My menus in the winter often come from the freezer or a jar. Many days I go down to my cellar and choose the groceries I have stored. I clean a lot of quart and pints when I wash dishes.
This time of the year has seasonal tasks that keep me busy. I am delighted that so much of my cooking has already been done in the summer and fall when the produce was fresh. Though cooking still takes attention, I don’t have to spend as much time traveling to the grocery store since there is a lot of food on my shelf.
I have items like dried parsley, basil and sage. My pie cupboard holds black cherry and choke cherry jelly. Strawberry syrup and currant jelly are two favorites we enjoy. Grape jam and apple jelly await the time when I will choose them for my table. Old faithful recipes like Best-in-the-World Dill Pickles and homemade Tomato Soup, apple pie filling and salsa perch on the shelves ready for the taking. Cooked, tender chicken rests in pint and quart jars.
In celebration of the art food preservation, we are featuring the card named, “Preserves.” It may motivate you to think about how you can grow some food that the Lord provides for you in your garden or in the orchard. Perhaps this scene from the past may encourage and warm the heart of a friend who recalls the good old days of preserving foods for the winter.
The card,”Preserves,” may be found for sale in our store.
