[Editor’s note: This one in a series of essays by winners of our “Preserving Canning Wisdom” giveaway.]
I have started canning as a new tradition for our family. In the spring we started with making violet jelly. My children have had so much fun with the whole process. First they gather lots and lots of violets. They we make the jelly. The whole alchemy of turning violets into jelly thrilled them! Then we moved on to grape jelly. And now, we are making applesauce. Of course, they no longer want store-bought versions. I think there is no better way to bond with children than through their stomachs!
CAA Contributor Leslie Postin cans in Canton, IL. You can read her blog at Comfrey Cottages.