If you wonder where I’ve been lately, I’ve been parenting, and in between that, I’ve been writing, traveling, parenting, berry picking, writing, berry picking, and, wait-for-it!, writing.
But summer is ending here in Fairbanks. Okay, really, once the leaves start turning, summer has officially ended in my mind. So what if fall isn’t “official” until the solstice? That’s just one of the things that doesn’t apply to Alaska. Summer begins to end around the first week of August, when the rains really hit.
This year was no exception. Rains came sweeping in with August, along with the Tanana Valley State Fair held in Fairbanks. Then we had a few warm summery days throughout August, including a nice past week. But we’ve had our fair share of rain, and now the trees are turning, and it’s clear that there is no reclaiming the summer.
I pretty much missed the blueberries this year. I haven’t really picked them before because blueberries aren’t my favorite. I had planned on going with a friend of mine, and our plans got postponed two weeks in a row. So by the time we got out there, the berries were pretty much gone. Although I found a few patches of blueberries in my backyard, they only contained six berries. No, I’m not joking. Blueberries: 6.
So about the time I realized I missed the blueberry picking, I started recognizing the little bushes with their maple-esque leaves and realizing that they were already turning red. Those happen to be highbush cranberries. And although it was only the beginning of August, they were ripe on the bush and starting to fall off!
My berry picking instincts kicked into high gear, and I immediately began to forget about blueberries and move on to the highbush cranberries. Although they smell like sweat socks, they make an absolutely fantastic meat sauce. (Okay, my hubby calls it “sock sauce,” but don’t let that fool you. He actually helped me pick some berries so I could make more this year!)
Last year, despite having enough berries to do a full recipe of “sock sauce” as my husband so endearingly calls it, I did only a half recipe. I hadn’t made it before–hadn’t really canned before at all–and I didn’t want to waste all the berries on a recipe that no one wanted or that I ruined for lack of experience. However, after sharing my attempt with Hubby and friends, it was received well by all. So this year, I’ve already canned one recipe full, and have enough to do at least one more full recipe (which takes about 12 cups of berries!).
Last year I was learning canning for a few reasons. One of them was my return to Alaska, and my attempt to make the best of a difficult situation. The other was simply a desire to do something. I really struggled last year after the birth of my son, and coming up with little projects that didn’t require a lot of time, that I could possibly do with him, and that made me feel slightly productive, was my way of coping in some small way.
I’m glad I taught myself this little skill. It’s really quite simple, and the benefit is a Christmas gift and tasty sauce that I can share with those I love.