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A few days ago, I finally tried my hand at Water Bath Canning. I had tried Pressure Canning the week before, when I prepared a giant vat of what my kids call “Awesome Sauce” in anticipation of our trip to Lake Arrowhead with four other families. That went well (I was so excited when we opened a jar of sauce for dinner one night and we heard it “pop!” just like the jars you buy at the store), so I was eager to try a few more recipes. when I found 8oz packages of organic raspberries at 99-cents only, I couldn’t resist. Really. I bought 16 containers. I let Shane and the kids eat two containers, froze 3, and used the remaining 11 to make jam (with the addition of organic sugar, and a great deal of boiling). I have to admit, I was nervous. The instructions said to boil the concoction until it reached the gelling stage. Having never witnessed the gelling stage, I could not be sure, but I followed the instructions for the “plate test” in my Blue Book, and my jam seemed to pass, so I went ahead and ladled it into hot jars, screwed on the tops and processed it. To my great delight (no, really, it delighted me), I heard each little lid give an encouraging “ping!” as it cooled on the counter. To my family’s great delight, my attempt yielded 2 pints more jam than I anticipated. The next morning, after the jars had fully cooled and I had tested their seals, I decided to pop out the bread I had thrown in to the bread machine the night before, so we could all have delicious, homemade toast and jam with breakfast. Much to my dismay, I discovered that the little paddle that mixes the dough had not been installed in the bread machine, so the bread had baked, unmixed, into a gloppy-on-the-bottom, crumbly-on-the-top, inedible mess. Undaunted, I decided to make beer bread…until I discovered that I was out of beer. Well, not really, but I was out of the cheap, mild beer that makes decent beer bread. So, I ran out and bought some cheap, crappy refrigerated biscuit dough. It contained dairy ingredients, so I ate my jam straight off the spoon. It was divine. Shane and the kids have been gobbling up jam since the moment we opened the first jar (the one pint-sized jar I made. The rest are cute quilted half-pint jars). I was kind thinking I probably hadn’t saved much by making my own, until I realized that I had made 5 pints of organic raspberry jam for maybe about $15 ($11 for the berries, and not more than $4 for the sugar). Not bad, since a small jar of organic jam goes for $3.49 at my local grocery. We are also lowering our impact on the environment by reusing jars. I feel pretty good about that. I also feel pretty good about knowing what went in to the food we are eating, and how it got to our table (I put it there). Pretty cool, and pretty simple, too. I highly recommend canning if you are looking for ways to get more personally involved in your food choices. I think that’s always a good idea.