Greetings from the SHUC President

By Mardi Isler, SHUC Board President

WHEN IT COMES TO HOLIDAY GIFTS FOR FRIENDS AND FAMILY, I FIND IT’S A GOOD POLICY TO CONSIDER CONSUMABLES SINCE—AT LEAST IN MY HOUSE—THERE IS NO NEED FOR MORE “STUFF.” This has been my request for a number of years, and it’s actually fun to see what those in my world consider “consumable.”

My tea towels and potholders are consumable, so when I travel, I buy them with names and images of the places that I’m visiting. Here in Pittsburgh, if I see one that reminds me of someone, I buy it. I have a stash for holidays, for dog and cat lovers, for wine drinkers, and, of course, squirrel images.

My favorite consumable gifts to give are jam, jelly, preserves, and pickles. For me, this is a labor of love. I remember fondly my great Aunt Mil and all the time I spent learning canning from her; in fact, I always use “Aunt Mil’s Bread and Butter Pickles” or “Aunt Mil’s Peach Marmalade” when I label the jars filled with her recipes.

Each year Aunt Mil made berry and fruit jams from her trees and garden and pickles from cucumbers bought at the local market. She also taught me how to bake, and contrary to conventional wisdom she didn’t always measure. Therefore, I had to stand beside her with cups and teaspoons to catch what she was dumping into the bowl or pan, record the measurement, then add the ingredient to the mixture. I did this multiple times for each jam, pie dough, and cookie recipe to settle on what amounts worked for me when I was in my own kitchen. To this day, I use Aunt Mil’s recipes at least weekly.

As a young adult and new homeowner, I went with a friend to the Penn State Extension and took a canning course. Here is where I learned about storage, types of seals, techniques, and safety. Penn State still has info on workshops and a “Let’s Preserve” fact sheet series if anyone is interested. Following this class, I expanded my repertoire and bought the recommended “Farm Home Journal Freezing and Canning Cookbook” published in 1963. I later acquired the “Ball Blue Book: Guide to Home Canning and Freezing” and have purchased updated versions over the years. Both contain many go-to recipes.

Interest in preserving food usually ebbs and flows with the economy. I was surprised at how quickly the enthusiasm for canning increased during COVID-19, probably since people had more (forced) time at home. That first summer in 2020 no one could find any lids. I put the word out expressing my need and received initial help from a friend living in Bernville, Pa., who found some lids with rings in a small general store and shipped them to me. My niece traveled to see family and found lids, both regular and wide mouth, in Michigan—she bought so many that I’m still using them to this day. Since COVID-19, preserving cookbooks and Ball-branded equipment have actually reached a higher purchase level than before the pandemic; fortunately, supply issues are no longer a problem.

Even so, when I give pickles or jam as gifts, I always ask for the jar and ring back—they can be sterilized and used again for next year’s bounty. Sadly, most people forget, but there are a few regulars who give them back or drop them on my porch! These people always get refills.

We are so lucky to have a farmers’ market in Squirrel Hill with the highest quality fresh fruits and vegetables. This year was a good year for my canning. I have Old Fashioned Strawberry, Strawberry Rhubarb, Rhubarb, Blubarb, Mango, Duck Sauce, Aunt Mil’s Bread and Butter Pickles, Aunt Mil’s Peach Marmalade, Peach, Blueberry Peach, Peach Salsa, Melba Sauce, and Tangy Red Pepper Jelly.

The art of food preservation was an activity passed down to me that, for 50 years now, I’ve enjoyed solo and with those I love and whose company I enjoy. This tradition of putting up what is seasonally harvested connects me to my past, and it is creating traditions for the future. You can’t beat the taste of recently picked produce without additives, a combination rarely duplicated in the commercial market. And how wonderful it is to go to the storage cabinet and see my accomplishments—all the colorful jars lined up by flavor—and pick what gift to give to whom.

I always hope those receiving my home-made good eats are enjoying the strawberry rhubarb jam on toast or the duck sauce with their takeout Chinese food and appreciate that I’m thoughtfully not contributing to their accumulated belongings.