If truth be told, the cold room at the front of the basement was one of the reasons I fell in love with the shell in the first place. It was a pretty damp and dismal place before the spouse repaired the deck to stop the water leaking into it, but it was a separate, unheated room crying out to be filled with something. And it crosses over to the story that got me into blogging in the first place, a somewhat sporadic updating of the adventures and the discoveries from three years (and counting) of canning, preserving and putting things up. Making jam and chutney is something my mother used to, and I admit I never thought I would get into it in a big way. But nothing beats home made jam on a lunchtime yogurt, or home-canned tomatoes pepping up a soup, and it’s been a lot of fun. I think she would have been proud of me.
But storing the fruits of a year’s labor was always something of an issue, especially when canning buddy and I branched out beyond jams and into those tomatoes, something that needs to be done in bulk to make it worth while.
Now there’s room for everything we make, in a nice (insulated) cold room that may need an iota of heating, or perhaps a cracked-open door, to stop things freezing when the Toronto winter gets really cold. A special room, just for jam? What a concept.
And just look at all those empty shelves. The game can go on for ever.
Lovely shelves, Janet! They remind me of all the preserved fruit and tomatoes my Mum made every summer and then stored downstairs in the garage. Good on you!
your Mum would have been very proud. and pleased. and you should stick out for the quince out back. Bx x