I have a thing for jars. Actually jars, bottles, and containers of any sort. I can remember standing in my grandmother’s pantry as a little kid, fascinated by the rows and rows of multi-coloured, exotic looking Mason jars and thinking “where does one get such magical things??”. This belief in the occult nature of food preservation persisted well into my 20’s and though the sciences behind it (and retail locations to buy those awesome jars), were no longer a mystery, there still existed this aura of awe and unease.
Then, with a stroke of miraculous fortune, I simultaneously moved out into farm country and began working in the wine industry, which happily stripped away the glossy veneer of glamour that wine consumers are force fed with every advertisement, and revealed a messy, mucky, tasty, wonderful process that wasn’t a thing to be feared, but to be adored and celebrated. Most winemakers are also obsessed with food – it’s only natural – so it was only a matter of time before I met people who canned, jammed, sauced, stewed, fermented and devoured pretty much anything that Mother Nature had, in her good grace, seen fit to offer.
Since my first batch of hideous blueberry jam (over-boiled, solidified into rock candy in the jars) years ago, my affection for homemade goodies has grown exponentially. I was shocked to learn how easy canning, preserving, and fermenting were and amazed that more people weren’t putting their impressive talents to use creating incredible edibles. This blog, which has been in the works for a very long time, will track and share my (mis)adventures both for my own enjoyment and also with the aim of inspiring others to start “putting up”.
Cackle Fruit /ˈkakəl/ /fro͞ot/ n. : Pirate slang for a chicken egg.
Cackle Fruit 