My Circular Economy of Apples

Every apple recipe I made last year—and that's a long list—started out with fresh apples to which I applied some labor. Peel, yes or no depending on the recipe. Core, yes or no depending on the recipe. Slice, dice, or shred. Cook with spices. Discard something.

Bear in mind that my parents grew up during the Depression and raised me to be thrifty. I minimize my food waste as much as possible. What there is of it goes into the garden beds in the central composting square. I use the keyhole gardening technique, AKA dump food scraps into a space in the middle of the raised bed, let Mother Nature and Father Time do their thing. (My raised beds are rectangular, built by my Sweet Hubs from a kit, rather than the round shape most often illustrated. Compost happens either way.)

But why compost before you've gotten every last possible bit of use? Although there's such a thing as taking it a bit too far. I present my lessons learned for your entertainment and possible benefit.

A typical two-day cycle starts with the apples I glean from various roadside trees and pick up when a neighbor leaves a bag by the curb. (So really, it's a three-day cycle. Day one, collect apples.)

First, I use my handy-dandy apple corer without peeling and prep 8 lbs. of sliced apples to freeze for later use in apple-pear butter, or possibly this Apple Caramel Sauce from Food in Jars, which sounds scrumptious (recipe can be made using other fruits too!).

Put all the cores in a bag. Plenty of apple-ness left there that can be rendered into juice.

Use the apple corer with the peeler setting to slice another 4 pounds of apples, then dice those up to macerate overnight with sugar for Apple Cardamom Rosewater Jam. Throw the peels in the bag with the core; they carry pectin that will help the juice jell.

Simmer those cores and peels until soft with some ginger in preparation for Apple Ginger Jelly. I made this one last year and it's going on annual repeat. Set that up to drain overnight.

The next morning, discover that the apple juice is maybe a trifle bland. I really should have gotten fresh gingerroot, not just used the ginger paste from a tube that I had in the fridge. Okay, I can fix this, I still have pounds and pounds of apples. Quarter a bunch of the smaller ones and throw into the strained juice so it will reduce and pick up more appley goodness. Add more ginger paste. (Really should have biked to the store.) 

Update on Apple Ginger Jelly: Sweet Hubs ended up running to the store and getting gingerroot. Sliced that up (the recipe calls for 3 oz. to go with 2 lbs. apples, and I had 3 lbs.) and simmered it in with the apples. Makes all the difference!

In the meantime, use my food mill to smoosh the cores and peels and squeeze out every bit of apple pulp I can. I figured I'd throw that into the future apple-pear butter, but hey, that looks a lot like applesauce! Granted, these apples have already given up some (most) of their flavor. Here comes the Maple Applesauce recipe from Food in Jars to the rescue, with its cinnamon sticks and maple for some extra flavor oomph.

But wait, those apples I added to the juice are also going to be nice and soft. Slow my roll on the applesauce plan until I can get those smooshed up too. Ideally they would drain for 6-8 hours per the recipe, but y'know, it's okay if some of the juice goes into the applesauce.

After tasting the apple mush, though, I decide it really has lost almost all its flavor. Even the addition of the apples that had more flesh and a tablespoon of lemon juice didn't really fix it.

At that point I have a few options: Blend up some blackberries with the bland applesauce and make fruit leather. Freeze this stuff in a muffin tin, which makes handy half-cup quantities, and save it to bake into future muffins and breads, recognizing they'll need more spice. Bake a batch of muffins or bread right now, for that matter. Or head into a fresh batch of applesauce with whole apples that I can mix this into and resist the urge to restart this whole circular economy again.

I do have an entire bike pannier full of apples still to process.... 

Clearly Indian Apple Chutney lies ahead. I made that last year and it tasted fantastic with some Cougar Gold aged white cheddar on a cracker. But not today. Chutney takes a while to cook and I have apple mush to deal with. That muffin tin of apple mush for the freezer sounds like the easiest way to go. I just have to label it with honesty: "Bland Applesauce 2025".

Recipes in this post

• Apple Caramel Sauce
• Apple Cardamom Rosewater Jam: Flavor notes to read before you make this! 
• She says to cook 40 minutes minimum, longer for deeper color. I probably cooked twice as long to get it to a consistency that looked like jam and yet still had some apple bits. Cook for the texture you want in your jam.
• She calls for 5 cardamom pods. I used 8 pods and it was so subtle I couldn't taste it, but my pods were a bit old. Ended up adding something like 3/4 t. ground cardamom. Definitely a taste and adjust seasoning.
• She calls for 1 T. rosewater or "a splash". I appreciate subtle rosewater, but too much and it will taste like hand lotion for me. I started with 1/2 t., stirred in, let it cook a minute, tasted. Did this until I was at 1-1/2 t. rosewater, so half what she called for. Most definitely a taste and adjust seasoning.
• Apple Ginger Jelly: I didn't have fresh ginger root on hand (gasp!) so I used the ginger paste in a tube I find so, so handy. That really didn't cut it and I had to do make some amendments (add more apples and cook down more juice with gingerroot). Get fresh gingerroot.
• Maple Applesauce
• Indian Apple Chutney

Related reading

• Making Taybarb: Tayberry Rhubarb Jam Recipe
• Canstravaganza! Food Preservation 2024
• Blackberry Apple Chutney Recipe
• Green Tomatoes. So Many Green Tomatoes.
• Apples, Apples, Apples!
• Zucchini Tomato Salsa (Everyone Needs Salsa, or, What to Do with a Really Giant Zucchini)
• Tomatoes, Tomatoes, Tomatoes!
• Pears, Pears, Pears!
• Future Marmalade
• Vegan Cranberry Caramelized Red Onion Orange Chutney Recipe Experimentation
• Peach Elderberry Chutney: A Farmers’ Market Experiment

Making Taybarb: Tayberry Rhubarb Jam Recipe

In last year's "canstravaganza" I made strawberry rhubarb jam, courtesy of the abundance in my garden, along with raspberry jam and tayberry jam. I pruned the tayberry and raspberry bushes for the first time this winter and they rewarded me with an explosion of berries this summer. Since I could see that coming, I ate the strawberries fresh as I picked each day's batch and stashed rhubarb and the berries for a combination to be decided later.

