I have been thinking a lot about time this summer (and writing a bit about it) since I changed my work schedule. I’ve found myself trying to really reflect and evaluate if this schedule and rhythm are working and if they are what I want. (What a privileged and fortunate place I’m in to be able to even ask those questions!)
I realized today as I was washing tomatoes for some canning (diced tomatoes, if you care to know) – that if my canning collection were the litmus test on time – I have had luxurious amounts of it lately.
I say this sort of tongue in cheek, because every last one of us on this Earth actually has the exact same amount of time each day. And many of us are fortunate enough to have the ability to choose how we use our time. This is why I take issue with people’s (including my own) use of the phrase, “I don’t have time.” I’ve found that nine times out of ten when I say those words, if I’m honest: I could make time, but I’m just choosing to use it another way. Don’t get me wrong, I definitely don’t think this is true for everyone in the world, and I realize that even those of us with the gift of regular “free” time, move through seasons where life necessitates the use of our time differently. I only hold the perspective of a married individual with no kids and a dual income household. This is not everyone’s reality, so I don’t expect that others would use their time exactly like I do or am able to do.
Back to the canning.
I’m thrilled with the amount of garden goodness that I’ve been able to preserve so far this year, and I’m so thankful that I’ve had (and used) the time to do it. And I think a large part of why I’ve had the time is the adjustment in my work schedule. Because gardens really have a mind of their own, I’ve learned, and when something is ripe, it’s ripe – whether or not a canning or freezing session fits into your schedule.
Today I’m pickling peppers (usually Kyle’s forte, not mine, but he’s off the grid out west and showed me where the extra latex exam gloves are, so I’m good to go, hopefully) and canning diced tomatoes. This will add to my previously preserved stock of marinara sauce, applesauce, pickled beets, salsa, peaches in light sauce, frozen green beans, frozen corn, and frozen raspberries.
This is by far the most that I’ve been able to put up from my own garden too. There are some farmer’s market tomatoes represented on that list above, and some generosity from my mother-in-law’s garden, but for the most part, those are all fruits and veggies that we’ve grown. Very exciting!
Now, off to put all my internet research into practice as I avoid all the hot pepper-related burns.