The best solution is the most beautiful

When I canned peaches last weekend, it took me a while to get the hang of getting the peach halves into the jars. The first jar I just plopped the peaches in haphazardly. Some faced outward, others hung at awkward angles. I couldn't fit very many peaches into a jar and it didn't look very attractive. (That's the jar that'll be opened first)

The next jar, I started to layer the peaches in, cut side down. They slid on top of one another, creating more space and a pretty pattern. By the last jar, I had become a pro, creating a lovely interlaced design and mazimizing the number of peaches that fit in each jar.

I was reminded of the mathematical axiom that the correct solution to a problem is also the most beautiful and elegant. There is an order and a pattern in the universe and it manifests itself everywhere, even in as humble a setting as a jar of peaches.

Can do attitude

I've always been intrigued by canning. I would linger by the prize winning canned good entries at the county fair, admiring the jewel tones of the jams and the neat stalks of canned green beans.

Yet I was afraid to try it for myself. I was terrified I would poison myself. About ten years ago I went so far as to buy a canning kit, complete with jars, jar lifter and funnel. I stowed the box in the hall closet and resolved to give it a try.

Then the local grocery store had jars half off and I cannot resist a bargain. I loaded up on a dozen each of half pint, pint and quart jars. I bought some pectin and at the next farmers' market I bought a few pounds of apricots. I came home and made four jars of heavenly apricot jam. It was alot of effort and I didn't save any money, but oh, how proud I was when I surveyed my wares!

Since then I've canned salsa, peaches, more jams of various varieties and then, in a fit of insanity, I went to a local pick your own farm during their annual Pick Your Own Romas (I call it Romapalooza) and within 90 minutes had picked 62 lbs of Romas. I spent two days making red sauce, canning whole tomatoes and even spent four hours and 10 lbs of tomatoes making a grand total of 12 ozs of tomato paste. I even dreamed of killer tomatoes one night.

My hoard is now kept on a shelf in the hall closet. I take a peek from time to time, gloating over my treasure. When Man of the House took a precious jar of red sauce to whip up an ordinary weeknight batch of spaghetti, I nearly wept. The remaining two jars are now being saved for special occasions when we have guests. I dole out jars of jam to particularly dear friends, enticing them to return the empties for more jam. I am also evangelizing canning, sharing my supplies with anyone who shows an interest.

A great resource for getting started with canning is http://pickyourown.org/ They have lots of great recipes, tips on canning and preserving produce and lists of pick your own farms.