I have to stop and ask myself “how do I have a six month old?” I cannot believe how fast time is moving. The baby is furiously trying to grow and crawl and be more than an infant. We are so excited to each new thing he does but at the same time I want nothing more that to hold on to him and keep him little. The age old struggle of motherhood, n’est pas?
The summer is always such a busy season for us! It starts with strawberry season and just continues to ramp up as more and more produce comes into season. We’ve already put up our blueberries and sour cherries for the year. I’m really excited about how well everything turned out this year! Last week I made apricot jam and raspberry jam.
It’s a funny story of how I got to canning again (so soon). Baby food inspires canning. I made the baby apricot puree and it smelled and tasted so heavenly I went out the next day and bought four pounds from Whole Foods to make jam. I’m glad I did. The next day I went to our local asian market to buy some new Japanese mandolines (one for Hubs at work, one for me at home) and saw that they had raspberries on sale for $0.69 a pack. No way, could I pass on that. I bought six half pints (for less than one would usually cost) and left the store knowing that I was really going to have to can that afternoon, because let’s face it – raspberries start to molder the second you take them from the store. So I did. I canned these in the super small and very cute 4oz jars. I also got to make good use of the labels I found on these websites: Eat Drink Chic and JamLabelizer. The little heart labels are the sweetest and her ideas are worthy of a Martha Stewart centerfold.
This summer is going to be blur of activity. I feel like we’re already booked up through August! I’m most looking forward to our vacation to the beach! We’ve also got a trip to Wisconsin planned, tomato, peach, relish and salsa canning to do, a wedding to attend and hopefully some time to relax at home squeezed in! This is likely to be the busiest and the best year ever!!