Tayberries have a wonderful floral sweetness that really comes out when they're cooked. I thought that would balance the rhubarb well. I did a bit of exploring for sample recipes involving tayberries and rhubarb and couldn't find one with that exact combination. Time to develop my own, with my usual research on fruit:sugar ratios and other elements. Since tayberries are a cross between blackberries and raspberries I started with recipes for blackberries, then looked at other berry/rhubarb and tayberry/something combinations, bearing in mind that rhubarb is tart and other berries vary in sweetness. Food in Jars, my go-to, commented that a 1:1 ratio could work fine in a strawberry rhubarb recipe.

I hoped to avoid using pectin so the jam wouldn't end up too solid and jelled. I've overshot before on this and I want spreadable jam, not rubberized fruit you can stand a spoon in. I've also had trouble reaching the jelling temperature at times and have added a bit of pectin late in the process with success. According to one recipe I read blackberries have more pectin than their red cousins. Tayberries are purple when they're ripe so I'm treating them like blackberries.

My sources:

• Low-Sugar Blackberry Rhubarb Jam with low-sugar pectin, Food in Jars. Blackberries:rhubarb 1.5:1 by weight. Fruit:sugar not provided in consistent measurements; 2.5 pounds fruit:1.5 cups sugar.
• Blueberry Rhubarb Jam with pectin, Food in Jars: Blueberries:rhubarb:sugar 1:1:1 by weight.
• Tayberry Lemon Jam, no pectin, Anchored Baking: Tayberries:sugar 2:1. 
• This one is worth reading for its great photo series illustrating the various stages of jam testing with a chilled plate. It takes a different approach than the usual "run your finger through, look for the wrinkle" technique. Instead you put the jam on the plate, chill it in the freezer for four minutes, and observe what it does when you tilt the plate up. If the jam stays as a blob and slides down the plate without a bunch of juice separating out, it's jam.
• Tayberry Jam, Little Berry Blog, no pectin: 2.25 lbs. tayberries:2.5 c. sugar
• Tayberry Jam, Chef Heidi Fink, no pectin: 5 c. tayberries:3.5-4 c. sugar
• Tayberry Raspberry Refrigerator Jam (no pectin), Jam Blog: Ratio of raspberries to tayberries was strictly a function of how many they were able to pick. Berry:sugar ratio 2:1 by weight
• Strawberry Rhubarb Jam with pectin, Food in Jars: Berry:rhubarb ratio 2:1. Fruit:sugar ratio also 2:1. Measurements by volume, not by weight.
• From a mention of vanilla in this Food in Jars post and the next one listed I'm taking away the idea to include a teaspoon of vanilla bean paste for every 6 c. total fruit.
• Sweet Cherry Rhubarb Jam with pectin, Food in Jars. Cherries:rhubarb 3:2 by weight. Fruit:sugar 5 lbs:3 cups, or an estimated volume comparison of 14:3 cups.
• Small Batch Vanilla Rhubarb Jam with pectin, Food in Jars: 1.25 lbs. rhubarb:1 c. sugar
• Rhubarb Hibiscus Jam, with pectin, Food in Jars. 2.25 lbs:2 c. sugar

With all this in mind(ish), I settled on 1.5:1 tayberries:rhubarb as a good ratio for the fruit, and 2:1 fruit:sugar as a starting point for the sugar. The jam is really delicious although the rhubarb tartness doesn't show up the way I thought it would. Tayberries are pretty powerful; next time I'd make it a 1:1 ratio, maybe even 1:1.5.

I have a lot of tayberries on hand. Even after making this I'll be doing something else with them. Hence the large quantities here, which I split across two pots. Many jam recipes tell you not to double the recipe in one pot because it will take so much longer to cook down. They're right, it does, and I've cooked various too-large quantities of chutneys and jams and paid the price in time. 

Feel free to reduce these quantities! This is geared around how much rhubarb I had on hand.

Several of the recipes call for lemon, often expressed as the juice and zest of one lemon. I don't always have fresh lemons on hand; I'm using 3 T. bottled lemon juice to stand in for a single fresh lemon zest + juice. This gives a boost to the pectin levels without adding commercial pectin, which I prefer not to use.

Tayberry Rhubarb (Taybarb) Jam

Prep 

• Macerate the fruit overnight if you want to. (Notes* at end of recipe)
• Get your hot-water bath canning setup together. This blog isn't your home for full canning safety information. Consult the National Center for Home Food Preservation for detailed instructions.
• Put a small plate in the freezer to get cold for the wrinkle test you'll use to check jam readiness for canning.

Ingredients

• Rhubarb: 2.6 lbs, a hair over 8 cups, diced fine
• Tayberries*: 3.75 lbs., 12 cups. Fresh or frozen both work. Other berry varieties also good here!
• Sugar: 7.5-10 cups (taste and adjust based on berry sweetness; if you picked your tayberries when they were red, not dark purple, they weren't fully ripe and will be more tart)
• Lemon juice: 1/2 c. (1/4 c. per 10 cups of fruit)
• Vanilla bean paste (optional): 2-3 t.

Yield: 8 half-pints, 9 quarter-pints

Cooking instructions

Gently mix the rhubarb, berries, sugar, and vanilla bean paste if you're using that together. 

Bring to a boil over high heat, stirring regularly. Turn down to medium heat.

Add the lemon juice (or juice/zest if you're using that).

Cook, stirring regularly, until the fruit softens, reduces, and breaks down to a jammy consistency. Be sure to stir clear to the bottom. I use a rubber scraper to be sure I'm getting everything up, especially as it starts to thicken and stick more. 

Depending on whether you start with fresh or frozen fruit this could take 20 minutes or so up to 30-45. If it spits at you, which hot fruit can do, reduce the heat slightly. The rhubarb should more or less dissolve and the liquid thicken.

As the fruit softens use a potato masher or the back of a wooden spoon or rubber scraper to break up bigger chunks. If you want a smooth jam, you might very carefully use an immersion blender. I'd protect myself with a lid or towel covering the pot if I went this route to avoid getting splattered with boiling jam. I didn't do this and my jam was a nice spreadable consistency.

Continue cooking until it reaches 220 degrees or passes the freezer plate test. I can generally get my jam a bit north of 200 and then find it's jammy enough to pass the freezer test and sets up just fine, not rubberized.

Ladle into clean, sterilized canning jars, wipe the rims with a clean damp paper towel or cloth, put on the lids to fingertip tight. Put in the canning kettle, bring to a full boil, and process for 10 minutes.

