When I was a little girl, my Mom taught me how to can fruits, vegetables and jellies. It was something she had done her entire life and something I am so glad she passed on to me. I remember every year growing up we would can pickles, tomatoes and jellies. Plus, we would freeze all kinds of vegetables. I swear I think we put up like 300 jars of pickles every year, but that was because we could eat a jar a day and Momma give some away as gifts. They were so good, and I have never eaten a pickle as good as my Momma’s.

Last month I heard there was going to be a strawberry festival in Portland, and you could get fresh strawberries. Now mind you this town was about an hour plus drive away and would require being on back roads. I had never been to this town, but I said I was going because I wanted to make at least one batch of strawberry jelly.

I didn’t really care much for the “festival” part. I was just there for the berries. They were so delicious. No telling how many I ate on the way home, but there was still plenty for canning.