Canning is sort of like that. (How's that for a jarring transition?) Summer flavors, colors, scents, all captured and waiting. That's why I love it so. Even the tomatoes have heart.
Enough jokes. Anyhow, there are some fruits that are equally beautiful inside and out. Figs aren't. Outside, they're sort of, well, sort of anatomical, to me, just sort of yucky. But split open? Jewels.
I didn't know how I felt about their taste, but there are many many worse tastes out there, it turns out.Both Black Mission and Calmyra came home from the store and I was tired of eating them, even caramelized over ice cream.
So they joined the nine pints and three quarts of spaghetti sauce, and five pints of tomato juice that got made today. Four jars of figs in honey, and one jar of fig-infused honey.
To me, it sounds positively medieval. In a good way, though.
7 comments:
Figs in honey sounds wonderful...I love canning stuff, it's so good when you eat it.
Your first paragraph...amazing. From time to time I have such a moment where like you said everything is just perfect. It's such a good feeling, to me it's like a feeling of total and utter contentment that washes over. I suppose that is why I have always like this quote:
"My father says almost the whole world's asleep. Everybody you know, everybody you see, everybody you talk to. He says only a few people are awake, and they live in a state of constant total amazement." ---Joe vs The Volcano
I'm curious about the figs. We bought some the other day and they were more white inside, not red like yours. They seemed ripe though, what do you think? Perhaps just a different type of fig.
Where do you get your canning recipe for Spaghetti sauce. I would love to can some!
Figs in honey just sounds beautiful.
You mean figs aren't born from fig bars?
Dan, I hope they're good. We'll see. . .
Mike, do you know Virginia Woolf's comments about most of life being wrapped in cotton wool, but there are "moments of being?" Interesting stuff. Maybe your figs were Calmyrnas, like my green ones? There are a few varieties available.
Heather, you could look on gardenweb, or use the one in the Ball Blue Book. I think that's where I got my recipe. I used a pressure canner because the processing time was so short compared to water bath.
Esperanza, it is really pretty. I'll have to show it to you.
Granny, no, not fig bars. Honey grahams!
The words I like to use to describe the sensation is "living in the here and now". Really savoring the exquisite joy of just being alive and having all your senses available and "on". Too much time is devoted to "what has been" and "what will be" - and not enough on "what is".
The figs in honey sounds exotic.
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