About the foam

For the prettiest jam, recipes tell you to gently skim off the foam that forms on top. I chase it to the edge, trying not to pick up any bits of fruit, and put it into a small jar that then gives me foamy jelly—delicious! Not something I'd give as a gift but I pop it into the fridge and enjoy it. I've also completely skipped this step and stirred the foam into the jam as it cooks. It does end up rising to the top when I put the cooked jam into the jars. You could skim at that step too, I suppose, to preserve your culinary esthetics reputation. This time around I did a decent job of skimming; image below is a "before".

Note on jars and lids

One of my most satisfying discoveries last year was the Fillmore one-piece canning lids with the buttons. They seal with a very satisfying pop within minutes of coming out of the hot-water bath, sometimes within seconds. These make my jars look nicer as a gift item, since the recipient gets a very reusable jar/lid combo. This, of course, means it's possible fewer of my jars make their way back to me. I figure the canning-jar economy is a pay-it-forward setup and don't worry about it.

I discovered these thanks to a Food in Jars post on canning with one-piece lids. I have lots of rings left and I'm using those on non-jam products like pickles, applesauce, and salsa that I can in pint or quart jars. The Superb brand lids Fillmore also sells are very high quality and also have a solid pop.

I also really like the Fillmore square-shouldered half-pint jars and their smooth-sided quarter-pint jars, all made in the US. The quilted ones by other jar manufacturers are pretty but I have a hard time getting the dissolvable Avery labels I use to stick if the size goes beyond the little smooth oval onto the quilted surface.

*Optional added steps

You can do one or the other of these but not both, since you wouldn't want to lose sugar in the process of squishing berries through a sieve. I didn't do either and it turned out fine.

Maceration: Mix the sugar into the tayberries (and rhubarb too, if you want) and let them sit for several hours or overnight. This will release the juices. Don't discard the juice! You want that tasty liquid to cook into the jam as it cooks down. The maceration step speeds up the cooking time a bit.

Seedless option: Another step I skipped that you could add if it's your preference: Gently cook the tayberries alone for a bit to loosen them up, then squish them through a fine sieve with the back of a soup ladle to remove the majority of the seeds. Tayberries are a blackberry cross and their parent's seediness does show up in the jam.

Why the sieve and spoon method: I've tried a food mill; I don't have plates fine enough to get the seeds out. I've tried a KitchenAid seed removal attachment. Himalayan blackberry seeds backed up and eventually blew the attachment right off the front of the mixer. I'm just lucky I wasn't standing in front of it at the time. It blew with a sound like a rocket going off and likely could have taken an eye out, or at least done some serious damage.

Related Reading

• Blackberry Apple Chutney Recipe
• Vegan Cranberry Caramelized Red Onion Orange Chutney Recipe Experimentation
• "Sweet Harvest" 
• Thoughts on Community Engagement Thanks to Picking Berries
• Canstravaganza! Food Preservation 2024

Canstravaganza! Food Preservation 2024

Shelves full of small jars in various colors attest to the bounty of 2024 and my many weekends of chopping, stirring, and canning. I still have jars left from 2023—salsa verde, piccalilli, chow chow—so I didn't make things I still have on the shelf. Make that shelves: Pantry shelves in the laundry room, more stored inside a laundry room cupboard, and a lot stored on shelving in the garage. We can only eat so much salsa verde and the tomatillos were so, so prolific in 2023 I still have some in the freezer.

On a wintery day in early February 2025 I woke to snow on the ground and we had periods of snow falling throughout the day. I decided it was the perfect day to make the kitchen smell like summer. The first canning of 2025 really represents some of the final canning of the 2024 harvest. Not the final final, mind you. I still have blueberries, elderberries, green cherry and grape tomatoes in the freezer. From 2023 I still have big bags of tomatillos and some chopped leeks I've been thinking I might make into soup, or leek jam/marmalade of some kind (maybe this recipe for Leek and Roasted Garlic Jam). And oh my gosh, just realized I have another two full gallon bags of blackberries still in the freezer after that canning session.

Those snowy Sunday recipes:

• Tayberry Jam Recipe by Chef Heidi Fink. 11 quarter-pints, 6 half-pints
• Classic Raspberry Jam Recipe by Creative Canning. 7 quarter-pints, 7 half-pints
• Blackberry Roasted Plum Preserves by Southern Fatty. 8 quarter-pints, 8 half-pints
• Blackberry Plum Fruit Leather: No recipe needed. Pureed blackberries and plums in the food processor, dropped in dollops about the size of a Nilla wafer on the dehydrator trays, and dried overnight to produce little fruity coins by the next morning. Those went into the freezer.

Somewhat belatedly in summer 2024 I started a tally of what I'd made. I reconstructed it by going back through my journal, where I'd usually noted what I made and the yield, and by reviewing what I'd lined up on the shelves. I hadn't always made a note so it's an imperfect record but still gives an idea of volume and variety.

Tally from 2024 canning that doesn't include a fair amount of jerky (mushrooms, jackfruit, cauliflower) that I also made along the way using that old food dehydrator:

June

• Sweet & Salty Pickled Cherries, 10 half-pints, 3 pints
• Quick Pickled (Refrigerator) Red Onions, 6 quarts

July

• Strawberry Rhubarb Jam, 2 quarter-pints, 12 half-pints
• Sweet & Salty Pickled Cherries, 4 half-pints (these are definitely on regular repeat every cherry season in the future!)

August

• Rhubarb Orange Chutney, 9 quarter-pints, 3 half-pints
• Hot Sweet Zucchini Chutney, 9 quarter pints, 8 halfpints
• Blackberry Apple Chutney, 8 quarter-pints, 4 half-pints
• Canned Apples, 1 pint, 3 quarts, 1 1-1/2-pint container
• Blackberry Vinegar, 7 four-ounce bottles
• Smoky, Spicy, Skillet Tomato Jam, 6 quarter-pints, 1 half-pint, 1 pint
• Citrus Ginger Marmalade, 6 quarter pints, 6 half-pints
• Caramelized Onion Jam, 5 half-pints
• Canned Apples, 7 pints

