I spent much of today not really doing any of the things I was supposed to be doing.
It’s the last week of my summer, after all.
And while there is the inconvenient fact that I still have a laundry-list of tasks that I was supposed to accomplish before the academic contract year started up again, the joy of inconvenient facts is that human beings are naturally wired to erect SEP fields over them and go on about their days. So I did not get anything done on my new class that has to be ready by January. I did not do anything for any of the various work projects that my job would like me to complete, since I am only getting paid to work two days per week and today wasn’t one of them. I did not even consider any household tasks, since none of them have risen to the level of a crisis yet.
Those tasks will still be there tomorrow, of course. They don’t go away. But not today.
Instead, I spent a fair chunk of the day making jalapeño jelly.
If you’ve never had jalapeño jelly, you should. It’s not that hot, usually – the sugar in it does a good job of knocking back the heat so mostly you get the flavor of the pepper – and if you spread it on crackers with some cream cheese it is just the most wonderful stuff in the world. Kim always plants jalapeño peppers in the garden to get me to pay attention to it, so we have them in quantity. We do not need to rely on the various Corporate Jalepeños that are being recalled for contamination with typhus, diphtheria, dancing sickness, malaria, ague, or CRS these days because we have our very own growing right here at the house!
I went out this morning and picked about two pounds (about 900g) of peppers, which to be honest barely made a dent in the supply so I will likely have to repeat this process in a week or two. The recipe calls for 3/4 of a pound and I wanted a double recipe, but I figured once I cut off the tops and removed the seeds it would come to about 1.5lbs and, surprisingly, it did almost exactly.
Cutting them was its own challenge, of course.
It’s the last week of my summer, after all.
And while there is the inconvenient fact that I still have a laundry-list of tasks that I was supposed to accomplish before the academic contract year started up again, the joy of inconvenient facts is that human beings are naturally wired to erect SEP fields over them and go on about their days. So I did not get anything done on my new class that has to be ready by January. I did not do anything for any of the various work projects that my job would like me to complete, since I am only getting paid to work two days per week and today wasn’t one of them. I did not even consider any household tasks, since none of them have risen to the level of a crisis yet.
Those tasks will still be there tomorrow, of course. They don’t go away. But not today.
Instead, I spent a fair chunk of the day making jalapeño jelly.
If you’ve never had jalapeño jelly, you should. It’s not that hot, usually – the sugar in it does a good job of knocking back the heat so mostly you get the flavor of the pepper – and if you spread it on crackers with some cream cheese it is just the most wonderful stuff in the world. Kim always plants jalapeño peppers in the garden to get me to pay attention to it, so we have them in quantity. We do not need to rely on the various Corporate Jalepeños that are being recalled for contamination with typhus, diphtheria, dancing sickness, malaria, ague, or CRS these days because we have our very own growing right here at the house!
I went out this morning and picked about two pounds (about 900g) of peppers, which to be honest barely made a dent in the supply so I will likely have to repeat this process in a week or two. The recipe calls for 3/4 of a pound and I wanted a double recipe, but I figured once I cut off the tops and removed the seeds it would come to about 1.5lbs and, surprisingly, it did almost exactly.
Cutting them was its own challenge, of course.
Finding all of the supplies was another challenge, since most of them were in the basement. Lots of things are in the basement. Many of them are actually supposed to be there. Sorting through it all to find specific things can be a trick, in part because one is constantly making exciting discoveries and getting sidetracked.
I was smart enough to do most of the processing outside so as not to blister the paint and render the air inside the house hazardous. You never know with jalapeños. They’re not the hottest pepper in the world, but they have quite a range of heat depending on soil, climate, or even just what’s planted next to them. Sometimes they can be rather aggressive.
There’s a lot of hurry up and wait with canning. You have to sterilize your jars (though I discovered that if you process them long enough you don’t, actually). You have to get all the ingredients together into a pot and then boil them for a while. You have to get a giant pot full of water and bring that to a boil. You have to take the boiled ingredients and ladle them into little jars, which takes a surprising amount of time. You have to boil those jars for an extended while, as noted. You have to get the jars out of the boiling water and onto something where they can cool and then get the next batch of jars in, whereupon the process repeats.
They’re all done now – 14 half-pint (roughly 240ml) jars, sitting on my dining room table cooling into jelly.
I have crackers. I have cream cheese.
And I have tomorrow to worry about all the things I didn’t get done today.
