Comfort Food

Today, I bought my own hot water canner. I used one growing up; preserved foods were my first introduction to the kitchen. I chose preserved foods over baked goods in 4H because I liked to win and I liked to get things done in advance. They offered me a smaller competition pool and more time to get things absolutely perfect. Just ask my mother about the cases of jelly we made my last year. She's probably still eating jelly, but I certainly did get my two absolutely flawless jars.

Now, though, going through the ritual of preserving foods isn’t just about winning a ribbon. For me, it’s a connection to the past, a way to get to know family members that I never had a chance to meet. It’s an old art, and though the local food trend may have brought about a small renaissance, it’s still a bit of a dying one. I don’t want these kinds of traditions to end with me.

Tomorrow, provided I can find the time, I’m going to try my hand at “Pineapple Honey.” I’ve never made it, but it sounds amazing. Hopefully, it will be good on toast or for ice cream topping. (Any other ideas?) The recipe is my great-grandmother’s—the woman I’m named for but never met. Seeing her handwriting, hearing about her cooking, making her recipes—it’s the very definition of comfort food.