September

• Salted Caramel Pear Butter, 5 half-pints
• Cinnamon Cardamom Pear Jam, 5 half-pints
• Orange Tomato Jam with Smoked Paprika, 6 half-pints
• Maple Applesauce with Cinnamon and Cloves, 7 pints
• Pickled Pears, 3 pints
• Basic Canned Tomatoes, 1 pint, 2 quarters
• Dried Tiny Tomatoes, maybe 2 pints? (didn't measure; did this any time I fell behind the tomato onslaught)
• Slow Oven-Roasted Roma Tomatoes, maybe 2 pints?
• Raspberry Vinegar, 6 four-ounce bottles (no real recipe; did the same thing I did to make the blackberry vinegar)
• Marinated Dehydrated Tomatoes , ~4 quarts
• Zucchini Tomato Salsa, 10 pints
• Apple Mint Jelly, 4 quarter-pints (made without the pectin the recipe calls for)
• Gingered Pear Preserves, 6 quarter-pints, 4 half-pints
• Tomato Citrus Marmalade, 7 quarter-pints, 4 half-pints
• Spicy Tomato Jam #2, 6 quarter-pints, 2 half-pints
• Indian Apple Chutney, 13 half-pints
• Plain Applesauce, 4 pints
• Chunky Caramel Apple Jam, 7 quarterpints, 5 half-pints
• Apple Ginger Jelly, 7 quarter-pints, 5 half-pints
•  Easy Addictive Tomato Chutney, 3 quarter pints, 8 half-pints
• Chai-Ginger Apple Butter, 4 quarter-pints, 1 half-pint
• Tomato Jam, 1 quarter-pint, 6 half-pints
• Canned Apples, 6 pints

October

• Canned Crushed Tomatoes, 4 pints
• Smoky, Spicy, Skillet Tomato Jam, 6 quarter-pints
• Scarborough Fair Vinegar (parsley, sage, rosemary and thyme), 10 4-ounce bottles
• Pickled Hottish Peppers, 3 half-pints (I can't swear that this is the recipe I followed but Chili Pepper Madness is a great site)
• Green Tomato Chutney, 14 quarter-pints, 16 half-pints
• Lacto-Fermented Green Cherry and Grape Tomatoes, 3 pints
• Dehydrated Seasoned Green Tomatoes: Not going to link to because they weren't good enough to repeat. I'm hiding them in batches of soup until they're gone.

Thoughts on the season:

1. I'd make almost every one of these recipes again. (The Chunky Caramel Apple Jam was a bit disappointing; I might grate the apples and amp up the caramel if I repeated it.)
2. I don't need to repeat all these next season, though, because those shelves are packed full!
3. I give some of this bounty away every so often, apparently not often enough.
4. No wonder September 2024 is sort of a blur in my memory.

I blogged along the way to capture recipes I found and those I created. I'm glad I did; it will make it easier when I do buckle up for another ride on the canstravaganza train.

• Blackberry Apple Chutney Recipe
• Green Tomatoes. So Many Green Tomatoes.
• Apples, Apples, Apples!
• Zucchini Tomato Salsa (Everyone Needs Salsa, or, What to Do with a Really Giant Zucchini)
• Tomatoes, Tomatoes, Tomatoes!
• Pears, Pears, Pears!
• Future Marmalade

Edited to add that I came back to this post to help with the calculation of how many nice one-piece lids I need to order from Fillmore for the next season. Good to have a full tally right here. I get some wide-mouthed, some regular, and this year I plan to make a few sauces so I need some bottles with smaller lids. In 2024 I used 312 jar lids, some regular, some wide-mouth. I'm having an aha moment right now in the realization that giving canning jars with nice lids makes it less likely that the jars will be returned, but I can live with that. I have dozens of rings for the two-piece approach so I'll restock lids for those plus the nice ones.

2024 in Review: Blogging and a Bit More

This year started off wonderfully with family time on a visit with my younger sister and her partner, who live in Friday Harbor. Back from that refreshing break, I shifted into high gear for the legislative session, which always brings work with tight timelines that requires some deep thought for bill analysis. I love that part of my job so that's not a complaint, simply a reality. My sweetheart and I celebrated our 17th date-a-versary (anniversary of our first date), which happens to fall on the wedding anniversary of my parents. They were married for 68 years so I consider that fortuitous.

In late December 2023 I spent some time writing blog posts and setting them up to publish over the course of January so I could get off to a good start. Having some kind of recurring theme keeps me in the writing habit and for this year I took a run at having a round-up each month of poems about that month. I'll list the top 10 posts of the year below and we'll both know whether poetry draws as many readers as recipes.

January: Started the year off with A Year of Poems: January. Last year I wrote about my Grandma Humphrey's rocker and how I hoped to give it a new life; a local furniture pro took it on and gave me The Rocker, Refinished. Over on Bike Style I did my final post that revisited old posts with Riding Down Memory Lane: January. I didn't rely solely on those pre-planned posts, though; I captured a sunny-day ride to testify to the Senate Transportation Committee in First Ride of 2024. Slow Down captured some thoughts I've come to with time, age, and insight into what works for me. Reruns: January Posts Worth Revisiting was another version of reviewing old posts, both from this blog and from Bike Style.

Unfortunately, ride #2 of 2024 didn't end with me as happy as I'd felt from ride #1. A crash on my bike thanks to black ice in a shady spot resulted in a sprained knee and the ensuing thoughts, Thank Heavens for Kind Strangers and Transit. 

We spent the first 2-1/2 months living in a couple of different rentals while remodeling work continued on our house. Before my crash this meant walks to the park from a different starting point, a new perspective. 

February: Then it was time for A Year of Poems; February. Time sidelined on the sofa icing my sprained knee meant time to read through old drafts and decide if I wanted to finish any. That brought me back to Shared Streets: A Vision, based on a post I wrote years ago when we lived in Spokane. The transit story continued with my experience getting to a meeting in No Thanks to No Sidewalks! Time for another visit to the archives with Reruns: February Posts Worth Revisiting. My habit of collecting poems on various themes as I encounter them set me up to publish How We Get Where We're Going: Transportation Poems, the latest in a growing collection of poems about transportation over on Bike Style Life. Anyone who works with me knows I pay a lot of attention to the words we use. That led me to write Seeing and other Ways of Knowing, to prompt reexamination of common metaphors. 

March: As a word lover of course I own plenty of bike books; I've published a couple of lists of recommendations over on Bike Style and added another one in celebration of Women's History Month in March, Bike Books I Recommend: Women on Wheels. Even more word-nerd love thanks to my poetry reading came out in A Year of Poems: March. My trips down memory lane continued in Reruns: March Posts Worth Revisiting. March also brought A Thrilling Night when I received the Woman of the Year award from the Puget Sound chapter of WTS (Women in Transportation Seminar) International; such a joy to be there with my team and many colleagues! I take a run at #30DaysOfBiking more often than not and I've found some public accountability via social media helps me stick with it so I wrote Just Ride. Every Day. It's That Simple. 

A huge milestone: The remodeling of our kitchen and laundry and a bunch of other elements of the house wrapped up at last and we moved back in. It's wonderful! This is the last house we intend to buy and we're making it ours.

April: The first day of April brought not one but two posts on poetry, no foolin': A Year of Poems: April and Celebrate National Poetry Month. I celebrated the general niceness of people I encounter while riding my bike in Go Ahead, Make My Day and went back to more past posts in Reruns: April Posts Worth Revisiting. I celebrated Earth Day two ways: Earth Day Market Ride 2024 and Earth Day Poems for Every Day. And I quite happily wrapped up a successful biking April, as I described in How #30DaysOfBiking Rolled in 2024.

May: May is Bike Everywhere Month, which strangely I ended up not writing about directly as a thing to pay attention to. Maybe next year; after all, it does get plenty of national press. I added to my poetry collection with A Year of Poems: May and again rode down memory lane in Reruns: May Posts Worth Revisiting. While not a post about Bike Everywhere Month, Bike/Life Lessons Learned does share some reflections on what riding a bike has meant to me.

I got to attend the WTS International conference since I'd won the chapter award. Hehe in New Orleans, it was a fantastic exodus: seeing so many smart, talented women transportation professionals in one room. 

May ended with the fulfillment of a dream I've had since high school: seeing and hearing Billy Joel live in concert. So fabulous to be with an entire packed stadium, people of all ages singing along to every song. 

June: June got rolling with A Year of Poems: June and another collection over on Bike Style, Still Walking, More Poetry. Seems to me just about any topic can lend itself to a poetry collection if you're so inclined, and I'm inclined. I have plenty more collections started that will appear someday in the future when I feel as if I have enough to make it worth hitting Publish. My trips down Blog Memory Lane continued with Reruns: June Posts Worth Revisiting. In an echo of my posts for winter solstice in 2022 and 2023, I wrote Summer Solstice Readings to mark that longest day of the year in the Northern Hemisphere. I decided one of my older posts was worth a refresh and updated If Electric Hand Dryers Were Bicycles.

I made it to Spokane for a celebration of another section of the Children of the Sun Trail being completed. My WSDOT colleagues, city leaders and the neighborhood celebrated with poetry, music, and of course riding along the trail. 

July: A Year of Poems: July opened the seventh month of the year. After fielding a request from one of my daughters to share our family's beloved bran muffin recipe with a friend, I realized I couldn't find an online version of the recipe I have committed to memory thanks to so many batches over the years so I put it out there for others to find in Classic All-Bran/Bran Buds Muffin Recipe: Best Bran Muffins Ever. I wrapped up my visits to the past with Reruns: July Posts Worth Revisiting.

In July I got to travel to Baltimore for a conference and heard the wonderful Veronica Davis speak, the author of Inclusive Transportation*. I added on a weekend with one of my brothers and his wife and we had a great couple of days of exploring museums and riding a small ferry around the Inner Harbor. If you ever go to Baltimore, know that the Museum of Visionary Arts is well worth the visit and they have a fabulous art museum. I appreciated the easy light rail connection from the airport and transit around town.

 

August: By now you can guess that A Year of Poems: August published the first day of that month. I had enough gardening chores and other activities beyond work that this was the only post for August. Sometime in late July or August my Bike Style blog went down. With all I had going on it was going to take a while to work through the technical issues and restore it so I let it go for a while.

September: A Year of Poems: September led into a busy month of harvesting and preserving—so much preserving that I ended up with highly painful hand cramps at one point from all the slicing, dicing, peeling, coring, prepping, lifting and toting. I captured my various searches for recipes in a series of posts that tell you what I did every weekend: Future Marmalade, Pears, Pears, Pears!, Tomatoes, Tomatoes, Tomatoes!, Zucchini Tomato Salsa (Everyone Needs Salsa, or, What to Do with a Really Giant Zucchini), and Apples, Apples, Apples!. When I created my own version of a recipe I included it in the post along with links to the ones I made or was inspired by. This way next year after all those chutneys have had a chance to mellow and I find out which ones really turned out great I can repeat the winners and tweak the also-rans.

I also got the chance to return to my former hometown of Spokane for a conference and go on walking and biking tours of sons of the wonderful additions to the local networks. 

October: A Year of Poems: October took me into fall. The gardening and harvesting work wasn't quite done and I shared some inspiration in Keep It Growing: Poems about Gardening. As the nights got colder and the days got shorter I finally gave in and dealt with Green Tomatoes. So Many Green Tomatoes. 

October held travel I didn't have time to write about while it was happening, from a national transportation safety summit in Houston (really bad transit scenario: no light rail to the airport, a bus ride would take over an hour to the downtown area) to a great first-ever trip to Switzerland for an international committee meeting on transportation in urban and periurban (surburban) areas. I didn't have time to do a lot of touristing but it was wonderful to experience a country where trains, trams, buses, bike lanes, and sidewalks form truly connected networks for a carfree life. My sweetheart did the hard work of figuring out how to get the Bike Style site up and running and restored a backup from last year. Yay! I'd hate to lose all that writing and the memories I captured of so many rides and so much learning.

November: A Year of Poems: November kicked off my birthday month. I got back into bike blogging with Riding in the Rain, Wheeling through Winter: Bike Gear DEFGs (to follow the ABCs) as a long-overdue follow-up to one of my early posts on the ABCs of winter riding. I added to the growing collection of poetry roundups with A Dusty Collection: Poems about Dust, regular everyday dust and stardust too. I realized that with all my "canstravaganza" blogging I hadn't yet captured the recipe I used to make a batch of blackberry apple chutney. I closed out the month with Thanks + Giving: a bit of deconstruction of the word into its constituent parts and some poetry on each of the two terms.

December: With A Year of Poems: December I completed my poetic journey through the months of the year. In anticipation of the legislative session and thinking of the things I've learned along the way in advocacy and public policy, I published Actions You Can Take for Active Transportation: Homework. People tend not to think much about the state legislature until it's in session but some preparation now will help people get ready and be more effective. Listening to an episode of 99% Invisible while I walked in my neighborhood inspired How Many Minutes (by Bike) Is Your Neighborhood?. This year marks my third year of composing a post in honor of Winter Solstice 2024 with links to readings, a playlist, and my posts of the last couple of years.

