Staying Organized
Making jam requires some equipment:
- jar lifter and lid wand
- pot holder
- spatula, scraper and whip
- funnel
- cherry pitter
- jelly and bouquet garni bags
- cook books
- splash guard
- towels and an apron
- jars, lids and rings
- canners and racks (yes plural)
I used to have this stuff strewn all over the kitchen, sometimes in fruit baskets but mostly all over. It took multiple trips up/down to my cold cellar (where I store everything) and it drove Steve bonkers.
I started my organization plan by picking up two $1 Store baskets: one for the boxes of lids and one for my gear. I kept a bushel for all the rings and to hold my canners (pressure canner sits on top in its box). I assembled canning shelves (2) for this year and last year’s goodies – ironically, my Dad built the same shelves for Mom, in harvest gold, when I was a toddler. I bought two Mircoban PC green bins: one for my reference books and gear (it stays in the kitchen all summer) and another for transporting the appropriate number of jars, lids and rings for the batch in progress. It goes back downstairs the next day with unused jars and those filled with the jam.
It has done wonders for our marriage and accessibility of the kitchen. Here’s what it all looks like:
