bad condition. J. and I
talk of moving up to DVD format with this stuff and I'm seriously
thinking of redoing the photos as I still have the master 8mm tape and
the music cassette to work with. Time will tell.
Just we finish
watching the video, for some reason known only to preschoolers N.
suddenly leaps up and runs through the hallway, slips and fetches up
with a truly sickening
thud against the doorjamb with her face.
She doesn't cry but stands up and walks quickly and directly back to me.
My heart is in my throat but I try to keep the panic out of my voice
as I get her to come over and let me see what she's done. She points to
her upper lip which is already beginning to swell and bleed. OK, she's
punched an upper tooth through her lip, not too bad, my inner voice
says. I look inside her mouth and swear inwardly at the ring of blood
around one of her front teeth--my years as a dental assistant leap to
the fore with the cheerful diagnosis of a tooth broken off at the
gumline or somewhere up inside the root. As I know from personal
experience it's a painful event, especially on the Saturday night of a
long weekend within days of a full moon. Any trip to the ER is
guaranteed to take so long as to require a picnic basket and a change of
clothes. I perform lots of dental exam techniques trying to produce the
dreaded tooth wiggle or tell-tale yelp from the child, thankfully to no
avail. I do find another cut on her lower lip as well though, and she
is entertaining herself by listening to the funny way she talks through
rapidly swelling lips. She gets a dose of children's ibuprofen and a
popsicle to suck on, both of which do their trick. Seems that this time
she was lucky and her lips saved her teeth--time will tell since tooth
trauma like this can take days, weeks, months or even years to develop
into problems down the road. *sigh*
After such an adventurous
day it's time to get ready for bed, during which N. again runs through
the house to the strains of both J. and I yelling for her not to.
Another near-perfect-slice day of good times and bad.
Actually, all things considered, today I think the scales have dipped in my favor a bit.