We spent a really wonderful weekend with my younger sister and her husband at Point Ruston and Tacoma: Delicious food at several local restaurants, a visit to the LeMay Car Museum (yes, I know, unusual destination for me; they do have a few bicycles and did you know several auto manufacturers started as bicycle manufacturers?), and a walk on the pathway by the water, where quotations from Dune are inscribed on the walk because author Frank Herbert was born in Tacoma. 

Toward the end of the year we had a delightful, relaxed couple of days with my beloved sister-in-law snacking and watching Christmas movies, then headed home. I wrapped up the year with an unfortunate bout of some respiratory crud that made me miss the days of masking and no viral stuff being passed around. I get my flu and COVID boosters every time I'm supposed to but they can't catch everything. 

Thanks to being sick and ensconced on the sofa with generic DayQuil and cough drops, all those things I'd planned to get to before the end of 2024 will just have to wait for 2025. That's fine because calendars are a human-made imaginary line that doesn't relate to anything happening on the earth or in the sky. Tomorrow is always tomorrow.

Top Posts in 2024

1. Spokane Blogs: Help Build the List (2010). Note that I haven't maintained this list in over a dozen years since I moved away from Spokane. It's the power of lists on the internet at work, and older posts build up  more Google-Juice.
2. Is there such a thing as a lowercase Nazi? (2012). This one is a reflection on the power of words, inspired in part by "Seinfeld" and in part by my time representing the legislative district that housed neo-Nazis for a while.
3. Classic All-Bran/Bran Buds Muffin Recipe: Best Bran Muffins Ever (2024). Glad to find this delicious recipe, a family tradition, near the top of the charts.
4. I'm part Dutch, you know: What do YOU wear to bike? (2010). One of the shortest posts I've ever written, and an example of the kind of writing that led to me starting a whole separate bike blog.
5. Walking a Path (2021). My generally serendipitous approach to life, summed up well in this print by Oxherd Boy that I ended up buying for my office.
6. Kindness Matters (2018). Very happy to find this one in the top ten as well. This is one I'd include on a list entitled "posts I wish were in the top ten" if it weren't here under its own steam.
7. Paying It Forward: Why I Vote YES for Kids and Schools (2010). Not sure why a post about a school election from 2010 is so popular, but there it is.
8. Thank you for the gift of friendship: Goodbye, Christianne (2010). A tribute to a dear friend who died that year.
9. Seeing and other Ways of Knowing (2024). Thoughts on visual metaphors and how they leave people out.
10. Apples, Apples, Apples! (2024). Some of this year's harvesting, preserving, and canning.

*You should support, cherish and thank your local bookstore if you have one. Same goes for your local library. If you don’t have easy access, you can use the Bookshop affiliate link to order Veronica's book. If I ever get any commission through such links I'll donate the proceeds to organizations that support equity and accessible active transportation.

Blackberry Apple Chutney Recipe

Invasive so-called Himalayan blackberries clamber over much of western Washington's terrain. Dubbed "Himalayan" by Luther Burbank as a marketing move even though they probably originated in Armenia, these blackberries aren't the thornless variety he had hoped to breed by a long shot. Not even close; when I pick them along the roads near my house I wear long sleeves, some hiking pants with a smooth finish, and a glove on one hand to push the vines back.

Like my gleaned apples, they're free for the taking so I end up thinking up things to do with them. 

• Fruit leather: I have a batch waiting in the freezer for me to decide whether I'm turning them into fruit leather along with plums I got from a Buy Nothing offer.
• Flavored vinegar: I soaked a big batch in white wine vinegar to make this for gift-giving. I used a sugar-free blackberry vinegar recipe, although other recipes involving sugar would be fine if you'd like to start with a sweeter base. I didn't take the longer-term route of extracting and then fermenting blackberry juice to turn it into vinegar. I hung onto the soaked blackberries and used a bunch of them in the chutney, which provided vinegary quality. Now pink, with much of their color along with flavor transferred into the vinegar, a few of them wait in the freezer for a future something or other.
• Blackberry chutney: If you've read my other recipe roundups about tomatoes, apples, pears, zucchini, and green tomatoes, you know I love me some chutney! So of course I had to riff on a few recipes I found. This turned out not to be as tangy as most of my other chutneys, more along the lines of a complex jam than anything. Well worth putting on a cracker with some cheese though

Blackberry Chutney Recipes

Where I started for inspiration, considering proportions of ingredients, whether or not it included apples (most did and that seemed like a good medium to carry the blackberry flavor), and the spices used:

• BBC Apple, Blackberry and Cinnamon Chutney
• Larder Love's Easy Blackberry (Bramble) Chutney
• Wellington Bakehouse Blackberry Relish: No apples
• Feast Glorious Feast Blackberry Chutney
• Foraged Farmacy Spiced Blackberry Chutney

I had a lot of blackberries even accounting for the ones waiting for fruit leather so this recipe uses large quantities. All the reference recipes use about a third of the quantities here. I scaled up and checked the spicing levels along the way.

Blackberry Apple Chutney

• Blackberries: 1,300 grams (mine were soaked in vinegar; refer to note with the vinegar amount)
• Apples: ~415 grams, approximately 3-4 apples depending on size, diced small
• Onion (red or yellow): 400 grams, diced small
• Brown sugar (white okay; brown sugar gives a caramel element): 450 grams
• Apple cider or any other vinegar with 5% acidity: At a guesstimate, 350 grams; taste and adjust after it's all cooked together. I used blackberries soaked in vinegar so the vinegar amount is based on proportions from the source recipes
• Garlic: 3 cloves, diced or crushed
• Ground cumin: 1/2 t.
• Crushed red pepper: 1/2 t.
• Fine salt: 1 t.
• Cinnamon: 1 t.
• Cloves: 1/4 t.
• Optional: Zest of 1-2 oranges

Yield: 4 half-pints and 8 quarter-pints

Prepare jars for canning following best practices such as those on the National Center for Home Food Preservation or Food in Jars.

Dice the onions and start them cooking at a gentle heat. After five minutes add the apples, blackberries, and spices and cook until the fruit is soft. Depending on the apples this will run around 15-20 minutes. Add the vinegar and sugar. Stir the sugar in and allow it to dissolve. Bring to a boil, then lower the heat and cook for about 20 minutes, stirring often. At about 10 minutes taste and adjust sweet/sour balance by adding a bit more vinegar or sugar to your taste. Cook until you can drag a wooden spoon through the base of the chutney and leave a clear trail in the pan before the thickening liquid fills the line back in. 

