Where I grew up, folk weren’t really into canning vegetables or making fresh fruit preserves. Canning was the province of Laura Ingles or Marilla Cuthbert; something done by the characters in the books I read.  So you can imagine my delight, much later in life, when I realized that canning was something that people actually still do. I found this charming and fun, but I didn’t jump on the bandwagon. The whole process seemed mysterious and complicated; filled with bubbling cauldrons and beakers and the secret arts of the rustic grandmother. So I was intrigued and filled with wonder, but also fear, for I was not an initiate in these ways. Then, one year, my step-mom made jam. I was

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