Adventures in canning

From this...

Canning fresh produce like strawberries and tomatoes has long been toward the top of my bucket list. Every spring I would think, "This'll be the year," and then after a quick Google search I'd become cross-eyed from discourses on acidity and pressure. I mean, there's a reason I'm not a physicist.

But this year I resolved that I would indeed make and preserve strawberry jam. The impetus is our subscription to a produce-delivery-service which brings all kinds of cool veggies, like kale and bok choy (actually, the kids love kale chips as long as I refer to them as "green potato chips." Bok choy -- not so much). But we also get strawberries -- fresh ones, picked the day before. Between the delivery and picking them ourselves at local farms, yesterday our fridge was sagging under seven pounds of berries. Can or rot!

...to this.

So I kicked the kids out of the kitchen for safety issues (lots and lots of boiling water), put Dominic down for a nap, read through the recipe about a dozen times, took a deep breath... and an hour later I had four pints of beautiful red strawberry jam cooling in cute Mason jars. Unbelievable.

And yes, I am totally going to make dorky red-checkered labels for the jars.