Sunday, August 26, 2007
Well, we just finished canning some more tomato sauce here. I got a good deal on a half bushel at the farmers' market and, for some reason, decided it would be a good idea to spend a hot summer day in the kitchen with a steaming canning kettle. I wish I could justify this activity on economic grounds, but I figure it's costing us about 3 dollars a quart to make our own sauce - that is, about twice as much as it would cost me in the store. The peach jam I'm going to make tomorrow (good deal on those, too, wouldn't you know?) is even pricier - it comes out to 2 dollars a pint (that's 4 dollars a quart for you mathematics-phobes out there). I have to fall back on the educational justification - the kids need to learn how people made their food before the advent of supermarkets and year-round fresh produce. And let me tell you, my teenage daughter is really appreciating this lesson. About as much as she appreciates the lessons on how to clean a bathroom.