The Sweet Art of Preserving

 It seemed that that the months from August to October were filled with regular canning sessions as each harvest reached its zenith. Apricots are the earliest. Green beans were a favorite—done in small batches as we harvest them each week during the summer and all they need is snipping and snapping and a dash of salt. Tomatoes are messy but nothing can beat them. Peaches and pears had a hard time making it into the jar—one slice for me, one for the jar. Apples were last, waiting for the autumn frost.

Those memories are distinctly sweet to me despite the sticky floors and fruit flies. Home canning is certainly becoming a lost art; one more thing that is becoming resigned to the past. But really this collection isn’t really about canning—its about preserving. What in life is worth preserving? This collection is about preserving memories just like you preserve the harvest. Read more about it in our journal.