Ladle into sterilized jars and process in a hot water bath for 15 minutes. For best flavors, wait at least two weeks for the chutney to mature before using.

Green Tomatoes. So Many Green Tomatoes.

Twenty-two and a half pounds, to be precise (ish). That's how many green tomatoes I picked on Oct. 19 on a rainy day at the end of the growing season. Around 12-1/2 pounds of bigger tomatoes of various varieties from Roma to San Marzano to Black Prince to an heirloom yellow one, about 10 pounds of cherry and grape tomatoes. These plants have been prolific all summer long and I've already processed a lot of tomatoes.

What to do, what to do. 

A search yielded a number of options:

• Fermented Green Tomatoes: A comment on Reddit/Canning suggested these might resemble green olives, I assume in appearance rather than flavor.
• Pickled Green Tomatoes: Small Batch Pickled Green Tomatoes by Food in Jars, Pickled Green Tomatoes by Creative Canning with several spice options; Crunchy Pickled Green Tomatoes by Brooklyn Farm Girl, a quick pickle version that will need to be kept refrigerated so nope, not good for lots and lots of tomatoes; Pickled Sweet Green Tomatoes by National Center for Home Food Preservation
• Green Tomato/Tomatillo Chutney from Brooklyn Farm Girl: I still have around 3 gallons of tomatillos from last October's final harvest and this would be a way of using them up. But do I really want to add any volume at all to 22-1/2 pounds of green tomatoes?!?!
• Relish: Not my favorite condiment 
• Salsa and some other ideas, but that salsa recipe reads a lot like salsa verde and I still have some of that left from last year along with all those tomatilloes
• Cake?! : Not a recipe for long-term preservation, but interesting
• Green Tomato Ketchup: I know from experience this will take for-absolutely-ever to cook down but I have so many tomatoes I'm tempted to try it out, and maybe it could work in a slow cooker. Several recipe options: Mamta Gupta's Green Tomato Ketchup; Green Tomato Ketchup by From the Larder (which calls for British Mixed Spice and she kindly includes the recipe for that; it sounds great for oatmeal, quick breads, baking, other uses); a 1940s Green Tomato Recipe from Gourmet; a Quebec Green Tomato Recipe posted on Reddit that says to soak the tomatoes and celery in salted water overnight so that would mean planning ahead and a quantity of "20-25 green tomatoes" with no reference to either weight or volume so that's a bit vague; a Green Tomato Recipe on Spruce Eats; and then there's the seasoning mix suggested in my edition of The Joy of Cooking, copyright 1975 (which matters because they changed things for more recent editions) for Tomato Catsup that could presumably work in a green tomato ketchup, although I'm surprised they didn't have a recipe involving green tomatoes. Looking for more versions of the Quebecois recipe, I learned that for some people, particularly in the American South, a reference to Green Tomato Ketchup labels something that's more of a chutney or even chow-chow, which I made last year with some of my green tomatoes and which includes cabbage as an ingredient. If I go this route I'm going to make a smooth ketchup/catsup more similar to the red kind in texture.
• Dehydrated Green Tomatoes: I just loaned out my dehydrator to a friend who needs to process 50-60 pounds of chantarelles so this won't work for me, but something to bear in mind for the future. Drying Green Tomatoes by Healthy Canning mentions reconstituting them as “Pomodori verdi secchi in olio di oliva”, which sounds good. Good discussion on Garden Web of drying green tomatoes and other produce with some tips and ideas for use. Video on slicing them with a mandoline and making "chips" with a bit of sugar and salt.
• I could throw them in the freezer until I decide what to do with them, or can them plain for future reincarnation mid-winter when I want to fill the house with the scents of summer.

Last year I'd made green tomato chutney and that was delicious. I have several kinds of chutneys already, although I'm never opposed to having more on hand. Thanks to Mamta Gupta  I learned that the word "chutney" comes from the Hindi word Chatni, "a tangy and spicy sauce/paste that makes you smack your lips." Yes indeedy.

Lip-smackin' goodness, here I come. The list of recipes I worked from to develop mine below, with a note on whether it includes a specific element beyond green tomatoes and onions:

• Green Tomato Chutney with apples, Food.com
• Green Tomato Chutney with apples, Blue Dot Living
• Green Tomato Chutney with apples and green bell peppers, Culinaria Eugenius (wildlly optimistic cook time here; don't believe it)
• Green Tomato Chutney, Food in Jars
• Spicy Heirloom Tomato Chutney recipe, Food in Jars
•  Green Tomato Chutney, Swasthi's Recipes
• Green Tomato Recipe, Mamta's Kitchen
• Easy Green Tomato Chutney, Lovely Greens

Handy tools: My food processor with the sharp blade serves as one of the key tools for dealing with this many tomatoes and associated ingredients. I picked this little trick up from a ripe tomato chutney recipe and realized I'd been doing a ton of unnecessary hand slicing and dicing for things destined to go into a pan and break down as they cooked. Integrity in hand-crafted artisanal slicing and dicing truly not required.

Another trick I came up with on my own: Using my strawberry capping tool to nip the stems off the tops of tomatoes. I don't core tomatoes and the little bit of skin at the top where the stem attached softens in cooking so I'm not worried about making sure I get every last bit out.

Spices: Most of the recipes I found had fairly low key (boring) spice combinations, not nearly as inspiring as the ones for chutneys made with ripe tomatoes and other ingredients. Dried spices don't affect canning safety so I looked up a few chutney recipes like this Green Tomato Chutney from Swasthi's Recipes (not designed for canning) and this Green Tomato Recipe from Mamta's Kitchen that provided a lot more inspiration. The Food in Jars recipe was also seasoned in a more interesting way than others, one of which just offered up chili powder and salt. Excuse me, do you know where chutneys come from and what makes them delicious??

This looks like a long list of spices and it is. My garam masala was a bit old so I reinforced it with some of the spices that are typical ingredients in this tasty spice blend. You could certainly start with just the seasonings from any of the recipes linked above and decide for yourself what to increase or add.

Fruit: For some reason, several of the recipes didn't call for raisins, which I 100% associate with chutney. Food.com was the exception here. I like to use dried cranberries for some or all of these, and this time I also went for some dried dates. (Yes, home botanists, tomato is also a fruit.)

