I think I canned, I think I canned...

By this point in the blog, I'm sure many of you are pretty intimidated, thinking "Christ, Nate is pretty manly! Look at this guy, talking a lot about building a woodshed, and getting his brother to use a chainsaw on some branches!" It's true, I talk a pretty good game, or have others bring the game for me. But if, because of that, you think I can't make things happen in the kitchen, you couldn't be more wrong.

Erin is off at a bachelorette party this weekend, and Ella is having a sleepover with her cousin at their grandmother's house. That leaves Josie and me to hold down the fort here. I did a little more work on the woodshed today while she was napping, but I didn't want to be outside tonight after she went to bed and it got dark-- I've read In Cold Blood. So I planned ahead to find something to keep me occupied for the roughly 6 hours between when Josie goes to bed and I do.

That "something" was making jelly. Specifically, raspberry and blackberry jelly. One thing I never fully realized is that when you're eating jelly, you're mostly eating sugar. I guess that makes sense, since fruit doesn't just start turning into jelly in everyday life, but still-- the amount of sugar involved is shocking.

I don't drink when I'm using power tools, but jelly-making was uncharted territory for me, so I thought "what the hell?"

The first thing you have to do is boil the jars and lids to sterilize them. You don't want to catch, nor transmit, botulism.

See all that smoke? That's the germs burning off! Also, I don't understand basic physics concepts!

 On the substantive jelly side of things, you basically smash up a bunch of fruit and add some pectin and an obscene amount of sugar and some lemon juice, and boil it for awhile. Here's the fruit by itself:

I didn't get a picture of the whole mixture boiling, I kept procrastinating and then suddenly it was boiling over. But before it boils over, you have a few minutes to do whatever you like. You might take this oportunity to set up the cooling racks the jars will cool on later. Or you might say to hell with the cooling racks, and do something else. Totally your call. Could you cautiously try out a few dance moves, holding your wine glass out at arm's length, like a dance partner?  Of course you could. Especially if you just moved into the neighborhood a few months back, and want to let the neighbors know who they're dealing with.

Anyway, the thing will boil over while you're dancing, so you'll have to snap out of it and pour the jelly into the jars, then put the jars back into the boiling water to process them. If you want to be able to brag to people that you just "put up some preserves," this last step is absolutely crucial.

The jars processing. That vapor/fog is probably a spirit materializing.

Once the jars are done processing, you can take them out and let them cool on a cooling rack for 24 hours.

Go ahead, put them right next to the amazing salsa you also made and jarred today but didn't feel the need to brag about on your blog. Yeah, that's right! What a twist ending!