I love canning season! All those beautiful jars of jam, relishes, fruit and pickles. I tried a couple new recipes this year. One is for pickles, from Jeremie’s aunt. This was an old school recipe, not at all approved by the USDA, so hopefully we won’t all die of botulism. Her dill pickles were world-renown, and we hope mine live up to that reputation. Seedless blackberry jam. Hooray for gleaning from friend’s patches! Hooray for steam canners. This was practically effortless. We picked berries from a friend’s patch on a cool overcast day. After steaming the berries, the clear juice boiled into a beautiful, smooth jelly. Water-bath canned for 5 minutes and whew! Out of the kitchen. All this canning went down on a week when our air was out. So I fired up the propane stove and did the canning outside. But the inside kitchen was still steamy with jar lids simmering, jam boiling, steam canner steaming, oven-sterilizing the jars, dishwasher going. But the fruit and berries come ripe when they will, not according to my schedule. Next week the new air conditioning unit will be here, Lord willing, right in time for the bulk of the tomatoes!