Quantities and ratios: Quantities can be adjusted based on tomatoes as the core ingredient, bearing in mind that bigger quantities take a lot longer to cook down. 

The ratios were very different between a couple of sources. For comparison:

• Food.com: Tomatoes 10 lbs., Apples 3 lbs., Onions 3 lbs., Raisins 1 lb., Brown Sugar 1.5 lbs, Vinegar 1 qt.
• Culinaria Eugenius adaptation of Ball: Tomatoes 16 cups, Apples 16 cups, Onions 3 medium (resulting in maybe ~3 cups?), Bell Peppers 3 medium (~3 cups?), Brown Sugar 6 cups, Vinegar 4 cups
• Food in Jars: Tomatoes 6 cups, Onions 1-1/4 cups, Brown Sugar 1-1/2 cups, Vinegar 1 cup
• Lovely Greens: Tomatoes 1 kg. or ~6 cups, Onion 1 kg or ~6 cups, Brown Sugar 500 grams or ~2.5 cups, Vinegar 1 liter or ~1 qt.

Clearly a somewhat flexible set of proportions for the tomatoes, onions, and apples. Smashing all these together I decided this would have to be a taste-and-adjust on proportions to get the right level of tanginess across tomatoes/onions/apples/peppers, building on the ones from Food in Jars and Culinaria Eugenius for sugar and vinegar. 

Sugar and vinegar: Sugar levels are mostly for flavor since this isn't a jam in search of pectin setting qualities, vinegar is for food safety, and both of the recipes I relied on have a ratio of sugar 1.5 to vinegar 1. I started with 4 cups of vinegar, 4 cups of sugar, so I could taste and adjust the sweetness factor.

I also had to deal with the quantities I had available to me. For apples I used some of those I canned earlier this year.

Green Tomato Apple Chutney Recipe

Read this first: Start this recipe early in the day when you have time to tend it and stir often. 

Read this too: Wear an oven mitt when you stir the pot. The mixture will tend to splatter but you can't keep a lid on it or it won't cook down the way it needs to. Hot tomato is very very hot and will burn you. It may look tame, then when you start to stir and loosen the solids the liquid part will suddenly boil up like wild and throw hot tomato droplets at you. Every. Time. You. Stir. Ask me how I know.

This volume completely filled my biggest stockpot. It's a lot.

• Tomatoes: 16 cups chopped
• This was the output from around 6 pounds, whirled briefly in a food processor to create a diced size or chopped by hand if you want to do this the hard way. No need to remove skins.
• Onions: ~7 cups, finely chopped
• For me this was output from 4 truly giant yellow onions, close to 3 pounds, also whirled in the food processor but not until reduced to onion paste.
• Apples: 4 cups home-canned with the juice they were canned in
• No need to chop as these will fall apart into applesauce. If you start with whole apples then yes, reduce to dice. Your call on whether to peel or not.
• Green bell peppers: 4 cups finely chopped, approx. 1-1/2 pounds, output from 3 really giant ones
• You could substitute hotter peppers for some of this if that meets with your family's Scoville settings
• Dried fruits: 2 cups, chopped if they're big to create pieces the size of raisins
• I used dried cranberries and dates
• Optional: Crystallized ginger: 1/2 cup, chopped fine, mostly because I had some left from earlier recipes like my version of Chai Ginger Apple Butter
• Optional: 2-4 T. chopped mild to hot peppers
• Vinegar: 4 cups of a vinegar with 5% acidity
• I used 2 cups each of red wine vinegar and white wine vinegar; you could use apple cider vinegar
• Brown sugar: 4-1/2 cups
• Taste and adjust when the volume has cooked down a bit. I started with 4 cups and added the additional 1/2 cup later.
• Garlic: 8 cloves, crushed, grated, or chopped fine
• Feel free to add more!
• Salt: 2 T.
• Garam masala: 1-1/2 T.
• Curry powder: 2-1/2 T.
• Powdered hot mustard: 1-1/2 T.
• Ground black pepper: 2 t.
• Crushed red pepper: 1-1/2 t.
• Adjust this amount for the heat level you want
• Cumin: 1 t.
• Powdered ginger: 1/2 t.
• Cinnamon: 1/2 t.
• Coriander: 1/2 t.
• Cardamom: 1/2 t.
• Cayenne pepper: Pinch or two, maybe a dash
• Nutmeg: Dash

Stir all ingredients together in a large non-reactive stockpot, or divide between two smaller pots so it can cook down a bit more quickly. 

Bring to a boil, stirring frequently, then reduce to a simmer. Cook, uncovered, stirring often, at a simmer over medium-low heat 2-3 hours or more, or until it has reduced by approximately half. Wear that oven mitt to stir! Be sure to stir completely from the bottom and scrape across the entire bottom of the pot to avoid any scorching of the ingredients.

It will thicken and eventually be scoopable, more like jam than soup. If you get tired of waiting for that phase and it's reasonably thick with a fair amount of the liquid cooked off, no one can stop you from canning it at that stage. I don't think mine had truly reduced by half when I was four hours or more into the cook time but it was late and I was tired so into the canner it went.

When you start seeing it thickening enough that you think this marathon may finally end, prep for hot water canning. Get your canning kettle started toward boiling, sterilize the jars in an oven at 250 degrees for at least 10 minutes, and warm the jar lids in hot water. For more details on hot water bath canning consult the National Center for Home Food Preservation.

Process quarter-pints and half-pints 15 minutes and let sit for 5 in the rack above the hot water before removing to a baking rack covered with a towel.

This was my first time trying out one-piece canning lids, following instructions from Food in Jars. They look so nice! And they pinged just fine, some of them before I even took the jars out of the canning kettle, which is always a good sign of lid quality. I got these from Fillmore Container and they're going to become my standard. Much more attractive when I gift a jar to someone, with more utility.

My yield from quantities above: 16 half-pints, 14 quarter-pints. 

That's probably enough chutney considering I already have zucchini chutney, apple chutney, blackberry chutney, and a couple of jars of last year's green tomato chutney on hand. I'll eat it with cheese on crackers, spread it on sandwiches, maybe put it on scrambled eggs.

As I said, lip smackin'!

And I still have pounds and pounds of green tomatoes.

I like putting a tiny illustration representing the contents on my canning jar labels. This helps me find things at a glance when I'm looking at my garage shelves packed with food in jars.

I like putting a tiny illustration representing the contents on my canning jar labels. This helps me find things at a glance when I'm looking at my garage shelves packed with food in jars.